Country Casserole
"This is a creamy chicken filling topped with a light cornbread and cheese. Very flavorful and yummy. I leave the celery and green peppers out when I make this at home. It does take a while to bake and a little prep time, but is well worth the effort.
I've had this recipe for nearly 20 years. I first got it on a cooking bulletin board before the internet existed."
- Ready In:
- 1hr 35mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
-
Filling
- 3 lbs chicken
- 1⁄4 cup flour
- 1 tablespoon flour
- 1⁄2 cup butter, melted
- 1 cup onion, chopped
- 1 cup celery
- 1⁄4 cup green bell pepper, diced
- 1⁄2 teaspoon salt
- pepper
- 2 cups chicken broth
-
Topping
- 1 cup all-purpose flour
- 1⁄2 cup cornmeal
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sage
- 1⁄4 teaspoon thyme
- 1⁄8 teaspoon pepper
- 1 tablespoon shortening
- 3 large eggs, beaten
- 3⁄4 cup milk
- 1⁄4 cup black olives (optional)
- 1⁄2 cup shredded cheddar cheese
directions
- Cut chicken into serving size pieces. Dust lightly with 1/4 cup flour. Use a 3 quart casserole dish. Place 1/4 cup melted butter in casserole and add cut up chicken. Roll chicken to coat with the margarine. Bake at 350 Degrees for 30 minutes.
- saute onion, celery, and green peppers in 1/4 cup butter until tender and onion is translucent and limp. Blend in 1 Tablespoon flour, salt, and pepper to taste. Place this mixture around chicken. Spoon topping over chicken. Have chicken broth boiling and pour over the topping slowly. Bake for 40-45 minutes or until golden brown. Sprinkle cheese over topping for last 5 minutes of cooking time if desired.
- Topping: Combine flour, cornmeal, baking powder, sugar, salt, sage, thyme, and pepper in a mixing bowl. Cut in 1T shortening. Add slightly beaten eggs and milk. blend well. Stir in sliced olives if desired.
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Reviews
-
I hate to say this but this was BAD. I did it exactly like the recipe called for. Still had to guess what two ingredients in the topping were because only the amount was in it. I guessed cornmeal and cheese and I think its a good guess. Mine ended up soupy not creamy. If I were the chef I would consider redoing the recipe. Sorry
