Cornbread Chicken Casserole Recipe

INGREDIENTS

1 C
Yellow Cornmeal
1/3 C
All-Purpose 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
Dehydrated Buttermilk Powder
1
Egg (2 Tbsp Whole Egg Powder 3 Tbsp Water)
1/2 C
Melted Butter

Chicken Filling

2 Tbsp
Butter or Clarified Butter
1/4 C
Freeze Dried Onion
1/2 C
Freeze Dried Celery, Sliced Thin
1 3/4 C
Chicken Broth
1 Can
Cream of Chicken Soup
1 tsp
Salt
1/4 tsp
Freshly Ground Pepper
2 1/2 C
Freeze Dried Chicken

PREPARATION

Cornbread:

1. Mix all ingredients except for butter in mixing bowl until smooth.

2. Pour into greased 8" square baking pan and bake at 375°F for 20-25 minutes or until done.

3. Remove from oven and let cool. When cool, crumble cornbread and place 3 cups of cornbread crumbs into mixing bowl.

4. Add 1/2 cup butter to crumbs. Mix well, set aside.

Chicken Filling:

1.In saucepan on medium-low heat, place butter and saute onion and celery until transparent.

2. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well-blended.

3. Add chicken; Stir until mixture reaches a low simmer. Cook 5 minutes and remove from heat.

4. Place chicken mixture in buttered 2-1/2 quart casserole dish.

5. Spoon cornbread crumbs on top; Do not stir into chicken mixture.

6. Place baking dish in preheated 350°F stove for 35-40 minutes.

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