Chicken and Corn Bread

Yield: 10-12 servings.

2 celery ribs, chopped
1 large onion, chopped
1/4 cup butter, cubed
2 eggs
2 cups buttermilk
1 can (10-1/2 ounces) condensed chicken broth, undiluted
2 packages (8-3/4 ounces each) corn bread/muffin mix
1 can (8-3/4 ounces) cream-style corn
2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups seasoned stuffing croutons
3 cans (5 ounces each) white chicken, drained
1 medium potato, peeled and diced

  1. In a small saucepan, saute celery and onion in butter until tender; set aside.
  2. In a bowl, beat the eggs, buttermilk and broth. Stir in the muffin mixes, corn, poultry seasoning, salt and pepper; mix well.
  3. Add croutons, chicken, potato and celery mixture.
  4. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake,
  5. uncovered, at 375F for 30-35 minutes or until golden brown.

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