Chicken-and-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 (4.5-ounce) jar sliced mushrooms, drained
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• Garnish: chopped fresh parsley

Preparation

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. Top evenly with remaining half of cornbread mixture, and drizzle with butter.
5. 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. Garnish, if desired.