Prep Time
20 Mins
Cook Time
7 Mins
Bake Time
40 Mins
Yield
Makes 6 servings

Reminiscient of traditional cornbread dressing, this casserole variation includes chicken. Pick up a deli-roasted bird if you don't have 3 1/2 cups of chopped chicken on hand. It yields just enough meat for this recipe.

How to Make It

Step 1

Sauté celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.

Step 2

Combine cornbread and poultry seasoning in a large bowl.

Step 3

Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.

Step 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.

Step 5

Bake, covered, at 350° 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.