Cornbread Casserole

Janet Crow

By
@jcrow216

When I cooked this up I could imagine both of my grandmothers scratching their heads because even though it may resemble their dressin' (which they were both famous for) it's really not. It's just a bit different and no gravy required because it is just so moist and delicious all by itself. This recipe is one that my Daddy and I put together one year when I was visiting them in Georgia. We had some leftover cornbread and as I started crumbling it he started pulling stuff out of the fridge and cupboard to go in it. Neither one of us had any idea how this would turn out, but it was a keeper.


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Rating:

Serves:

5-6

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 c
crumbled cornbread
1
stalk celery finely chopped
1/2 c
chopped sweet onion
12 1/2 oz
can chunk chicken breast, drained and broken apart
4 Tbsp
butter, melted
10 1/2 oz
can cream of chicken soup
1/2
soup can evaporated milk using the empty soup can to measure
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
poultry seasoning
2
hard boiled eggs, peeled and chopped

Directions Step-By-Step

1
Combine the first 10 ingredients in a bowl. Once well combined, fold in the hard boiled eggs. Pour into a greased iron skillet or casserole dish and bake in a 375 degree oven for 45 minutes, uncovered.

About this Recipe

Main Ingredient: Chicken
Regional Style: American