C. B. Chicken Casserole
Source of Recipe
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List of Ingredients
Cornbread
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter
Chicken Filling
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1 3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups cooked chicken breasts, cut into bite-size pieces
Recipe
CORNBREAD: Mix all except melted butter together in mixing bowl until smooth. Pour
into
greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25
minutes
until done. Remove from oven and let cool completely.
When cool, crumble cornbread and place 3 cups of cornbread crumbs in
mixing
bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside
CASSEROLE: In saucepan on medium low heat, place butter and saut� onion and celery
until
transparent, stirring occasionally. Add chicken broth, cream of chicken
soup,
salt and pepper. Stir until well blended and soup is dissolved
completely.
Add chicken; stir and blend until mixture reaches a low simmer. Cook
for 5
minutes, then remove from heat. Place chicken mixture in buttered 2
1/2-quart
casserole dish or individual casserole dishes (about four ). Spoon
cornbread crumb
topping on top of chicken mixture; do not stir into chicken filling.
Place
baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The
crumbs
will turn a golden yellow.
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