Copycat Chicken Casserole From Cracker Barrel

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   Cornbread:

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   1.Mix all the ingredients for the cornbread except the melted butter together in a mixing bowl until smooth.

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   2.Pour the batter into a greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes or until golden and done. Remove from the oven and let cool completely.

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   3.When the cornbread is cool, crumble all the cornbread and place 3 cups of the cornbread crumbs in a mixing bowl.

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

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   Chicken Filling:

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   1.In medium-sized saucepan on medium-low heat, heat the butter and saute the chopped onions and celery until they are transparent, stirring occasionally.

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   2.Add the chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and the soup is dissolved completely.

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   3.Add the cooked chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from the heat.

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    4.Place the chicken filling in a buttered 2 1/2-quart casserole dish or individual casserole dishes (about four).

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    5.Sprinkle the cornbread crumb topping on top of the chicken mixture; do not stir into the chicken filling. It should form a crust over the filling.

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    6.Place the baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.

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    7.Serve while hot.

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    Read more at http://www.allfreecopycatrecipes.com/Chicken-Entrees/Copycat-Chicken-Casserole-From-Cracker-Barrel#cMziCevGPrio5Ql6.99

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