Real Recipes From Real Home Cooks ®

mama's cornbread and chicken casserole - dee dee's

(6 ratings)
Recipe by
Diane Atherton

Mama's Cornbread & Chicken Casserole is a great dish for anytime. However, it is especially nice for the holidays if you only have a small crowd to feed and you want to keep that chicken and dressing tradition alive. This dish reminds me of Chicken and Dressing with gravy oozing inside it. And with the boiled eggs, more like giblet gravy. My mother had a really nice collection of "wonderful down home cooking" recipes. And, this is one of my favorites!! This very moist casserole does not need gravy, but you may want some anyway for the mashed potatoes which is an excellent side dish.

(6 ratings)
yield 6 to 8
prep time 5 Min
cook time 50 Min
method Bake

Ingredients For mama's cornbread and chicken casserole - dee dee's

  • 4 to 6
    chicken breast, boiled (reserve broth)
  • 1 can
    cream of celery soup
  • 1 can
    cream of chicken soup
  • 1 c
    chicken broth (reserved from cooking chicken)
  • 1 stick
    margarine or butter, melted
  • 1
    pan of corn bread (8 or 9-inch pan) recipe doesn't call for it, however, i add sliced celery and chopped onion to the cornbread batter before baking
  • 2
    boiled eggs, chopped up, optional

How To Make mama's cornbread and chicken casserole - dee dee's

  • 1
    Preheat ovent to 325 degrees.
  • 2
    Cook (boil) chicken breasts until done; save 1 cup broth. (For added flavor, I added 1/2 cup of chopped celery, 1/2 cup chopped onion and 3 chicken bouilon cubes to this broth) Freeze remaining broth to use in other dishes.
  • 3
    Remove chicken from broth and cool enough to handle. Pull chicken off bones; cut in bite size pieces; set aside.
  • 4
    In the mean time, bake your favorite cornbread. After baking cornbread, let cool. Crumble up corn bread fine and pour melted margarine over corn bread. Mix well; set aside. NOTE 2: if cornbread is warm just add butter that is at room temperature to the warm crumbs and stir to combine. NOTE 2: I made a 10-inch skillet of cornbread and took out 2 slices to serve with our meal.
  • 5
    To the cut up chicken add 1 cup chicken broth and both cans of soup. NOTE: If you don't have cream of celery, use 2 cans of cream of chicken.
  • 6
    In a greased casserole dish place a little more than half (I used about 2/3's of this mixture) of the corn bread mixture; spoon meat mixture on top of cornbread mixture. Add boiled eggs if desired, and top with remaining corn bread mixture.
  • 7
    Bake at 325 degrees until bubbly. Ovens vary so start watching around 30 to 35 minutes. It took my dish 45 minutes. The last 2 minutes I turned the broiler on to give the top of casserole a toasty finish.
  • 8
    NOTE: I served mashed potatoes with Lynn Socko's, peas I canned this summer and a slice of cornbread...YUM!