Cornbread Casserole(Given To Clo Fletcher By Clara Hollingsworth)
A hearty and flavorful chicken cornbread casserole with green peppers, celery, almonds, and creamy soups, perfect for comforting family dinners or potlucks.
Ingredients
- 2 packages cornbread mix ⓘ
- 5 cups diced cooked chicken
- 1 cup diced green pepper ⓘ
- 1 cup diced celery ⓘ
- Slivered almonds ⓘ
- Salt ⓘ
- Pepper
- 1 1/4 cups onions ⓘ
- 1 medium jar pimentos ⓘ
- 1 can water chestnuts sliced ⓘ
- 2 cups mayonnaise ⓘ
- 3 eggs ⓘ
- 1 1/4 cups milk ⓘ
- 1 cup chicken broth ⓘ
- 1 can cream of chicken soup ⓘ
Instructions
- Prepare the cornbread by cooking as directed, adding chicken broth and 2 teaspoons of sage instead of liquid.
- Mix together diced cooked chicken, green pepper, celery, slivered almonds, salt, pepper, diced onions, pimentos, sliced water chestnuts, and mayonnaise.
- Crumble half of the cold cornbread into a buttered 13 x 9-inch casserole dish.
- Add the mixed diced ingredients over the crumbled cornbread.
- Crumble the remaining cornbread over the top of the casserole.
- In a separate bowl, mix eggs, milk, and chicken broth.
- Pour this egg mixture evenly over the casserole.
- Refrigerate the casserole overnight.
- Before baking, mix together the cream of chicken and cream of mushroom soups and pour over the casserole.
- Bake at 350°F (175°C) for 45 to 60 minutes until heated through and golden on top.
Tips & Substitutions
For a lighter version, consider using Greek yogurt in place of mayonnaise. You can also substitute the slivered almonds with toasted walnuts for a different texture. If you want to add more flavor, try incorporating herbs like thyme or rosemary. Make sure to taste and adjust seasoning as needed.
Serving Suggestions
This cornbread casserole is hearty enough to stand alone but pairs beautifully with a simple side salad or steamed vegetables for a well-rounded meal. You could also serve it alongside a bowl of Cold Day Potato Soup for a comforting dinner. Garnish with fresh herbs for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in an oven preheated to 350°F (175°C) for about 20-30 minutes, or until warmed through. You can also use the microwave, but the texture may not be as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Casserole(Given To Clo Fletcher By Clara Hollingsworth) contains roughly 1044 calories, with 16g protein, 103g carbohydrates, and 65g fat. It is an excellent source of vitamin C (38% of the Daily Value), iron (37% of the Daily Value), and protein (31% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2253mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the night before and refrigerate it until you’re ready to bake. Just ensure to add the cream soups just before baking to maintain the best texture.
What if I don't have chicken broth?
If you don't have chicken broth, you can use vegetable broth or even water, although the flavor might be milder. Adding a bit of extra seasoning can help enhance the taste.
Can I add other vegetables to the casserole?
Yes, feel free to incorporate other vegetables like corn, diced tomatoes, or spinach for added nutrition and flavor. Just make sure to adjust the moisture content accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).