Cracker Barrel Chicken Casserole Recipe

1 cup yellow cornmeal
1/3 cup flour
1 and 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

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

Chicken Filling

2 and 1/2 cups cooked chicken breast (cut into bite-size pieces)
1/4 cup yellow onion, chopped
1/2 cup celery, sliced thin
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 can cream of chicken soup
1 and 3/4 cups chicken broth
2 tablespoons butter

In a sauce pan on medium-low heat, place butter and saute 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 until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in 2 and 1/2 quart buttered casserole dish or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture (do not stir into chicken filling) and bake at 350 degrees for 35ñ40 minutes. The crumbs will turn a golden yellow.