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Chicken Cornbread Casserole: Southern Comfort Food

Old-Fashioned Chicken Cornbread Casserole

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients
  

  • 4 whole cooked chicken breasts shredded or chopped (approx. 4 cups)
  • 4 cups cornbread crumbled (day-old is preferred)
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 4 whole hard-boiled eggs peeled and chopped
  • 2 cups chicken broth divided use
  • 1 can cream of chicken soup 10.5 oz can
  • 1 tsp poultry seasoning adjust to taste
  • 1 pinch salt and black pepper to taste
  • 0.5 cup butter for gravy
  • 0.5 cup all-purpose flour for gravy
  • 4 cups chicken stock for gravy (1 quart)
  • 0.33 cup heavy cream for gravy

Instructions
 

  • Preheat your oven to 350°F (175°C) and liberally grease a 9x13 inch baking dish.
  • In a large mixing bowl, combine the shredded chicken, crumbled cornbread, chopped onion, celery, chopped hard-boiled eggs, 2 cups of chicken broth, cream soup, and seasonings (salt, pepper, poultry seasoning). Mix gently until well combined and the cornbread is moistened.
  • Pour the mixture into the prepared baking dish, spreading it out evenly.
  • Bake for 40 to 50 minutes, or until the top is golden brown and the center is set.
  • While the casserole bakes, prepare the gravy. In a saucepan over medium heat, melt 1/2 cup of butter.
  • Whisk in 1/2 cup of flour and cook for 1-2 minutes to form a roux, stirring constantly.
  • Gradually whisk in the 1 quart of chicken stock and the heavy cream. Continue to cook and stir until the gravy thickens to your desired consistency.
  • Slice the warm casserole and serve immediately with the hot gravy poured over the top.