Cracker Barrel Chicken Casserole

Cracker Barrel Chicken Casserole
Serving Size: 6-8

1 C. Yellow Corn Meal
1/3 C. Flour
1 1/2 tsp. Baking Powder
1 Tbsp. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbsp. Vegetable Oil
3/4 C. Buttermilk
1 Egg

Mix all together in mixing bowl until smooth. Pour into greased 8" x
8" baking pan and bake at 375 degrees for 20 - 25 minutes until done.
Remove from oven and let cool completely. When cool crumble corn
bread and place 3 cups of corn bread crumbs in mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.

Chicken Filling

2 1/2 C. Cooked Chicken Breasted ( cut into bite size pieces)
1/4 C. Yellow Onion (chopped)
1/2 C. Celery ( sliced thin)
1 tsp. Salt
1/4 tsp. Fresh Ground Pepper
1 Can Cream of Chicken Soup
1 3/4 C. Chicken Broth
2 Tbsp. Butter

In sauce pan on medium low heat place butter and sauté onions, and
celery until transparent, stirring occasionally. Add chicken broth,
cream of chicken soup, salt, and pepper. Stir until well blended and
soup is dissolved completely. Add chicken, stir and blend untill
mixture reaches a low simmer. Cook for 5 minutes, remove from heat.
Place chicken mixture in buttered casserole dish 2 1/2 quart, or
individual casserole dishes ( about four ). Spoon cornbread crumb
topping on top of chicken mixture, do not stir in chicken filling and
place baking dish in preheated oven at 350 degrees for 35 - 40
minutes. The crumbs will turn a golden yellow.