Amish Chicken Cornbread Bake

Prep Time: 20 min
Serving size: 6 servings

Ingredients:

Filling
1/2 cup butter
1/3 cup Martha White® All-Purpose Flour
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon pepper
2 cups chopped cooked chicken breasts
1 (4 oz.) can sliced mushrooms, drained
1/2 cup dried cranberries
1/3 cup shredded parmesan cheese

Topping
1 cup baked mashed sweet potatoes
2 tablespoons sugar
1 egg
3 tablespoons milk
1 package Martha White® Cotton Country™ Cornbread Mix

Preparation Directions:

1. Preheat the oven to 400º F. In a 10-½-inch Lodge Cast iron skillet over medium heat melt butter, gradually add flour, stirring until smooth. Cook stirring one minute. Gradually add chicken broth and heavy cream; cook over medium heat, stirring constantly, until mixture thickens. Stir in pepper.

2. Stir in chicken, mushrooms, cranberries and cheese. Cook stirring occasionally until hot, about 3 minutes. Reduce heat to low while preparing topping.

3. In a medium bowl, combine sweet potatoes, sugar, egg and milk, stir until smooth. Add cornbread mix; stir until blended. Carefully spread cornbread mixture over chicken mixture to cover as a crust. Bake at 400º F. for 20 to 25 minutes or until cornbread is golden and chicken mixture is bubbly. Remove from oven, let stand 5 minutes. To serve cut crust, place on plate and ladle chicken mixture over top.

TIP 1 (15 oz.) can sweet potatoes, drained and mashed, may be substituted for baked sweet potatoes

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