Preparation:
Boil chicken in water until tender. Debone chicken and let cool. Chop into small pieces. Cook and crumble corn bread. Mix together: onions, bell pepper, celery, green onions, corn bread, and chicken. Add broth 1 cup at a time, until moist, but not soupy. Test with a spoon, when you can press on the cornbread mixture and get broth back, then you've used enough broth. Add creole seasoning. Start adding the sage, and taste as you go along. Bake in 350 degree oven until brow |
