Chicken-and-Cornbread Casserole

Ingredients

• 2 tablespoons butter melted
• 2 rib celery stalks chopped
• 3.5 cups roasted chicken cooked chopped
• 3 cups cornbread packed crumbled
• 1 large eggs lightly beaten
• 1.3 cups chicken broth low-sodium
• 4.5 ounce mushrooms drained sliced
• 0.5 medium onion chopped
• 6 servings parsley fresh chopped
• 1 tablespoon poultry seasoning 
• 0.3 teaspoon pepper dried red crushed
• 0.3 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded
• 1 cup cream sour
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Saut celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.
2. Combine cornbread and poultry seasoning in a large bowl.
3. Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
4. 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.
5. Bake, covered, at 350 for 30 minutes or until bubbly.
6. Remove from oven, and top with cheese.
7. Bake, uncovered, 10 more minutes or until cheese is golden.
8. Garnish, if desired.