Cracker Barrel Chicken Casserole
Source of Recipe
recipecircus-Debbie Wharton
List of Ingredients
CORNBREAD:
1 cup yellow corn meal
1/3 cup flour
1 1/2 tsp baking powder
1 T sugar
1/2 tsp salt
1/2 tsp baking soda
2 T vegetable oil
3/4 cup buttermilk
1 egg
CHICKEN FILLING:
2 1/2 cups cooked chicken breast (cut into bite size pieces)
1/4 cup yellow onion, chopped
1/2 cup celery, sliced thin
1 tsp salt
1/4 tsp ground black pepper
1 can cream of chicken soup
1 3/4 cups chicken broth
2 T butter
Recipe
Preheat oven to 375 degrees. Grease a 8x8-inch baking pan.
Mix all cornbread ingredients together in bowl until smooth. Pour into pan and bake for 20 to 25 minutes until done. Remove from oven and let cool completely. When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well; set aside.
To make chicken filling: In saucepan over medium low heat, melt butter and saute onions 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, 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 in chicken filling and place dish in preheated 350 degree oven for 35-40 minutes. The crumbs will turn a golden yellow.
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