Copycat Chicken Casserole From Cracker Barrel Recipes

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.

Steps:

• Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
• Pour into greased 8" x 8" baking pan and bake at 375°F for 20 - 25 minutes until done. Remove from oven and let cool completely.
• When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
• In sauce pan on medium low heat place butter and saute onions and celery 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 mixture reaches a low simmer. Cook for 5 minutes,
• Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).
• Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.

Steps:

• Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
• Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.