Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: put chicken in a dutch oven. cover with water. bring to a boil and cook over medium heat. reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. remove chicken from heat, reserving the broth. let cool and debone the chicken. cut chicken into bite size pieces. discard sking and bones. melt butter in a skillet over medium heat on stovetop. add onion and celery and cook about 6 minutes until veggies are tender. preheat oven to 350°. lightly grease a 13-x-9-x-2-inch baking dish; set aside. in a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. spoon mixture into prepared baking dish. bake, uncovered, for 1 hour, or until set.

Target recipe: cook onion and celery in some unsalted butter until they are soft, do not brown. remove from heat. crumble the cornbread and toast into a large bowl, add the onion mixture and mix well. add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy. add the egg, salt and pepper, mix well. turn the mixture into a baking dish and smooth with a spoon. bake at 350: until golden brown on top.