Recipes July Neighbors AMISH CHICKEN CORNBREAD BAKE

AMISH CHICKEN CORNBREAD BAKE

AMISH CHICKEN CORNBREAD BAKE
AMISH CHICKEN CORNBREAD BAKE

AMISH CHICKEN CORNBREAD BAKE

Ingredients

1/2 cup butter
1/3 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped cooked chicken breast
1 (4-ounce) can sliced mushrooms drained
1/2 cup dried cranberries
1/3 cup shredded Parmesan cheese
1 cup well-mashed baked sweet potatoes
2 tablespoons sugar
1 egg
3 tablespoons milk
1 (6.5-ounce) package extra-rich buttermilk cornbread mix*

Preparation

In a 10-inch cast iron skillet over medium heat, melt butter; gradually add flour, stirring until smooth. Cook stirring constantly, for 1 minute. Gradually add broth, cream, salt and pepper; cook over medium heat, stirring constantly, until mixture thickens. Stir in chicken, mushrooms, cranberries and Parmesan cheese. Heat through; remove from heat and set aside. In a medium mixing bowl, combine sweet potatoes, sugar, egg and milk; beat until well combined and smooth. Add cornbread mix and stir gently until mix is moistened and all ingredients are combined. Carefully spread cornbread mixture over chicken mixture to cover. Bake at 400 degrees for 20 to 25 minutes, or until cornbread is golden and chicken mixture is bubbly. Remove from oven. Let stand 5 minutes before serving. Serves 6-8. (*Sandi uses Martha White Premium Cornbread Creations Extra-Rich Buttermilk Mix.)

-Champion, 2005 National Cornbread Festival Cook-off; $4,000 and a $3,000 range