Scott's Recipe

Chicken Casserole - Cracker Barrel

Category: Casseroles

Topping
1 cup yellow corn meal
1/3 cup 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 cup buttermilk
1 egg
1/2 cup melted butter

Chicken Filling
2 1/2 cups cooked chicken breasts, cut into bite-size pieces
1/4 cup yellow onion, chopped
1/2 cup celery, sliced thin
1 tsp salt
1/4 tsp freshly ground black pepper
1 can (10.75 oz) cream of chicken soup
1 3/4 cup chicken broth
2 Tbsp butter

Topping:
1. Mix all together except melted butter in mixing bowl until smooth. Pour into a greased 8" x 8" baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.
2. When cool crumble corn bread and place 3 c. of corn bread crumbs in mixing bowl. Add melted butter to crumbs and mix well, set aside.

Filling:
2. In a sauce pan, sauté the onions and celery in butter on medium low heat 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 2.5 quart casserole dish or individual casserole dishes.
3. Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.