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Chicken: Chicken Cornbread Casserole

Source of Recipe


That's My Home Recipe News Letter






List of Ingredients



• 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
  
• 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 teaspoon salt
  
• 1/4 teaspoon fresh ground pepper
  
• 1 can cream of chicken soup
  
• 1 3/4 cups chicken broth
  
• 2 tablespoons butter
  






Instructions



1. Cornbread: Mix all together in a mixing bowl until smooth.
   
   
2. Pour into greased 8x8" baking pan.
   
   
3. Bake at 375 for 20 to 25 minutes until done.
   
   
4. Remove from oven and let cool completely.
   
   
5. When cool, crumble cornbread and place 3 cups of cornbread crumbs in a mixing bowl.
   
   
6. Add 1/2 cup melted butter to crumbs and mix well. Set aside.
   
   
7. Chicken Filling: In a saucepan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
   
   
8. Add chicken broth, cream of chicken soup, salt and pepper.
   
   
9. Stir until well blended and soup is dissolved completely.
   
   
10. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat.
    
    
11. Place chicken mixture in a buttered 2 1/2 quart casserole dish or individual casserole dishes (about 4).
    
    
12. Spoon cornbread crumb topping on top of chicken mixture, do not stir.
    
    
13. Bake in preheated oven at 350 for 35 to 40 minutes.
    
    
14. The crumbs will turn a golden yellow.