Tuesday, June 16, 2009

Chicken and Cornbread Casserole

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.


  1. Was this your main dish? looks tasty! I'm going to try the french toast casserole as well b/c I tried to make one the other day and it just DIDNT' work.

  2. It is the main dish. But I did split it. Don't do that. Just cook as the recipe says in a 11 X 7 pan and it will be thicker. This is a good "country" dish.