2010-05-21 / General Stories
From the Chef’s Corner
Chicken and Cornbread Casserole
Pick up a deli-roasted chicken if you don’t have time to boil a fresh chicken. It yields just enough meat for this recipe. 2 celery ribs, washed and chopped ½ medium onion, chopped 1 Tbsp Olive Oil or Vegetable Oil 3 cups packed crumbled cornbread 1 Tbsp poultry seasoning 3-1/2 cups chopped cooked chicken 1-1/2 cans chicken broth 1 cup sour cream
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