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How to make it

  • Put chicken, onions, bell pepper, celery, salt, red pepper and black pepper in about 1 gallon of water. Let it cook until chicken is falling apart and the water has gone down enough to have a good stock. Prepare cornbread mix - I use 3 boxes of Jiffy.
  • Cut onions real fine. Crumble the cornbread in a large bowl. Pour the chicken and the stock in the cornbread mix. Stir well breaking up the chicken. Let it cool down a little then add the eggs, crumbled toast and the cooked rice. Mix all together and sprinkle with paprika...Then pour into a 13 x 9 inch pan or 2 and bake for 30 minutes.
  • Recommended Sides - We usually cook this around the holidays. However the leftovers can be frozen and you can eat this later with any meal

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