A true southern chicken and sauce recipe. Delivered from my great-aunt. Easy and delicious.
* Ingredients :
° Cornbread (crumbled about 4°C)
° 4 large chicken breasts, cooked and cut into cubes
° 1 10.5 oz. Cream soup mushroom s
° 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 m unsalted butter
° 1/2 m all-purpose flour
° 1 liter chicken broth
° 1/3 m. heavy cream
° 1/4 tsp. salt
° 1/2 tsp. blackpepper
° pinch pepper cayenne
* Methods :
Combine all ingredients in a bowl and pour into a lightly greased 9 x 13 casserole dish. Baking at 350 degres for 40-50 min
How to make the broth:
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for two minutes.
Gradually whisk in the chicken broth. Reduce heat to low and cook, stirring, until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream and season with salt, pepper, and hot pepper.
Serve the casserole with broth on top and a large side of mashed potatoes.
Enjoy!
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