Recipe: Corn Bread Chicken Casserole (using crumbled corn bread)

CORN BREAD CHICKEN CASSEROLE

4 chicken breasts, chopped
1 teaspoon poultry seasoning
1 (8 1/2 oz) box corn bread muffin mix (plus ingredients to prepare)
1/2 cup chopped onion
1/2 cup chopped celery
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
1 teaspoon sage
1/4 teaspoon celery seed
1/4 teaspoon black pepper
1 (14 oz) can chicken broth

Cook the chicken breasts in water with 1 teaspoon poultry seasoning, boil and simmer until done.

Prepare and bake corn bread muffin mix (can be done ahead of time).

Cream the other ingredients together (except chicken broth). Put the chicken in a 9x13-inch baking dish and pour the soup mixture over the chicken. Crumble the prepared corn bread over the top of the chicken and cream mixture. Pour the chicken broth over the top of the corn bread.

Bake 1 1/2 hours at 350 degrees F.

From: Debra McCrory