• Cracker Barrel Old Country Store's Chicken Casserole

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    • 3 c. crumbled Cornbread (see below)
    • 1/2 c. melted butter
    • 1 c. yellow corn meal
    • 1/3 c. flour
    • 1 1/2 tsp baking pwdr
    • 1 Tbsp. sugar
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 2 Tbsp. vegetable oil
    • 3/4 c. buttermilk
    • 1 x egg
    • 2 1/2 c. bite-size cooked chicken breast
    • 1/4 c. minced yellow onion
    • 1/2 c. thinly-sliced celery
    • 1 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 1 can cream of chicken soup
    • 1 3/4 c. chicken broth
    • 2 Tbsp. butter


    1. Mix all together in mixing bowl till smooth. Pour into greased 8- by 8-inch baking pan and bake at 375 degrees for 20 to 25 min till done. Remove from oven and let cold completely. When cold crumble corn bread and place 3 c. of corn bread crumbs in mixing bowl. Add in 1/2 c. melted butter to crumbs and mix well, set aside.
    2. Chicken Filling: In sauce pan on medium low heat place butter and saute/fry onions, and celery till transparent, stirring occasionally. Add in chicken broth, cream of chicken soup, salt, and pepper. Stir till well blended and soup is desolved completely. Add in chicken, stir and blend till mix reaches a low simmer. Cook for 5 min, remove from heat.
    3. Place chicken mix in buttered 2 1/2-qt casserole dish, or possibly individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mix, don't stir into chicken filling and place baking dish in preheated oven at 350 degrees for 35 to 40 min. The crumbs will turn a golden brown yellow. A side order of Country Green Beans (see recipe) or possibly a salad makes for a hearty meal.
    4. This recipe yields 6 to 8 servings.

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