INGREDIENTS :
4 large chicken breast, cooked and cubed
1 pone cornbread (about 4 C. crumbled I keep a pone in the freezer all the time)
NOTE: A pone is just a pan of cornbread. My pan made just over 4 cups of crumbled cornbread and I used all of it in my dish.
1 small onion, chopped
1 stalk celery, diced
4 eggs, boiled and chopped
2 C. chicken broth
1 10.5 oz. can cream of mushroom soup
1/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. poultry seasoning (optional)
2 T. melted butter
Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish. Bake at 350 degrees for 40-50 minutes or until set.
Gravy:
1/2 C. unsalted butter
1/2 C. all purpose flour
1 quart chicken stock
1/3 C. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in chicken stock. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole with gravy over the top and a big side of mashed potatoes.
