Chicken & Cornbread Casserole

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!

• Ready In: 1 hr
• Serves: 6

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.