Ingredients:

  • 1 whole chicken (approx. 3 lbs)
  • 1 yellow onion, whole for broth
  • 2 stalks celery, whole for broth
  • 2 cloves garlic
  • 8 cups water or low-sodium chicken stock
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 bay leaves
  • 6 cups crumbled prepared Southern-style cornbread (unsweetened)
  • 2 cups torn day-old white bread
  • 1 cup diced onion
  • 1 cup diced celery
  • 4 tbsp unsalted butter
  • 3.5 cups reserved chicken broth
  • 3 large eggs, beaten
  • 10.5 oz condensed cream of chicken soup
  • 2 tsp dried sage
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. Simmer the whole chicken with aromatics (whole onion, celery stalks, garlic, and bay leaves) in a stockpot until meat is tender and pulling away from the bone, about 45-60 minutes.
  2. Remove chicken to cool. Strain and reserve the broth. Shred the meat into bite-sized pieces, discarding skin and bones.
  3. Melt butter in a skillet over medium heat. Sauté the diced onion and diced celery until translucent and fragrant (about 6–8 minutes).
  4. In a large mixing bowl, combine the crumbled cornbread and torn white bread. Stir in the sautéed vegetables and all dry herbs.
  5. Slowly fold in the cream of chicken soup, beaten eggs, and shredded chicken. Gradually add the reserved chicken broth 1 cup at a time until the mixture is very moist, like a thick porridge.
  6. Season the mixture with salt and pepper to taste. Pour into a greased 13x9 inch baking dish.
  7. Bake at 350°F (175°C) for 45–55 minutes until the edges are bubbling and the top is a deep golden brown.