Thursday Entree: Amish Chicken Cornbread Bake
 
 
Ingredients
  • FILLING:
  • ½ cup butter
  • ⅓ cup flour
  • 1 cup chicken broth
  • 1 cup half and half
  • ½ teaspoon pepper
  • 2 cups cooked, chopped chicken breasts
  • 1 (4 oz.) can sliced mushrooms, drained
  • ½ cup dried cranberries
  • ¼ cup shredded Parmesan cheese
  • TOPPING:
  • 1 cup baked, mashed sweet potatoes (or 1 15 ounce can)
  • 2 tablespoons sugar
  • 1 large egg
  • 3 tablespoons milk
  • about six ounces of cornbread batter (your favorite recipe)
Instructions
  1. Heat oven to 400ยบ F.
  2. Melt butter in a 10½-inch cast iron skillet over medium heat; gradually add flour, stirring until smooth.
  3. Cook, stirring, one minute.
  4. Gradually add chicken broth and heavy cream; cook over medium heat, stirring constantly, until mixture thickens.
  5. Stir in pepper.
  6. Stir in chicken, mushrooms, cranberries and cheese.
  7. Cook, stirring occasionally, until hot, about 3 minutes.
  8. Reduce heat to low while preparing topping.
  9. Combine sweet potatoes, sugar, egg and milk in medium bowl, stir until smooth.
  10. Add cornbread batter; stir until blended.
  11. Carefully spread cornbread batter over chicken mixture to cover as a crust.
  12. Bake 20 to 25 minutes or until cornbread is golden and chicken mixture is bubbly.
  13. Remove from oven, let stand 5 minutes.
  14. To serve, cut crust, place on plate and ladle chicken mixture over top.
Recipe by Amish 365 at https://www.amish365.com/thursday-entree-amish-chicken-cornbread-bake/