Updated: Dec 24, 2021
1 Baked Skillet Pan of Southern Cornbread
3 Day old Biscuits
1 Tbsp of sage
1 tsp of black pepper
1 large can of white chunk chicken breast
32 ounces of chicken broth
1 stick of butter
1/2 cup of sweet onion
2 large eggs
1 10.5 oz can of cream of chicken soup
1 10.5 oz can of cream of celery
Crumb cornbread and biscuits into large mixing bowl.
Pour chicken broth over crumbled bread mixture allow to sit for 30 minutes.
While waiting on bread mix to soften; melt one stick of butter in 6-inch skillet on medium heat add onions and sauté for 10 minutes.
Add melted butter, onion, sage and pepper to bread mixture.
Use a potato masher to mash and combine bread mixture.
Whisk together two large eggs and add to bread mix.
Add can of chicken to mix stirring and mashing with potato masher.
Add cream of chicken and cream of mushroom soup in to mix stirring mixture with potato masher.
Cover mixing bowl with saran wrap and refrigerate overnight.
Next day when ready to bake - Pre-heat oven to 375 degrees.
Pour into a 9 x 13 baking dish.
When oven is pre-heated bake for 60 minutes or until golden brown.