Cornbread Casserole(Given To Clo Fletcher By Clara Hollingsworth)

• 2 pkg. cornbread, cooked as directed except for liquid (add chicken broth and 2 tsp. sage)
• 5 c. diced, cooked chicken
• 1 c. diced green pepper
• 1 c. diced celery
• slivered almonds
• salt and pepper
• 1 1/4 c. onions
• 1 medium jar pimentos
• 1 can water chestnuts, sliced
• 2 c. mayonnaise
• 3 eggs
• 1 1/4 c. milk
• 1 c. chicken broth
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

1. Prepare cornbread using chicken broth and 2 teaspoons sage instead of liquid.
2. Mix together chicken, green pepper, celery, almonds, salt, pepper, onions, pimentos, water chestnuts and mayonnaise.
3. Crumble half of cold cornbread in buttered 13 x 9-inch casserole dish.
4. Add diced ingredients.
5. Crumble rest of cornbread over top.
6. Mix eggs, milk and chicken broth.
7. Pour over top of casserole.
8. Refrigerate overnight.
9. Before cooking, mix soups together and pour over casserole.
10. Bake at 350u0b0 for 45 to 60 minutes.

cornbread, chicken, green pepper, celery, almonds, salt, onions, pimentos, water chestnuts, mayonnaise, eggs, milk, chicken broth, cream of chicken soup, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346878 (may not work)