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Chicken & Cornnbread Dressing Casserole




Source of Recipe


Beaumont


List of Ingredients




Filling:
2 cups cooked, diced chicken
One 10-ounce package frozen peas and carrots
One 10.75-ounce can cream of chicken soup, undiluted
1/2 cup milk
1/4 teaspoon pepper

Crust:
1/4 cup butter or margarine
1 cup chopped onion
1/2 cup chopped celery
1 egg, beaten
2/3 cup milk
1 cup self-rising corn meal mix
1/2 teaspoon sage



Recipe



Spread chicken and peas and carrots in greased 2-quart baking dish.

In medium bowl, combine the rest of filling ingredients. Pour over chicken mixture.

In large skillet, cook onion and celery in butter about 5 minutes or until tender.

In mixing bowl, combine egg, milk, corn meal, sage and cooked onion and celery. Pour over chicken mixture in baking dish. Bake at 400 degrees for 45 to 50 minutes or until golden brown.

Serves 4 to 6