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*Ingredients:
° 4 cups shredded chicken
° 4 cups cornbread or other dried bread cubed
° ⅓ cup chopped celery
° 1 cup chopped onion
° 1 can of cream of onion soup
° 1 ½ cups of chicken broth
° 2 tablespoons of butter
° 1 teaspoon poultry seasoning
° ½ teaspoon dried sage
° Salt and pepper to taste
+ Sauce:
° ¼ cup unsalted butter
° 2 cups of chicken broth
° ¼ cup heavy cream
° ¼ cup flour
° Salt and pepper to taste
*Instructions
FIRST STEP:
Preheat oven to 375*
Place the butter in a skillet over medium high heat and let it melt.
SECOND STEP:
Add onions and celery and sauté until vegetables soften
Place cornbread, chicken, vegetable mixture, sage, poultry seasoning, soup and chicken broth (reserve 1 cup broth) in a large mixing bowl.
THIRD STEP:
Stir to mix well
Grease a 9 x 13 baking dish then put the mixture in the dish
FOURTH STEP:
Distribute evenly
Bake for 45 minutes
Melt the butter in a frying pan, add the flour and using a whisk mix completely and cook until it begins to lightly brown
FIFTH STEP:
Stir in a little chicken broth and add salt and pepper to taste.
Continue to simmer until the sauce begins to thicken
STEP SIX:
Stir in heavy cream and simmer another 5-10 minutes
Pour the sauce over the top of the casserole and serve
Garnish with parsley or chopped green onion.
Enjoy !
