Cracker Barrel Chicken Casserole

Serving Size: 6-8

Ingredients:

1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg

Preparation:

Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking
pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn bread and place
3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.

Chicken Filling

2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter

In sauce pan on medium low heat place butter and sauté 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 casserole
dish 2 1/2 quart, or individual casserole dishes ( about four ). 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 for 35 - 40 minutes. The
crumbs will turn a golden yellow