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Export 17 ingredients for grocery delivery
Step 1
Mix all the ingredients for the cornbread except the melted butter together in a mixing bowl until smooth.
Step 2
Pour the batter into a greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes or until golden and done. Remove from the oven and let cool completely.
Step 3
When the cornbread is cool, crumble all the cornbread and place 3 cups of the cornbread crumbs in a mixing bowl.
Step 4
Add the 1/2 cup melted butter to crumbs and mix well, set aside.
Step 5
In medium-sized saucepan on medium-low heat, heat the butter and saute the chopped onions and celery until they are transparent, stirring occasionally.
Step 6
Add the chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and the soup is dissolved completely.
Step 7
Add the cooked chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from the heat.
Step 8
Place the chicken filling in a buttered 2 1/2-quart casserole dish or individual casserole dishes (about four).
Step 9
Sprinkle the cornbread crumb topping on top of the chicken mixture; do not stir into the chicken filling. It should form a crust over the filling.
Step 10
Place the baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.
Step 11
Serve while hot.
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