“Trust in the Lord with all your heart. ” – Proverbs 3:5
Crumbled cornbread folded with rotisserie chicken, fresh sage, celery, and onion in a savory broth, slow-cooked until tender and golden. A Southern holiday classic made easy.
Ingredients
- 2 pans cornbread, crumbled
- 1 rotisserie chicken, skin removed and meat shredded
- 1 can cream of chicken soup (reduced sodium)
- 2 celery stalks, finely diced
- 1 small onion, diced
- 2 Tbsp ground sage
- 6 cups low-sodium chicken broth
- 1 egg, lightly beaten
- 4 Tbsp butter
- 1 tsp salt
- 1 tsp black pepper
Instructions
Crumble both pans of cornbread into the bottom of a large slow cooker. In a skillet, melt butter over medium heat.
Add diced onion and celery. Sauté until softened and fragrant.
Pour vegetable mixture over the cornbread. Stir in cream of chicken soup, sage, and chicken broth until well combined.
Add shredded rotisserie chicken and gently fold into mixture. Pour in beaten egg and stir until incorporated.
Cover and cook on LOW for 4 to 5 hours or until heated through, stirring once halfway. Fluff gently before serving and enjoy warm.
Nutrition
Nutrition (Per Serving – 1 cup) Calories: 260 | Fat: 9g | Sat Fat: 4g | Carbs: 30g | Sugar: 4g | Protein: 17g |