This recipe is a bit labor intensive, but worth the work and reward if you are a chicken and cornbread lover. Â This recipe comes to us from an Amish woman in Ontario, Canada. Â 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. Â
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
- 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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