*Ingredients:
° 4 c shredded chicken
° 4 cups of cornbread or other dried bread
° ½ cup chopped celery
° 1 cup chopped onion
° 1 can of cream of onion soup
° 1 1/2 cups chicken broth
° 2 tablespoons butter
° 1 tsp poultry seasoning
° Half a teaspoon of dried sage
°salt and pepper to taste
+ broth:
° ½ cup unsalted butter
° 2 cups chicken broth
° ½ cup heavy cream
° Half a cup of flour
°salt and pepper to taste
*instructions
The first step:
Preheat oven to 375*
Put the butter in a frying pan over a medium heat and let it melt
The second step:
Add the onions and celery and saute the vegetables until soft
Place the cornbread, chicken, vegetable mixture, sage, poultry seasoning, soup, and chicken broth (excluding 1 cup of the broth) in a large mixing bowl.
Third step:
Stir the mixture well
Grease a 9×13 baking tray and then put the mixture in the dish
The fourth step:
evenly distributed
Bake for 45 minutes
Melt the butter in a frying pan, add the flour, mix well and cook until it starts to brown a little
Fifth step:
Whisk in some chicken broth and add salt and pepper to taste.
Keep boiling until the broth begins to thicken
Sixth step:
Add heavy cream and simmer for another 5 to 10 minutes
Pour the broth over the casserole and serve
Garnish with parsley or chopped green onions.
Enjoy!
