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Chicken-and-Cornbread Casserole

Reminiscient of traditional cornbread dressing, this casserole variation includes chicken. Pick up a deli-roasted bird if you don't have 3 1/2 cups of chopped chicken on hand. It yields just enough meat for this recipe.

Southern Living MARCH 2006

  • Yield: Makes 6 servings
  • Cook time: 7 Minutes
  • Prep time: 20 Minutes
  • Bake: 40 Minutes

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

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. Garnish, if desired.

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