I got this recipe from a friend, and my whole family loves it – not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken.
I had a similar recipe years ago but it never “turned out.” This one definitely did! Enjoyed every bite. Made it the night before refrigerated overnight and put it in the oven when I came home from work – PERFECT!
INGREDIENTS :
- cornbread (about 4 C. crumbled)
- 4 large chicken breast, cooked and cubed
- 1 10.5 oz. can cream of mushroom soup
- 1/2 tsp. poultry seasoning (optional)
- 4 eggs, boiled and chopped
- 1 small onion, chopped
- 1/2 tsp. black pepper
- 1 stalk celery, diced
- 2 C. chicken broth
- 2 T. melted butter
- 1/4 tsp. salt
Gravy:
- 1/2 C. unsalted butter
- 1/2 C. all-purpose flour
- 1-quart chicken stock
- 1/3 C. heavy cream
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- pinch of cayenne pepper
DIRECTIONS :
- Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
How to make Gravy :
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes.
- Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
- Serve the casserole with gravy over the top and a big side of mashed potatoes.
Points plus: 9