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 sauté 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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