Servings:
10 to 12 servings
Prep Time:
1 hr
Total Time:
2 hrs 30 mins
Ingredients
-
1(4-pound) chickensee savings
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1/2 cupbuttersee savings
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2 cupschopped onionsee savings
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2 cupschopped celerysee savings
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7 cupscrumbled Southern Cornbread (Recipe follows.)see savings
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4 1/2 cupschicken brothsee savings
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2 cupscrumbled biscuitssee savings
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1(10.75-ounce) can cream of celery soupsee savings
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3eggs, lightly beatensee savings
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1 tablespoonpoultry seasoningsee savings
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1 teaspoonsaltsee savings
Southern Cornbread:
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2 1/2 cupsself-rising yellow cornbread mixsee savings
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1 cupall-purpose floursee savings
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1 1/2 cupsmilksee savings
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1/2 cupbutter, meltedsee savings
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3eggs, lightly beatensee savings
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Directions
1.
Place chicken in a large Dutch oven and add enough water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 45 minutes, or until chicken is tender. Remove chicken, reserving broth, and let cool for 30 minutes. De-bone chicken and cut into bite-size pieces, discarding skin and bones
2.
In a medium skillet, melt butter over medium heat. Add onion and celery; cook for 6 to 8 minutes, or until vegetables are tender.
3.
Preheat oven to 350 degrees. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
4.
In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
5.
Bake, uncovered, for 1 hour, or until set.
Southern Cornbread:
Preheat oven to 400 degrees. Lightly grease a 13-x-9-x-2-inch baking pan; set aside.
In a large bowl, combine cornbread mix and flour.
In a small bowl, combine milk, butter, and eggs. Add to flour mixture, stirring just until dry ingredients are moistened. Pour mixture into prepared baking pan.
Bake for 20 to 25 minutes, or until a wooden toothpick inserted in center comes out clean.
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