INGREDIENTS
4 Cs
cornbread
4 larges
cooked chicken breast
10 1/2 ozs
cream of mushroom soup
1/2 tsp
poultry seasoning
4
eggs
1 small
onion
1/2 tsp
black pepper
1 stalk
celery
2 Cs
chicken broth
2 Ts
butter
1/4 tsp
salt
1/2 C
unsalted butter
1/2 C
all purpose flour
1 qt
chicken stock
1/3 C
heavy cream
1/4 tsp
salt
1/2 tsp
black pepper
1 pinch
cayenne pepper