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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CRACKER BARREL CHICKEN CASSEROLE Recipe

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This recipe for CRACKER BARREL CHICKEN CASSEROLE is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 CUP YELLOW CORNMEAL
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

CHICKEN FILLING:
5 OR 6 CHICKEN BREASTS COOKED & CUT INTO BITE SIZE PIECES
1/4 CUP ONION, CHOPPED
1/2 CUP CELERY, SLICED THIN
1 TSP SALT
1/4 TSP PEPPER
1 CAN CREAM OF CHICKEN SOUP
1 3/4 CUP CHICKEN BROTH
2 TBSP OLEO
Directions:
Directions:
MIX CORNBREAD INGREDIENTS TOGETHER AND AND POUR INTO A GREASED 8X8 PAN AND BAKE AT 375º FOR 20-25 MINUTES UNTIL DONE. LET COOL AND THEN TEAR INTO PIECES. ADD 1/2 CUP MELTED OLEO, MIX WELL AND SET ASIDE.

FILLING:
IN A PAN OVER MEDIUM HEAT. SAUTE ONIONS AND CELERY IN OLEO UNTIL TRANSPARENT. ADD CHICKEN BROTH, SOUP, SALT AND PEPPER,. STIR UNTIL WELL BLENDED AND SOUP IS DISSOLVED COMPLETELY. ADD CHICKEN AND SIMMER ON LOW FOR 5 MINUTES. PLACE CHICKEN MIXTURE IN A 2 1/2 QT CASSEROLE DISH THAT HAS BEEN BUTTERED. SPOON CORNBREAD CRUMB TOPPING ON TOP. DO NOT STIR. BAKE AT 350º FOR 35-40 MINUTES. CRUMBS WILL TURN A GOLDEN YELLOW.

 

 

 

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