Cracker Barrel Chicken Casserole
1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
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 teaspoon salt
1/4 teaspoon freshly ground black
1 can (10.75 ounce size) cream of
1 3/4 cup chicken broth
2 tablespoons butter
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and
bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool
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 saute 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 2.5 quart casserole dish or individual casserole
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.
Makes 6 Equal Servings