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Chicken and Cornbread Casserole Recipe

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This recipe for Chicken and Cornbread Casserole, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Parker
Added: Wednesday, June 21, 2006


6 c crumbled cornbread
1/2 c butter, melted
1/4 c minced onion
3 tbsp minced fresh parsley
1 tsp celery seeds
3/4 tsp salt
1/2 tsp poultry seasoning
1/8 tsp pepper
5 c chopped cooked chicken
1/4 c butter
1/4 c all-purpose flour
1 1/2 tsp salt
2 c chicken broth
4 c milk
2 eggs, beaten

Combine first 8 ingredients in a large bowl; too gently with a fork. Spoon cornbread mixture into a greased 13x9x2" baking dish. Arrange chopped chicken over cornbread and set aside.

Melt 1/4 c butter in a heavy saucepan over low heat. Add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thoroughly heated.

Combine milk and beaten eggs, stirring well. Gradually add milk mixture to chicken broth mixture; cook over low heat, stirring constantly, until mixture is thickened and bubbly. Spoon sauce over chicken. Bake, uncovered, at 375 for 45 minutes or until mixture is thoroughly heated.

Number Of Servings:
Number Of Servings:
8 - 10




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