cornbread casserole
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.
prep time
10 Min
cook time
45 Min
method
Bake
yield
5-6 serving(s)
Ingredients
- 4 cups crumbled cornbread
- 1 - stalk celery finely chopped
- 1/2 cup chopped sweet onion
- 12 1/2 ounces can chunk chicken breast, drained and broken apart
- 4 tablespoons butter, melted
- 10 1/2 ounces can cream of chicken soup
- 1/2 - soup can evaporated milk using the empty soup can to measure
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 2 - hard boiled eggs, peeled and chopped
How To Make cornbread casserole
-
Step 1Combine 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Side Dishes
Category:
Casseroles
Keyword:
#cornbread
Keyword:
#Casserole
Keyword:
#chicken
Keyword:
#dressing
Ingredient:
Chicken
Method:
Bake
Culture:
American
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