CRACKER BARREL CHICKEN CASSEROLE

1/3 cup flour

1 1/2 teaspoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

2 tablespoons vegetable oil

3/4 cup buttermilk

1 egg

1/2 cup butter, melted 

Chicken Filling:

2 1/2 cups cooked chicken breasts (cut into bite-size pieces)

1/4 cup yellow onion (chopped)

1/2 cup celery (thin chopped)

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 can cream of chicken soup

1 3/4 cups chicken broth

2 tablespoons butter 

Mix first nine ingredients together in mixing bowl until smooth.

Pour into greased 8″ x 8″ baking pan and bake at 375F for 20 – 25 minutes until done.

Remove from oven and let cool completely. 

When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl.

Add 1/2 cup melted butter to crumbs and mix well, set aside. 

In sauce pan on medium low heat place butter. Saute onions and celery until transparent, stirring occasionally.

Add chicken broth, cream of chicken soup, salt, and pepper.

Stir until well blended and soup is dissolved completely.

Add chicken, stir and blend until mixture reaches a low simmer.

Cook for 5 minutes, remove from heat.

Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).

Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350F for 35 – 40 minutes.