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Amish Chicken Cornbread Bake




Source of Recipe


Suzie


List of Ingredients




Amish Chicken Cornbread Bake


Filling

1/2 cup butter
1/3 cup All Purpose Flour
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon pepper
2 cups chopped cooked chicken breasts
1 (4 oz) can sliced mushrooms, drained
1/2 cup dried cranberries
1/3 cup shredded parmesan cheese

Topping

1 cup baked mashed sweet potatoes*
2 tablespoons sugar
1 egg
3 tablespoons milk
1 (6-oz.) package Cornbread Mix



Recipe



1 . Preheat the oven to 400º F. In a 10-½-inch Lodge Cast iron skillet over medium heat melt butter, gradually add flour, stirring until smooth. Cook stirring one minute. Gradually add chicken broth and heavy cream; cook over medium heat, stirring constantly, until mixture thickens. Stir in pepper.

2 . Stir in chicken, mushrooms, cranberries and cheese. Cook stirring occasionally until hot, about 3 minutes. Reduce heat to low while preparing topping.

3 . In a medium bowl, combine sweet potatoes, sugar, egg and milk, stir until smooth. Add cornbread mix; stir until blended. Carefully spread cornbread mixture over chicken mixture to cover as a crust. Bake at 400º F. for 20 to
25 minutes or until cornbread is golden and chicken mixture is bubbly. Remove from oven, let stand 5 minutes. To serve cut crust, place on plate and ladle chicken mixture over top.

6 servings