Name: Chicken Cornbread Casserole
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 6 servings
Ingredients: 5 cups cubed cornbread; 1/4 cup butter, cubed; 1 large onion, chopped (about 2 cups); 4 celery ribs, chopped (about 2 cups); 3 cups shredded cooked chicken; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1/2 cup reduced-sodium chicken broth; 1 teaspoon poultry seasoning; 1/2 teaspoon salt; 1/2 teaspoon rubbed sage; 1/4 teaspoon pepper

Why not use your leftovers to create a delicious chicken cornbread casserole? The crispy topping and creamy center will make for a comforting and nostalgic dinner.

Ingredients

5 cups cubed cornbread

1/4 cup butter, cubed

1 large onion, chopped (about 2 cups)

4 celery ribs, chopped (about 2 cups)

3 cups shredded cooked chicken

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup reduced-sodium chicken broth

1 teaspoon poultry seasoning

1/2 teaspoon salt

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

Instructions

1 Toast the cornbread

2 Preheat the oven to 350°F. Place the cornbread cubes on an ungreased 15x10x1-inch baking tray. Bake the cornbread for 20 to 25 minutes or until toasted. Let the cornbread cool on the baking pan.

3 Assemble the casserole

4 In a large skillet, heat the butter over medium-high heat. Once the butter has melted, saute the onion and celery for six to eight minutes, stirring constantly, until tender. Transfer the cooked onions and celery to a greased, preheated 4-quart slow cooker. Add in the cornbread, shredded chicken, soups, broth and seasonings, stirring everything until it’s combined.

5 Cook the casserole, covered, on low for three to four hours or until heated through.