Ingredients
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)
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
Directions
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.