YOU’LL NEED:
cornbread (about 4 Cups crumbled)
4 large chicken breast, cooked and cubed
1 10.5 Ounces. can cream of mushroom soup
1/2 tsps. poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 tsps. black pepper
1 stalk celery, diced
2 Cups chicken broth
2 Tbsps. melted butter
1/4 tsps. salt
Combine all ingredients in a bowl and pour into a 9X13, lightly greased casserole dish. Bake at 350ºF for 40-50 mins or until set.
Gravy:
1/2 Cup unsalted butter
1/2 Cup all purpose flour
1 quart chicken stock
1/3 Cup heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
pinch of cayenne pepper
HOW TO MAKE:
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 mins. Gradually whisk in chiicken stock. Reduce heat to low and coook and stir until thick enough to coat the back of a spoon, 4-6 mins. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
Serve the casserole wiith gravy over the top and a big siide of mashed potatoes.