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.

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 teaspoon dry crushed red pepper
1/4 teaspoon salt
2 tablespoons butter, melted
1 cup shredded sharp cheddar cheese


Directions
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.


3 comments:

  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.

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  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.

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