🌎 The World Cookbook

3 lbs Boneless Skinless Chicken Breast
1 Cake of Cornbread (recipe follows)
1/2 Stick Butter
1 Onion, diced
2 c Celery, diced
1 6 oz Package Stove Top Stuffing Mix (Chicken)
4 c Chicken Stock
1 10.5 oz Condensed Cream of Chicken Soup
5 Eggs, lightly beaten
1.5 tsp Salt
1 tsp Black Pepper
1 tbs Poultry Seasoning
1.5 tsp Ground Sage
Pinch of Paprika – to sprinkle on top (if desired)
Cornbread Recipe:
2 c All Purpose Stone Ground Cornmeal (white)
1 c All Purpose Flour
2 tsp Baking Powder
1.25 c Buttermilk
2 Eggs, beaten
1 tbs Butter, melted

For cornbread: Preheat oven to 400℉. Combine cornmeal, flour and baking powder in a mixing bowl. Add buttermilk and eggs, stir to combine. Pour melted butter into a round baking pan or cast iron skillet and add cornbread batter. Bake 20-25 minutes. Add chicken breast to a stock pot and cover with water. Bring to a simmer and continue to cook for 15 minutes. Remove cooked chicken and set aside until cool enough to handle. Cut into cubes once cool. Preheat oven to 350℉. Add a half stick of butter to a small skillet and melt over medium heat. Add diced celery and onion and saute until translucent, 6-7 minutes. In a large mixing bowl add cubed cornbread and package of Stove Top. Pour sauteed vegetables and melted butter over bread mixture. Give a quick stir to combine. Add cubed chicken, chicken stock, cream of chicken soup and seasonings and stir to combine. Finally, add the beaten eggs and stir to combine with the rest of the ingredients.
Pour mixture into a large casserole dish. Bake for 45 minutes.