By Joy Noble, Macon County
Prep Time: 30 mins Cook Time: 35 mins Servings: 8
3 large boneless, skinless chicken breasts (about 2 1/2 pounds)
1 stick margarine or butter
1 medium onion, chopped
1 (10-inch) skillet of cornbread, crumbled (7 to 8 cups crumbled)
8 slices stale white bread, torn into small pieces
6 to 7 cups chicken broth (canned or from cooking the chicken)
1 teaspoon poultry seasoning
Cook chicken in enough boiling water to cover until cooked through. Remove from broth, reserving broth. Cool, shred and set aside the chicken.
Heat oven to 350 F and spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
In a skillet, melt margarine or butter. Add onion and sauté until tender. Set aside.
In a large mixing bowl, add the crumbled cornbread and torn bread, along with the chicken and sautéed onion. Add enough broth to make it soupy. Stir in the poultry seasoning. Add salt and pepper to taste. Pour mixture into the prepared baking dish.
Bake, uncovered, for 35 to 45 minutes or until browned on top.