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Chicken Corn Bread Casserole
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cups crumbled corn bread
/4 cup chopped green bell pepper
/4 cup chopped celery
/4 cup chopped onion
teaspoon poultry seasoning
Salt and pepper, to taste
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1/2 cups cooked, coarsely chopped chicken
can cream of chicken soup
(13 1/2 ounce) cans chicken broth
Combine corn bread crumbs with next 5 ingredients. Place half of corn bread mixture in 2−quart
baking dish. Spread chopped chicken on top. Combine soup and broth. Pour over chicken. Place
remaining corn bread mixture over soup and broth. Press down lightly and set aside for 20 minutes.
Bake at 350 degrees F for 45 minutes.
Yields 6 to 8 servings.
Chicken Corn Bread Casserole
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