Amish Chicken Cornbread Casserole
Total time
- 4 chicken breasts or 2 lbs. of chicken pieces
- Water to cover
- 8 tsp. butter
- 16 oz. of homemade or store-bought cornbread crumbs
- 1 can of cream of mushroom soup
- 1 can of celery soup
- 2 cans of chicken broth
- Cook chicken in water until skin comes off easily. Cool then skin and bone chicken. Reserve broth.
- Melt butter and stir in crumbs. Set aside.
- Mix soups with broth.
- Set aside.
- In greased baking dish put layer of crumbs.
- Alternate layers of soup with layers of chicken.
- Top with rest of crumbs.
- Bake at 350 degrees for 45 minutes to 1 hour.
- Serve with cranberry sauce.
Recipe by Amish 365 at https://www.amish365.com/5-amish-and-mennonite-sunday-suppers/
3.2.2925