skillet cornbread and chicken casserole

Ingredients

• 2 celery ribs, chopped
• 1/2 medium onion, chopped
• 1 tablespoon vegetable oil
• 3 cups packed crumbled cornbread
• 1 tablespoon poultry seasoning
• 3.5 cups chopped cooked chicken
• 1.25 cups low-sodium chicken broth
• 1 cup sour cream
• 1 large egg, lightly beaten
• 1, 4.5-ounce jar sliced mushrooms, drained
• 0.25 teaspoon dried crushed red pepper
• 0.25 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup shredded sharp Cheddar cheese
• Chopped fresh parsley

Preparation

Preheat oven to 350 degrees Fahrenheit.
Sauté celery and onion in hot oil in a medium skillet over medium-high heat for seven 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, chicken broth, sour cream, egg, sliced mushrooms, dried crushed red pepper and salt in a bowl. Spoon mixture evenly over top of cornbread mixture in dish.
Top evenly with remaining half of cornbread mixture, and drizzle with melted butter.
Bake, covered, at 350 degrees Fahrenheit for 30 minutes or until bubbly.
Remove from oven and top with cheese.
Bake, uncovered, 10 more minutes or until cheese is golden.
Garnish with fresh parsley, if desired.

Tips

Pick up a deli-roasted chicken if you don’t have 3.5 cups of chopped chicken on hand. It yields just enough meat for this recipe.

Serving Size

Makes six servings