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Chicken Cornbread Casserole


IC cookbook by Bev Laumann

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  • 2 T butter
  • 5 T flour
  • 1 1/4 c low sodium chicken broth, divided
  • 1 c low fat milk
  • 1 t onion salt
  • 1/8 t garlic powder
  • dash of pepper optional
  • 1 1/2 c cornbread crumbs
  • 1/2 c chopped celery
  • PAM
  • 3 c cooked chicken in bite sized pieces (about 3 breasts)
  • 2 T finely chopped chives, optional


Preparation time 15mins
Cooking time 45mins


Step 1

In a med saucepan melt the butter. Remove from h eat and stir in the flour until it is all absorbed by the butter. Return pan to low heat and stir in 1 c of chicken broth, the milk, onion salt, garlic powder, and pepper. Continue to cook and stir until sauce is thickened, don't boil, then set aside.
Preheat oven to 350. Combine crumbs and celery in a bowl, pouring remaining 1/4 c chicken broth over crumb mixture, and tossing lightly.
Spray a 10 in square casserole or baking dish with PAM then place half the chicken pieces on the bottom. Cover with half the crumb mixture. layer the remaining chicken, then the remaining crumb mixtur, and top with the sauce poured over all.
Sprinkle chopped chives on top of sauce and bake until hot and bubbly, about 30-35 min.

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