Ingredients
1 cup water1 large onion, chopped3/4 cup chopped celery3/4 cup minced fresh parsley1/2 cup butter, cubed1/2 teaspoon ground nutmeg1 loaf (1-1/2 pounds) bread, toasted and cubed6 cups cubed cornbread, toasted5 large eggs, lightly beaten5 large hard-boiled large eggs, chopped2-1/2 cups cubed cooked chicken1 can (14-1/2 ounces) chicken broth
Preparation
In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture.
Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
