Cracker Barrel is one of my favorite places to eat. I love a good Southern meal and they deliver every time. I don't just love their food, but the whole atmosphere of the place. It's not just a restaurant but a country store, too. I had never had this particular dish there but I bet they make it pretty good! If you love a creamy, stick-to-your-ribs kind of dish you will love this casserole with a crumbly cornbread topping. I got this recipe from the Food Lion website and it was super delicious (my husband-not the biggest casserole fan-even loved it!).Cracker Barrel Copycat Chicken Casserole
Cornbread
1 cup cornmeal
1/3 cup flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons oil
3/4 cup buttermilk (you can substitue 1 tablespoon vinegar or lemon juice and add enough milk to make 3/4 cup
1 egg
1/2 cup melted butter
Chicken Filling
2 tablespoons butter
1/4 cup chopped onion
1/2 cup celery sliced thinly
1 1/2 cup chicken broth
1 can cream of chicken soup ( I used some of my homemade from the freezer)
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups chicken, cooked and cut into pieces
Cornbread
Mix all ingredients except the butter into the bowl until smooth. Pour into greased 8-inch square pan and bake at 375 for 20-25 minutes or until golden. Remove from the oven and cool until it can be handled. Crumble and place 3 cups of the cornbread into a mixing bowl. Add 1/2 cup melted butter and mix well. Set aside.
Chicken
In a saucepan or skillet over low heat, melt butter and sute onion and celery until soft. Add the broth, soup, salt and pepper. Stir until completely blended. Add the chicken and stir until it reaches a low simmer. Cook 5 minutes. Remove from the heat. Put the chicken mixture in a 2 1/2 quart casserole dish or individual dishes (about 4). Spoon the cornbread topping over the chicken mixture. Bake at 350 for 35-40 minutes or until crumbs turn golden brown and casserole bubbles.
I had some of the cornbread crumbles left over so I put them in a freezer bag and they are now sitting in my freezer for the next time I want to make a yummy casserole. I was thinking that I could also make my Chicken A La King and put the cornbread crumbs over it. What do you think?
I'm participating in The Grocery Cart Challenge Recipe Swap, Friday Potluck, and Foodie Friday
9 comments:
That looks like a great comfort food for a cold autmn evening! Thanks for sharing the recipe.
That looks and sounds great.
Is cornmeal the same as cornflour? Not sure? Perhaps we call the same thing a different name.
From what I understand, cornmeal has a coarser texture than cornflour. Cornmeal is also used in making polenta.
I've made a chicken casserole before using regular stuffing, but never thought to use cornbread stuffing. What a great idea for adding even more flavor to an already great dish. By the way, I'll be holding a CSN giveaway on my blog next Monday, so be sure to check back for a chance to enter.
sounds yummy...saving the recipe for someday! happy weekend! :)
My MIL is always telling me how delicious the food at CB is. I guess I'll have to give this recipe a try and see.
:)
ButterYum
I've never been to cracker barrel, but I want to go now! This looks fantastic -- and perfect for my week! I love that all these great comfort food dishes are coming out now that cooler weather has arrived. Thanks for Sharing with Friday Potluck this week!
Hands down our favorite place to eat. It's the only place that is peaceful enough for us to not want to rip our hair out after dining with 6 kids. I love trying to copy their recipes and have got the buttermilk biscuits, pecan pancakes, chicken & dumplings, and chicken & rice down. I'll have to try this one too! My husband would love for me to try recreating his favorite with is some broccoli, chicken, cheesy dish.
This is awesome! You should link up at Fat Camp Fridays as well!
http://www.mangoesandchutney.com/2010/11/fat-camp-friday-3-chocked-full-o-candy.html
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