Chicken-and-Cornbread Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 1 |
|
Reminiscient of traditional cornbread dressing, this casserole variation includes chicken. Pick up a deli-roasted bird if you don't have 3 1/2 cups of chopped chicken on hand. It yields just enough meat for this recipe. Ingredients:
2 celery ribs, chopped |
1/2 medium onion, chopped |
1 tablespoon vegetable oil |
3 cups packed crumbled cornbread |
1 tablespoon poultry seasoning |
3 1/2 cups chopped cooked chicken |
1 1/4 cups low-sodium chicken broth |
1 cup sour cream |
1 large egg, lightly beaten |
1 (4.5-ounce) jar sliced mushrooms, drained |
1/4 teaspoon dried crushed red pepper |
1/4 teaspoon salt |
2 tablespoons butter, melted |
1 cup (4 ounces) shredded sharp cheddar cheese |
garnish: chopped fresh parsley |
Directions:
1. Sauté celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.
2. Combine cornbread and poultry seasoning in a large bowl.
3. Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
4. Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in dish. Top evenly with remaining half of cornbread mixture, and drizzle with butter.
5. Bake, covered, at 350° for 30 minutes or until bubbly. Remove from oven, and top with cheese. Bake, uncovered, 10 more minutes or until cheese is golden. Garnish, if desired.
|
|