We hardly ever go to the same restaurant twice when I go and visit. Why would you when you have so many options? I think eventually we are going to hit them all, but that might take a while. At least on our adventures I found this delicious dish and the recipe to go along with it. I make it for dinner all the time now. It’s also a great dish to take to potluck dinners and family events. There aren’t usually too many leftovers which makes my life even easier! Check out what they are saying about this recipe over at Group Recipes:
“So easy and oh so good.”
When I first pulled up this recipe I thought it was going to be complicated. Thankfully, I was so wrong!
Ingredients:
3 cups of your favorite cornbread, crumbled
1 stick Land O’ Lakes butter, melted
1 small onion, chopped
1/4 cup celery, chopped
salt and pepper to taste
1 can Campbells cream of chicken soup
3/4 cup Swanson chicken broth
2 1/2 cups cooked chicken, bite size
Instructions:
Preheat oven to 350
Grease 8 x 8 baking pan
Add 1/2 cup melted butter to cornbread crumbs amd mix well, set aside
In skillet on low melt remaining butter and saute onions and celery until tender
Add chicken broth, cream of chicken soup, salt, and pepper
Stir until well blended
Add chicken and heat through
Put chicken mixture in baking pan
Spoon cornbread topping onto top of chicken mixture
Bake 35-40 minutes
