Chicken & Cornbread Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Southern Living. This is a great way to use leftover chicken or turkey. I had this at a friend's house and it was a big hit! 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 teaspoon dry crushed red pepper |
1/4 teaspoon salt |
2 tablespoons butter, melted |
1 cup shredded sharp cheddar cheese |
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.
5. Top evenly with remaining half of cornbread mixture, and drizzle with butter.
6. Bake, covered, at 350° for 30 minutes or until bubbly.
7. Remove from oven, and top with cheese.
8. Bake, uncovered, 10 more minutes or until cheese is golden.
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