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Ingredients 2 pounds chicken thighs, bone in and skin on 2 cups chicken stock 3 stalks celery, finely diced 1 small onion, finely diced 6 tablespoons butter pan of a 10 inch pan corn bread, crumbled 1 carton cream of chicken soup - Pacific Brand 1 box Chicken Stuffing Mix 1 teaspoon salt teaspoon poultry seasoning teaspoon pepper teaspoon garlic powder 2 boiled eggs, peeled and finely diced Instructions Boil chicken thighs in water over medium heat until cooked through
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