"Hunger is the best sauce in the world."--Cervantes

Chicken Cornbread Casserole Recipe

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This recipe for Chicken Cornbread Casserole, by , is from Someone's in the Kitchen with Terri, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri Roush
Added: Monday, April 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 celery ribs, chopped
1/2 meduim onion, chopped
1 tbsp vegetable oil
3 cups packed crumbled cornbread
1 tbsp 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-oz) jar sliced mushrooms, drained
1/4 tsp dried crushed red pepper
1/4 tsp salt
2 tbsp butter, melted
1 cup (4-oz) shredded sharp Cheddar cheese

Directions:
Directions:
Saute celery and onion in hot oil in a meduim skilet over medium-high heat 7 minutes or until vegetables are tender; set aside. Combine cornbread and poulty seasoning in a large bowl. Layer half of cornbread mixture on bottom of a lightly greased 11X7 inch baking dish. Combine oinion mixture, chicken, and next 6 ingredients in a bowl. Spoon 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 for 10 more minutes, or until cheese is golden.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Pick up a deli-roasted chicken if you don't have 3 1/2 cups chopped chicken on hand. It has just enough meat for this recipe.

 

 

 

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