Chicken Maranda
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A american take on chicken maranda, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 large chicken, cooked, skinned and deboned
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 small can Pet milk (same amount of regular milk may be used)
- 1 Tbsp. sage
- 1 pkg. cornbread mix
- 1 c. chicken broth
Method
Put chicken in large casserole dish.
Spread chicken soup, celery soup and milk over chicken.
Mix all these well with chicken.
Mix remaining ingredients and add last for topping. (Can use cornmeal and egg with sage and chicken broth instead of packaged mixes.
Add cornbread last.) Bake at 450° for 20 minutes or until bread is golden brown.
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