I tried this recipe because I had leftover chicken and left over sweet potatoes. On a whim, I searched for a recipe that used these two ingredients and up popped this. Looking at the recipe, I thought it might be too sweet, so I substituted peas (still a little sweet) for the cranberries, skipped the extra sugar, and used 1% milk instead of half-and-half. I also sauteed fresh mushrooms instead of using canned. The sauce was quite tasty, but the cornbread topping was still too sweet. If I made it again, I would make the cornbread from scratch. But it did use up my chicken and sweet potatoes and looked very good.
Amish Chicken Cornbread Bake
Sandi Klingler of Auburn, Alabama, took home the grand prize at the National Cornbread Cook-off in 2005 for this Thanksgiving-themed meal in a skillet.
Yield: Serves 8
- 1/2 cup (1 stick) butter
- 1/3 cup Martha White all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup half-and-half
- 1/2 teaspoon freshly ground black pepper
- 2 cups chopped cooked chicken breasts
- 1 (4-ounce) can sliced mushrooms, drained
- 1/2 cup dried cranberries
- 1/4 cup (1 ounce) shredded Parmesan cheese
- 1 cup mashed baked sweet potatoes or 1 (15-ounce) can sweet potatoes, drained and mashed
- 2 tablespoons sugar
- 1 large egg
- 3 tablespoons milk
- 1 (16-ounce) package Martha White Cotton Country Cornbread Mix
- Fresh rosemary sprigs (optional)
- 1. Preheat the oven to 400°.
- 2. Make the filling: Melt the butter in a 10 1/2-inch cast iron skillet over medium heat; gradually add the flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add the broth and half-and-half; cook, whisking constantly, until the mixture thickens. Stir in the pepper. Stir in the chicken, mushrooms, cranberries, and cheese. Cook, stirring occasionally, until hot, about 3 minutes. Reduce the heat to low while preparing the topping.
- 3. Make the topping: Combine the sweet potatoes, sugar, egg, and milk in a medium bowl; stir until blended. Add the cornbread mix; stir until blended. Carefully spread the topping over the chicken mixture to cover as a crust.
- 4. Bake until the cornbread is golden and the chicken mixture is bubbly, 25 to 30 minutes. Remove from the oven and let stand 5 minutes. Garnish with rosemary sprigs, if desired.
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