Recipes Buttermilk Chicken Casserole (Entree)

Number of Servings
    • 1 cup yellow corn meal
    • 1/3 cup all purpose flour
    • 1-1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 tablespoon vegetable oil
    • 3/4 cup buttermilk
    • 1 egg
    • Chicken Filling (Lightened)
    • 2 tablespoons reduced fat margarine
    • 1/4 cup chopped yellow onion
    • 1/2 cup thinly sliced celery
    • 1 can Cream of Chicken Soup, Healthy Request
    • 1-3/4 cups chicken broth
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2-1/2 cups cooked chicken breast (cut into bite size pieces

In a medium saucepan on medium high heat, cook margarine, saute onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup has dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes and remove from heat. Place chicken mixture in a 2-1/2 quart casserole dish. Spoon cornbread crumb topping on top of chicken mixture. Do not stir topping in chicken filling. Place baking dish in preheated oven at 350 degrees for 30-35 minutes. The crumbs will turn a golden yellow. Note: 1 cup diced cooked chicken breast is about 1 pound of raw boneless, skinless chicken breast.

Nutrition Information

290 Calories; 9g Fat (29.5% calories from fat); 24g Protein; 26g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 1132mg Sodium.