Amish Chicken Cornbread Bake

Amish Chicken Cornbread Bake: "Amish Chicken Cornbread Bake
Wednesday, May 04, 2005
Huntsville Times
1/2 cup butter
1/3 cup all purpose flour
1 cup chicken broth

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1 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped cooked chicken breast meat
1 (4-ounce) can sliced mushrooms drained
1/ cup dried cranberries
1/3 cup shredded Parmesan cheese
1 cup well mashed baked sweet potatoes
2 tablespoons sugar
1 egg
3 tablespoons milk
1 (6.5-ounce) package Martha White Premium Cornbread Creations Extra Rich Buttermilk Mix
Preheat the oven to 400 degrees. In a 101/2-inch Lodge Cast iron skillet over medium heat, melt butter, gradually add flour, stirring until smooth. Cook, stirring 1 minute. Gradually add chicken broth, heavy cream, salt and pepper; cook over medium heat, stirring constantly until mixture thickens. Stir in chicken, mushrooms, dried cranberries and Parmesan cheese. Heat through. Remove from heat and set aside while you prepare the cornbread.
In a medium-size mixing bowl, combine mashed sweet potatoes, sugar, egg and milk; beat until well-combined and smooth. Add Martha White cornbread mix and stir gently until mix is moistened and all is combined. Carefully spread cornbread mixture over chicken mixture to cover as a crust.
Bake in oven for 20 to 25 minutes until cornbread is golden and chicken mixture is bubbly. Remove from oven let stand 5 minutes to serve cut and serve. Enjoy! Serves 6-8. "