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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cracker Barrel Chicken Casserole Recipe

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This recipe for Cracker Barrel Chicken Casserole is from Aunt B’s Favorite Recipes , 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:  
Make either 2 pkgs cornbread mix or make your favorite cornbread recipe, although not a sweet cornbread

3 cups cooked chicken breast, cut into bite-sized pieces
½ cup yellow onion, chopped
¾ cup celery, thinly chopped
1 tsp salt
½ tsp pepper
1 lrg can cream of chicken soup
1-2 cups chicken broth
1¼ cup butter
Directions:
Directions:
Make cornbread and let cool completely. Can be made the day before. When cornbread is cool, crumble fine and put in lrg ziplock. Add ½ cup melted butter, close ziplock and roll around until cornbread is completely covered with butter. Set aside.
In medium pan or skillet, place remaining butter, onions and celery. Sauté until translucent stirring occasionally. Add 1 cup broth, cream of chicken soup and salt and pepper. Add more broth to get good consistency to eat.Stir until well blended and soup is resolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes. Remove from heat. Place chicken mixture in sprayed casserole dish. Spoon cornbread topping on top of chicken mixture. Place in preheated oven (350º) for 35-40 minutes. Crumbs will turn a golden yellow.
Personal Notes:
Personal Notes:
So good!! Great served with cranberry sauce.

 

 

 

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