Nadine King’s Chicken Cornbread Casserole
Boil 1 chicken with about ¼ cup onion and one bay leaf. Reserve 1 cup broth.
Saute 1 chopped onion in ½ cube butter. Add:
1 can cream of chicken soup
1 can cream of celery soup
1 small can chopped green chilies
1 c. chicken broth.
Bake 1 box Jiffy cornbread. Mix according to directions on box. Pour into 9” x 13” pan. Will be very thin so watch carefully. Bake until done but not brown.
Place chicken (removed from the bone) on top of the cornbread. Pour soup mixture on top of chicken. Top with grated cheddar cheese. Bake at 350 degrees until bubbly.
submitted by Lois Higgins