Chicken & Cornbread Casserole

Name: Chicken & Cornbread Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
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

(4)

Recipe by HannahSve

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!

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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Sauté celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.
Combine cornbread and poultry seasoning in a large bowl.
Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
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.
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.

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