I’ve chosen to call this recipe “Butt Chicken” because it doesn’t look particularly appetizing at any point during the process of cooking and/or eating it. That being said, it tastes pretty good and seemed to go well when served with either biscuits or over pasta!
1 (9 x 13 inch) pan cornbread, crumbled
2 large chopped onions
2 cups chopped celery
1/2 cup butter, melted
2 teaspoons dried sage
1 1/2 teaspoons salt
1 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
2 eggs, beaten
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 1/2 cups chicken broth, or more as needed
3 boneless, skinless chicken breasts – cut into slices
(1) Mix crumbled cornbread with onion, celery, and butter. Lightly stir in sage, salt, poultry seasoning, black pepper, eggs, cream of chicken soup, and cream of mushroom soup until thoroughly combined. Pour chicken broth over the dressing to moisten.
(2) Layer half the dressing into a slow cooker, spread half the uncooked chicken over dressing, layer remaining dressing over chicken, and top with remaining chicken.
(3) Set cooker on low and cook for 5 to 6 hours.
Original source – AllRecipes