Amish Chicken Cornbread Bake Recipe

Name: Amish Chicken Cornbread Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) butter; 1/3 cup Martha White all-purpose flour; 1 cup low-sodium chicken broth; 1 cup half-and-half; 1/2 teaspoon freshly ground black pepper; 2 cups chopped cooked chicken breasts; 1 (4-ounce) can sliced mushrooms, drained; 1/2 cup dried cranberries; 1/4 cup (1 ounce) shredded Parmesan cheese; 1 cup mashed baked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed; 2 tablespoons sugar; 1 large egg; 3 tablespoons milk; 1 (16-ounce) package Martha White Cotton Country Cornbread Mix; Fresh rosemary sprigs (optional)

Servings: persons

1/2 cup (1 stick) butter
1/3 cup Martha White all-purpose flour
1 cup low-sodium chicken broth
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
2 cups chopped cooked chicken breasts
1 (4-ounce) can sliced mushrooms, drained
1/2 cup dried cranberries
1/4 cup (1 ounce) shredded Parmesan cheese
1 cup mashed baked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed
2 tablespoons sugar
1 large egg
3 tablespoons milk
1 (16-ounce) package Martha White Cotton Country Cornbread Mix
Fresh rosemary sprigs (optional)

1
Preheat the oven to 400u00b0.
2
Make the filling: Melt the butter in a 10 1/2-inch cast iron skillet over medium heat; gradually add the flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add the broth and half-and-half; cook, whisking constantly, until the mixture thickens. Stir in the pepper. Stir in the chicken, mushrooms, cranberries, and cheese. Cook, stirring occasionally, until hot, about 3 minutes. Reduce the heat to low while preparing the topping.
3
Make the topping: Combine the sweet potatoes, sugar, egg, and milk in a medium bowl; stir until blended. Add the cornbread mix; stir until blended. Carefully spread the topping over the chicken mixture to cover as a crust.
4
Bake until the cornbread is golden and the chicken mixture is bubbly, 25 to 30 minutes. Remove from the oven and let stand 5 minutes. Garnish with rosemary sprigs, if desired.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup (1 stick) butter, 1/3 cup Martha White all-purpose flour, 1 cup low-sodium chicken broth, 1 cup half-and-half, and more.

Yes, Amish Chicken Cornbread Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Amish Chicken Cornbread Bake

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