It’s official. Fall is here. I’m not a fan of the cooler weather, falling leaves and turning off the air conditioning and turning on the heat.
But, on the plus side, my garden is gone, I won’t be mowing, and no trimming. I really love doing all that but I guess it’s time to move onto something different, like sewing and fall cooking. There’s always something to be thankful for, even in the cool weather.
It’s the time to set back and enjoy all the fruits of my labor from the garden, and yes, back to making quilts!
This week’s recipe is country comfort food at its finest. I just don’t think you can get more country than cornbread and chicken. But I’m always looking for that possibility.
This recipe calls for cubed cornbread. I have made homemade cornbread, and I have just made one of those little boxes of jiffy cornbread. Whichever you choose, either works really well. You can also use rotisserie chicken, or cook your own, there’s also the third option of just using canned chicken, I’m just not a fan of the taste of it. I really prefer using the chicken breasts I cook because I typically just have them in the freezer, and it seems to be cheaper.
Also, I have recently become a fan of nonstick parchment paper. That stuff is awesome. With this recipe you are supposed to cube your cornbread and toast them. If you put them on parchment paper it makes it so easy to remove them because they don’t stick, and you don’t lose part of your cornbread because it’s still attached to the foil paper, even though you spray it or oil it.
I think this pairs well with a side salad, or cole slaw. I am going to make this again this coming weekend and cook some lima beans I grew in my garden last summer with it. I’m really looking forward to this. And just how about a little pumpkin bread for dessert?
Chicken Cornbread Casserole
Ingredients
5 cups cubed cornbread
¼ cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups chopped shredded cooked chicken
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
1 can (10 ¾ ounces) cream of mushroom soup, undiluted
½ cup reduced sodium chicken broth
1 teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon rubbed sage
¼ teaspoon pepper
Directions:
Preheat oven to 350 degrees. Place bread cubes on an ungreased 15x10x1 baking pan. Bake 20 to 25 minutes or until toasted. Cool on baking pan.
In a large skillet, heat butter over medium high heat.
Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-quart slow cooker. Stir in cornbread, chicken, soups and broth and seasoning.
Cook covered on low for 3-4 hours or until heated through.
Enjoy!
