Aunt Lou is all about big flavors, and they don’t get much bigger than her most famous dish: Aunt Lou’s Bake! The chicken is extra juicy from being cooked in a homemade chicken broth, both of which bring their meaty, poultry flavor to the casserole! Bites of sweet cornbread and buttery biscuits make it all so hearty and comforting, and they are perfect for soaking up all that flavor and fragrant seasonings! Aunt Lou’s Bake towers over the table with its gigantic flavors, and you’ll be loving it!
Ingredients
- 1 (4.5-pound) whole chicken, giblets removed and discarded
- 2 stalks celery, cut into 1-inch pieces, plus 2 1/2 cups, chopped, divided
- 2 carrots, cut into 1-inch pieces
- 1 onion, quartered, plus 2 1/2 cups, chopped, divided
- 1/4 cup fresh parsley leaves
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- 2 (6-ounce) packages buttermilk cornbread mix, prepared according to the package directions
- 6 frozen buttermilk biscuits, prepared according to the package directions
- 1/2 cup butter
- 1 tablespoon garlic, minced
- 1 tablespoon poultry seasoning
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme leaves
- 2 large eggs, lightly beaten
- fresh thyme sprigs, optional. to taste, for garnish
Directions
Step 1 –In a large stockpot, add the chicken, the 2 stalks of the celery, the carrots, the quartered onion, the parsley leaves, the peppercorns, the bay leaves, and the salt.
Step 2 –Add enough water to cover everything in the pot.
Step 3 –Bring the mixture to a boil over high heat.
Step 4 –Reduce the heat to low and simmer until the chicken is cooked through, about 45 minutes.
Step 5 –Transfer the pot from the heat and let it stand for 30 minutes.
Step 6 –Transfer the chicken from the broth and allow to cool until it can be handled safely.
Step 7 –Shred the meat, discarding the skin and bones.
Step 8 –Reserve 2 cups of the shredded chicken, setting the remaining chicken aside for a separate use.
Step 9 –Strain the broth through a wire mesh sieve, discarding the solids.
Step 10 –Reserve 5 cups of the broth, setting the remaining broth aside for a separate use.
Step 11 –Preheat the oven to 350 degrees F.
Step 12 –Grease a 9×13-inch baking dish.
Step 13 –In a large bowl, crumble the baked cornbread and the baked biscuits.
Step 14 –In a large skillet, melt the butter over medium heat.
Step 15 –Add the remaining 2 1/2 cups of the chopped onion, the remaining 2 1/2 cups of the chopped celery, and the garlic and cook until very tender, about 8-10 minutes.
Step 16 –Add the poultry seasoning, the sage, the thyme, the cooked vegetables, and the reserved chicken to the cornbread-biscuit pieces, stirring until well-combined.
Step 17 –Add the eggs, stirring until combined.
Step 18 –Gradually add the reserved chicken broth, stirring until the dry ingredients are moistened.
Step 19 –Spoon the mixture into the prepared dish.
Step 20 –Bake until the center is set, about 35-45 minutes.
Step 21 –Let the casserole stand for 10 minutes.
Step 22 –Serve garnished with the fresh thyme.
