Cracker Barrel Chicken Casserole
1 c. yellow corn meal
1/3 c. flour
1 1/2 tsp. baking powder
1 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
2 T. vegetable oil
3/4 c. buttermilk
1 egg
Chicken Filling:
2 1/2 c. cooked chicken breasts ( cut into bite-size pieces)
1/4 c. yellow onion (chopped)
1/2 c. celery ( sliced thin)
1 tsp. salt
1/4 tsp. freshly ground pepper
1 can cream of chicken soup
1 3/4 c. chicken broth
2 T. butter
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool crumble corn bread and place 3 c. of corn bread crumbs in mixing bowl. Add
1/2 c. melted butter to crumbs and mix well, set aside.
In sauce pan on medium low heat place butter and saut� onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is desolved completely. Add chicken, stir and blend untill mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 qt., 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 350F. for 35 - 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.
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