INGREDIENTS
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cornbread (about 4 C. crumbled)
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4 large chicken breast, cooked and cubed
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1 10.5 oz. can cream of mushroom soup
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1/2 tsp. poultry seasoning (optional)
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4 eggs, boiled and chopped
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1 small onion, chopped
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1/2 tsp. black pepper
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1 stalk celery, diced
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2 C. chicken broth
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2 T. melted butter
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1/4 tsp. salt
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Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
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Gravy:
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1/2 C. unsalted butter
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1/2 C. all purpose flour
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1 quart chicken stock
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1/3 C. heavy cream
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1/4 tsp. salt
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1/2 tsp. black pepper
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pinch of cayenne pepper
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Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season wit
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Serve the casserole with gravy over the top and a big side of mashed potatoes.