Cracker Barrel Chicken Casserole
1 Cup Yellow Corn Meal
1/3 Cup Flour
1 1/2 tsp Baking Powder
1 Tbs Sugar
1/2 tsp Salt
1/2 tsp Baking Soda
2 Tbs Vegetable Oil
3/4 Cup Buttermilk
1 Egg
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375° 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
2 1/2 Cups Cooked Chicken Breasted (cut into bite size pieces)
1/4 Cup Yellow Onion (chopped)
1/2 Cup Celery (sliced thin)
1 tsp Salt
1/4 tsp Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 Cups Chicken Broth
2 Tbs Butter
In sauce pan on medium low heat place 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° for 35-40 minutes. The crumbs will turn a golden yellow.
Cook's Notes: I used unsalted butter and omitted the salt and it still was a tad salty for my taste. I think next time I will use the low-sodium chicken broth.
Yield: 6-8 servings
Submitted by SandieLR
Poultry Dishes
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