This isn't a great photo. My friend Julie was at my house and I split this in half to share with her. Next time I would just double the recipe instead of splitting this one. It is a small casserole anyway and wasn't as thick as it should have been once I split it. Anyway it was still tasty. I got this out of Southern Living a couple of years ago and have been making it since.
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
1Sauté celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.
2Combine cornbread and poultry seasoning in a large bowl.
3Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
4Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in dish.
5Top evenly with remaining half of cornbread mixture, and drizzle with butter.
6Bake, covered, at 350° for 30 minutes or until bubbly.
7Remove from oven, and top with cheese.
8Bake, uncovered, 10 more minutes or until cheese is golden.