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Mix all cornbread topping ingredients together in a mixing bowl until smooth.
Pour into greased 8 x 8-inch baking pan.
Bake at 375 degrees for 20 - 25 minutes until done. Remove from oven and let cool completely.
Crumble cooled cornbread and place 3 cups of cornbread crumbs in a mixing bowl.
Add 1/2 cup melted butter to crumbs and mix well, set aside.
Melt butter in a saucepan on medium-low heat.
Add onions and celery and saute until transparent, stirring occasionally.
Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely.
Add chicken; stir and blend until the mixture reaches a low simmer.
Cook for 5 minutes then remove from the heat.
Place chicken mixture in 2 1/2 quart buttered the casserole dish or individual casserole dishes (about four).
Spoon cornbread crumb topping on top of chicken mixture. Do not stir crumbs into the chicken filling.
Bake at 350 degrees for 35 to 40 minutes. The crumbs will turn golden brown.