This recipe is a bit labor intensive, but worth the work and reward if you are a chicken and cornbread lover. This recipe comes to us from an Amish woman in Ontario, Canada. The cooking style among the Amish there does have some variation over their US counterparts, this recipe is a little bit more involved than what I commonly see in Amish kitchens around here.
Thursday Entree: Amish Chicken Cornbread Bake
- 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
- 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)
- Heat oven to 400º F.
- Melt butter in a 10½-inch cast iron skillet over medium heat; gradually add flour, stirring until smooth.
- Cook, stirring, one minute.
- Gradually add chicken broth and heavy cream; cook over medium heat, stirring constantly, until mixture thickens.
- Stir in pepper.
- Stir in chicken, mushrooms, cranberries and cheese.
- Cook, stirring occasionally, until hot, about 3 minutes.
- Reduce heat to low while preparing topping.
- Combine sweet potatoes, sugar, egg and milk in medium bowl, stir until smooth.
- Add cornbread batter; stir until blended.
- Carefully spread cornbread batter over chicken mixture to cover as a crust.
- Bake 20 to 25 minutes or until cornbread is golden and chicken mixture is bubbly.
- Remove from oven, let stand 5 minutes.
- To serve, cut crust, place on plate and ladle chicken mixture over top.
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