~My grandmother, Lucille
4 chicken breasts, cooked
2 pans of cornbread or two quarts
2 hamburger or hot dog buns (can use a few slices of white bread)
2 T sage
1 medium onion, chopped
2 eggs, hard boiled
2 cans cream of chicken soup (Healthy Request)
1 stick margarine, melted
2 cans chicken or veggie broth (3-4 cups)
Mix together cornbread, sage, onion, eggs (chopped), melted butter, one can cream of chicken soup, two cans broth.
Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top. Cover and cook on low for three to four hours. Serve hot.