Chicken Casserole
Source of Recipe
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Recipe Introduction
This is a very tasty, comfort-food type of dish. I really love the
cornbread topping. Instead of making the cornbread from scratch, if you
are rushed, you could use the prepared package mixes, like Jiffy. I made
the cornbread as muffins, let cool, and then crumbled. I had a couple
muffins leftover that way, that I can use for another meal. I added
carrots to the recipe, about 1/2c, diced, and it was a good addition.
Cracker Barrel Chicken Casserole
List of Ingredients
Cornbread:
1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg
Chicken Filling:
2 1/2 C. Cooked Chicken Breasted (cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter
Recipe
Cornbread:
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8"
baking pan and bake at 375 degrees for 20 - 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.
Chicken filling:
In sauce pan on medium low heat place in butter, and sauté 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 casserole dish 2 1/2 quart, or individual casserole
dishes ( about four ). Spoon cornbread crumb topping on top of chicken
mixture, do not stir in chicken filling and place baking dish in
preheated oven at 350 degrees for 35 - 40 minutes. The crumbs will turn a
golden yellow.
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