cornbread (about 4 C. crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz. can cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsp. black pepper
1 stalk celery, diced
2 C. chicken broth
2 T. melted butter
1/4 tsp. salt
Gravy:
1/2 C. unsalted butter
1/2 C. all-purpose flour
1-quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
Directions:
MEXICAN CHICKEN SPAGHETTI
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