Chicken & Cornbread Casserole

HannahSve's Note:

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!

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 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.

Reviews

[lolablitz]

This dish was good but kind of dry for us. I think we like a wetter, chunkier dressing.

[Chef #1023782]

This dish is easy and delicious! Thanks

[My Sweetie's Sweetheart]

I made cornbread that was too dry and didn't want to just toss it. I found this on a search and my DH said this is a make again meal. It was too easy too. Thanks for the great idea.