Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces.
Saute chopped bell pepper, onion and celery in butter until translucent and tender.
Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste.
To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well.
Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes.
Makes about six to eight servings.
If desired, one or both cans of cream of chicken soup can be replaced with your favorite canned cream soup, e.g., cream of mushroom, cream of celery, or cream of onion soup.
The casserole can also be topped with one cup of your favorite shredded cheese during the last 5 minutes of baking if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1000g)|
|Recipe Makes: 8|
|Calories from Fat: 278 (26%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 657.9mg||202 %|
|Sodium 1341.1mg||46 %|
|Potassium 2059.8mg||54 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 13.3g|
|Protein 173.7g||248 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1078
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