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chicken broth 1 can cream of chicken soup 1 stick of butter 1 large onion, finely chopped 4 celery stems, finely chopped 2 Tablespoons Worcestershire sauce 1 pkg Pepperidge Farm bread crumbs (plain) 1 plate of skillet cornbread (or equal amount of day old bread) 3 eggs 1 Tablespoon salt pepper Though I share an option for day old bread or cornbread in the recipe, I always use cornbread for this one
To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly
Ingredients Tips Vegan Feta Cheese: If you're going to make the vegan feta from scratch, plan for some extra time for it to set in the fridge
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