Cracker Barrel Chicken Casserole

This is a wonderful dish! I haven't had the good fortune to have tried the original recipe at Cracker Barrel, but it it's anything like this, it's a winner for sure! Creamy chicken filling with a wonderful cornmeal crust that turns a golden color! It's a keeper for sure!

• Ready In: 2 hrs 10 mins
• Serves: 4-6

Ingredients

• 1  cup yellow cornmeal
• 1⁄3 cup flour
• 1 1⁄2 teaspoons baking powder
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 2  tablespoons  vegetable oil
• 3⁄4 cup buttermilk
• 1  egg
• 1⁄2 cup butter, melted

• Chicken Filling

• 2 1⁄2 cups  cooked chicken breasts (cut into bite- size pieces)
• 1⁄4 cup yellow onion (chopped)
• 1⁄2 cup celery (thin chopped)
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 3⁄4 cups chicken broth
• 2  tablespoons butter

Directions

1. Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
2. Pour into greased 8" x 8" baking pan and bake at 375°F for 20 - 25 minutes until done. Remove from oven and let cool completely.
3. 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.
4. In sauce pan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
5. Add chicken broth, cream of chicken soup, salt, and pepper.
6. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes,
7. Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).
8. Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.