Good Bread Good Meat Good God Let's Eat : Amish Chicken Cornbread Bake

Tuesday, October 15, 2013

FILLING
1/2	cup butter
1/3	cup Martha White® All-Purpose Flour
1	cup reduced sodium chicken broth
1	cup half and half
1/2	teaspoon pepper
2	cups cooked, chopped chicken breasts
1 (4 oz.)	can sliced mushrooms, drained
1/2	cup dried cranberries
1/4	cup shredded Parmesan cheese

TOPPING
1	cup baked, mashed sweet potatoes*
2	tablespoons sugar
1	large egg
3	tablespoons milk
1 (6 oz.)	package Martha White® Cotton Country® Buttermilk Cornbread Mix

1.	HEAT oven to 400º F. Melt butter in a 10 1/2-inch cast iron skillet over medium heat; gradually add flour, stirring until smooth. Cook, stirring, one minute. Gradually add chicken broth and heavy cream; cook over medium heat, stirring constantly, until mixture thickens. Stir in pepper.
2.	STIR in chicken, mushrooms, cranberries and cheese. Cook, stirring occasionally, until hot, about 3 minutes. Reduce heat to low while preparing topping.
3.	COMBINE sweet potatoes, sugar, egg and milk in medium bowl, stir until smooth. Add cornbread mix; stir until blended. Carefully spread cornbread mixture over chicken mixture to cover as a crust.
4.	BAKE 20 to 25 minutes or until cornbread is golden and chicken mixture is bubbly. Remove from oven, let stand 5 minutes. To serve, cut crust, place on plate and ladle chicken mixture over top.
TIP	*1 (15 oz.) can sweet potatoes, drained and mashed, may be substituted for baked sweet potatoes