* Ingredients :
Cornbread (crumbled about 4°C)
4 chicken breasts, cook & cut to cubes
1 10.5 oz. Cream of mushroom soup
1/2 tsp. poultry seasoning (optional)
4 boiled eggs, chopped
1 small onion chopped
1/2 tsp. black pepper
1 celery stalk, cut into cubes
2 c chicken broth
2 T. melted butter
1/4 tsp. salt
broth:
1/2°C unsalted butter
1/2 m all-purpose flour
1 liter chicken broth
1/3 m. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
* Directions :
Mix all ingredients in bowl & pour to lightly grease 9 * 13 casserole plate . Bake at 350 degrees about 40-50 minutes or to cooked through.
How to make the broth:
Melting butter in saucepan on heat. Whisk in flour also cook for 2 min .
Gradually whisk in the chicken broth. Minimize heat to low & cook, stir, to thick enough to coat back of
spoon, 4-6 min . Stirring in heavy cream & season with salt, pepper, & hot pepper.
Serve the casserole with the broth on top and a large side of mashed potatoes.
Enjoy!
