Chicken Cornbread Casserole Recipe

• 1 stewed chicken, cubed, save broth
• 1 c. lowfat sour cream
• 1 quart. chicken broth
• 4 c. cornbread crumbs
• 1 stick butter, melted
• 1/2 c. celery, minced
• 1 lg. onion, minced
• 1 can cream of mushroom or possibly cream of chicken soup
• 1 teaspoon sage
• Black pepper to taste

1. Cook large pan of cornbread, sufficient to make 4 c. of crumbled cornbread.
2. Place half of the crumbs in a large casserole dish.
3. Add in melted butter and chicken.
4. Mix lowfat sour cream, soup, seasonings and pour over chicken.
5. Top with rest of the crumbs.
6. Pour 1 qt chicken broth slowly over entire pan.
7. Bake at 350 degrees for 1 1/2 hrs till golden.

chicken, sour cream, chicken broth, cornbread crumbs, butter, celery, onion, cream of mushroom, sage, black pepper

Taken from cookeatshare.com/recipes/chicken-cornbread-casserole-37148 (may not work)