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Chicken and Cornbread Casserole Recipe

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This recipe for Chicken and Cornbread Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Holloway
Added: Friday, November 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 celery ribs chopped
1/2 medium onion, chopped
1 T vegetable oil
3 c. packed crumbled cornbread
1 T poultry seasoning
3 1/2 c. chopped cooked chicken
1 1/4 c. low-sodium chicken broth
1 c. 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 T butter, melted
1 c. (4 oz) shredded sharp Cheddar cheese
Garnish: chopped fresh parsley

Directions:
Directions:
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 11x7 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 degree 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Have served this casserole many times and had many happy people.

 

 

 

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