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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a creamy chicken filling topped with a light cornbread and cheese. Very flavorful and yummy. I leave the celery and green peppers out when I make this at home. It does take a while to bake and a little prep time, but is well worth the effort. I've had this recipe for nearly 20 years. I first got it on a cooking bulletin board before the internet existed. Ingredients:
3 lbs chicken |
1/4 cup flour |
1 tablespoon flour |
1/2 cup butter, melted |
1 cup onion, chopped |
1 cup celery |
1/4 cup green bell pepper, diced |
1/2 teaspoon salt |
pepper |
2 cups chicken broth |
1 cup all-purpose flour |
1/2 cup cornmeal |
1 tablespoon baking powder |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon sage |
1/4 teaspoon thyme |
1/8 teaspoon pepper |
1 tablespoon shortening |
3 large eggs, beaten |
3/4 cup milk |
1/4 cup black olives (optional) |
1/2 cup shredded cheddar cheese |
Directions:
1. Cut chicken into serving size pieces. Dust lightly with 1/4 cup flour. Use a 3 quart casserole dish. Place 1/4 cup melted butter in casserole and add cut up chicken. Roll chicken to coat with the margarine. Bake at 350 Degrees for 30 minutes.
2. saute onion, celery, and green peppers in 1/4 cup butter until tender and onion is translucent and limp. Blend in 1 Tablespoon flour, salt, and pepper to taste. Place this mixture around chicken. Spoon topping over chicken. Have chicken broth boiling and pour over the topping slowly. Bake for 40-45 minutes or until golden brown. Sprinkle cheese over topping for last 5 minutes of cooking time if desired.
3. Topping: Combine flour, cornmeal, baking powder, sugar, salt, sage, thyme, and pepper in a mixing bowl. Cut in 1T shortening. Add slightly beaten eggs and milk. blend well. Stir in sliced olives if desired.
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