Chicken & Cornbread Casserole

Name: Chicken & Cornbread Casserole
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

13 ingredients

8 steps

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

Saute 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.