GG’s Chicken Casserole
from a family in Gadsden, Alabama
- 1 pan cornbread (I like sweet cornbread, but regular is what the original recipe calls for! I use the family size Martha White Sweet cornbread, it makes a 9×13″ pan)
- 4 cooked chicken breast (I use boneless/skinless – easier! – but boned is ok too! Also, we like a lot of chicken in our casseroles, so I usually use enough chicken that when cubed it equals 4 cups.)
- 1 can cream of mushroom
- 1 can cream of chicken
- 2 cans broth from chicken (I just pour the broth into one of the cream of … cans, I have made the mistake in the past to use canned chicken broth and 2 cans that size is too much)
- 2 tsp. sage
- 2 tsp. poultry seasoning
- 1 stick butter – melted
** Boil chicken for 1 hour (if frozen – until cooked through if not) and cut into bite size pieces.
** While chicken is boiling, bake pan of cornbread – the more cornbread you use the dryer the consistency will be, so bake enough for your liking (I use the full 9×13″ pan.).
** Crumble up cornbread and mix together with sage, poultry seasoning, and melted butter.
** In another bowl whisk together broth, cream of mushroom, and cream of chicken.
** In a greased casserole dish layer 1/3 of the cornbread, then 1/2 of the chicken, then pour on 1/2 of the liquid mixture.
** Again layer 1/3 of the cornbread, the rest of the chicken, and the rest of the liquid mixture.
** Top with the remaining 1/3 of the cornbread,
** Bake at 350 degrees for about 40 minutes until top is brown and bubbly.
Hope you like it! This recipe usually will make two small casseroles, and they freeze really well too! The small casserole is enough for the three of us, but any more people and I go for a large casserole.
We had this delicious casserole on our trip last fall. I have recipes queuing up that I need to post, so enjoy. The notes are not our notes but rather from the kind lady who sent it to us at our request.
“The meek shall eat and be satisfied: they shall praise the Lord that seek him: your heart shall live for ever” (Psalms 22:26).