Monday, June 28, 2010

Cracker Barrel Copycat Chicken Casserole

If you are looking for great chicken recipes check out!


1 c corn meal
1/3 c all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 c buttermilk
1 egg

1/2 cup butter (hold this out until cornbread is cooked)

Chicken Filling

2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery sliced thin
1 3/4 cups of chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 c cooked chicken breasts, cut in to bite size pieces

Directions for Corn bread:

1. Mix all except melted butter together in mixing bowl until smooth

2 Puor into greased 8 inch square baking pan and bake at 375 for 20-25 minutes until done. Remove from the oven and let cool completely.

3. When cool crumble cornbread and place three cups cornbread crumbs in mixing bowl.

4 Add 1/2 c melted butter to crumbs and mix well, set aside.

(this tastes just like the corn bread at the Cracker Barrel!! I was shocked!!! :)

Directions for Chicken Filling:

1. In saucepan on medium low heat, place butter and saute onion and celery until transparent stirring occasionally.

2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.

3. Add Chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.

Place chicken mixture in buttered casserold dish.

5. Spoon cornbread crumb topping on top of the chicken mixture, do not stir into chicken filling.

6. Place baking dish in preheated oven at 350 for 35-40 minutes. Crumbs will turn a golden yellow.

Serve with a green salad- delicious!

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