Cornbread with Southern Chicken Recipe

Cornbread With Southern Chicken Recipe

Ingredients

• 2 rounds of cornbread
• 3-4 chicken breasts
• 2 cans cream of chicken soup
• 2-3 cans chicken broth
• 2 cups corn flakes, crushed
• 2 cups crackers, crushed
• creole seasoning salt and pepper.
• 2 bunches green onions, chopped
• 1 large onion, chopped
• 2-3 celery stalks, chopped
• 1 cup milk
• 1 medium to large apple, diced finely 2-3 eggs, hardboiled

Method

1. Make 2 pans of cornbread in round cast iron skillet
2. Remove from skillet and set aside
3. Boil chicken breasts in water seasoned with salt and pepper
4. If water level starts becoming low, add more water as chicken cooks
5. When chicken is almost done, add 2 cans cream of chicken soup and 2 or 3 cans chicken broth to the water and chicken
6. Simmer on low heat
7. Crumble the cornbread into a large bowl
8. Add corn flakes and crackers
9. Season with black pepper, salt, and Tony Chachere’s Creole Seasoning (not too much of this as it is quite spicy and hot)
10. Mix and set aside
11. Saute green onions, onion and celery in melted butter until tender
12. Add the sauteed ingredients to the crumbled cornbread mixture and toss together to mix
13. Reserve approximately 1/3 cup of the sauteed ingredients :For the giblet gravy
14. Remove cooked chicken from broth mixture and set aside
15. Slowly add the chicken broth mixture to the cornbread mixture and mix together
16. The cornbread and chicken broth mixture should be of a slightly soupy consistency – it may not be necessary to use all of the chicken broth mixture
17. Reserve at least 1 cup of the chicken broth mixture :For the giblet gravy
18. Add 1 cup milk to the cornbread and broth mixture and stir
19. Peel 1 medium to large apple and dice finely
20. Add to cornbread mixture and stir
21. Remove the chicken from the bone and tear into medium size pieces
22. Layer the cornbread mixture alternately with the chicken pieces into a large oblong lightly greased pan
23. Cover with aluminum foil and bake at 350 degrees for approximately 15 minutes
24. Do NOT let it get too dry

GIBLET GRAVY

1. Heat vegetable oil in skillet and slowly add approximately 1/3 cup flour
2. Stir constantly till brown
3. Add the remaining sauteed ingredients and stir
4. Slowly add the remaining chicken broth mixture and stir to keep from lumping
5. Add chopped boiled eggs to gravy mixture and mix together
6. Remove from heat when the gravy thickens

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