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Cracker Barrel Chicken Casserole
You can make this seasonal chicken casserole with cornbread topping from Cracker Barrel with this copycat recipe.
Course
Main Course
Cuisine
American
Keyword
Chicken Casserole, Copycat Recipes, Cracker Barrel Recipes
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
4
Calories
582
kcal
Author
Stephanie Manley
Ingredients
Cornbread Topping
▢
1
cup
yellow cornmeal
▢
1/3
cup
all-purpose flour
▢
1 1/2
teaspoon
baking powder
▢
1
tablespoon
sugar
▢
1/2
teaspoon
salt
▢
1/2
teaspoon
baking soda
▢
2
tablespoon
vegetable oil
▢
3/4
cup
buttermilk
▢
1
egg
Chicken Casserole Filling
▢
2 1/2
cups
cooked chicken breast
cut into bite sized pieces
▢
1/4
cup
chopped yellow onion
▢
1/2
cup
sliced celery
▢
1
teaspoon
salt
▢
1/4
teaspoon
fresh ground pepper
▢
1
can
cream of chicken soup
▢
1 3/4
cup
chicken broth
▢
2
tablespoons
butter
Instructions
Cornbread Topping
Mix all cornbread topping ingredients together in a mixing bowl until smooth.
Pour into greased 8 x 8-inch baking pan.
Bake at 375 degrees for 20 - 25 minutes until done. Remove from oven and let cool completely.
Crumble cooled cornbread and place 3 cups of cornbread crumbs in a mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Chicken Casserole Filling
Melt butter in a saucepan on medium-low heat.
Add onions and celery and saute 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 until the mixture reaches a low simmer.
Cook for 5 minutes then remove from the heat.
Casserole Assembly
Place chicken mixture in 2 1/2 quart buttered the casserole dish or individual casserole dishes (about four).
Spoon cornbread crumb topping on top of chicken mixture. Do not stir crumbs into the chicken filling.
Bake at 350 degrees for 35 to 40 minutes. The crumbs will turn golden brown.
Nutrition
Calories:
582
kcal
|
Carbohydrates:
50
g
|
Protein:
37
g
|
Fat:
25
g
|
Saturated Fat:
13
g
|
Cholesterol:
141
mg
|
Sodium:
2111
mg
|
Potassium:
757
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
520
IU
|
Vitamin C:
8.3
mg
|
Calcium:
158
mg
|
Iron:
3.9
mg
Tried this recipe?
Mention
@CopyKatRecipes
or tag
#copykatrecipes
!