Chicken Cornbread Casserole

12 ingredients
3 steps

Ingredients

  • 5 cups cubed cornbread
  • 1/4 cup butter, cubed
  • 1 large onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 cups shredded cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper

Directions

  1. 1
    Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
  2. 2
    In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings.
  3. 3
    Cook, covered, on low 3-4 hours or until heated through.

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