Ingredients :
- 10 inch skillet homemade cornbread
- 10 homemade biscuits
- 8 chicken thighs chopped
- 6 boiled eggs chopped
- 1 medium sweet onion minced
- 3 stalks celery sliced
- 6-8 green onions chopped
- 1/2 stick butter
- 6 medium dill pickles diced
- 3 tbsp granulated sugar
- 12 oz can evaporated milk
- 3 1/2 cups chicken broth
- 1 cup pickle juice
- 1 handful rubbed sage
- 1 ounce box Bell's seasoning
- 4 tsp cajun seasoning (I used Slap ya Mama)
- 5 heaping wooden spoonfuls mayo (I use Dukes)
- Cooking spray
Method :
- Make the cornbread the day before
- Make the biscuits the day before
- Boil chicken thighs, reserving broth, cool, then pick meat off bones, and chop
- Mix the sugar with the diced dill pickles
- Sauté the sweet onion, celery, and green onions in butter
- Crumble the biscuits and cornbread in a large mixing bowl
- Add the rest of the ingredients and mix by hand
- Grease your pan with cooking spray and spread mixture evenly into pan
- Bake at 350 for an hour and a half depending on your oven
- It is moist and this recipe makes one 13x9x2 pan and one medium casserole dish if you want it browner on top, pop it under the broiler for just a couple of minutes ONLY... Enjoy 😋
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