1 pkg. dromedary muffin mix
1 whole or cut up frying chicken
10 to 12 slices bread, cubed
1 c. chicken broth (16 oz.)
3 fresh eggs
3 chopped hard-cooked eggs
3 stalks celery, chopped
1 med. onion, chopped
Salt and pepper
1/4 c. butter

Stew chicken. Make muffin mix according to directions and bake. Saute onions and celery in butter until tender. Combine cornbread, cubed bread, chicken broth, 3 fresh eggs and 3 chopped eggs and celery and onion mixture. Add salt and pepper to taste. Have very moist (soupy) (more broth can be added if necessary). Bake in a 9 x 11 inch casserole at 350 degrees about 45 minutes. Chicken may be placed on top if desired. Serve with giblet gravy and cranberry sauce.