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!


  • 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


  • 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


  1. 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 :

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes.
  2. 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.
  3. Serve the casserole with gravy over the top and a big side of mashed potatoes.

Points plus: 9