There are so many ways you can make this so much easier than it already is. If you have most of the ingredients, then you will find how you can double the easy factor of this recipe. This is a perfect family food because everyone loves a good casserole recipe. If you want them to just enjoy eating, then you should make this for them. You can adjust the recipe based on how you prefer it; so that you can enjoy this recipe on its fullest.
Check out what our friends from My Recipes have to say about this casserole dish:
“This is such a great comfort food casserole and super easy for me to put together since I already had the leftover corn muffins and chicken. I omitted the canned mushrooms though because I was not in the mood for them and I added some fresh green onions. Other than that, I followed the recipe exactly. It was a little dry but I liked it like that. The bottom layer gets nice and moist, while the top gets a little crispy. I am going to share this with my grandma to have for her weekly dinner get togethers with friends. I think she will love it.”
That’s the good thing about casseroles- you can easily omit or add ingredients based on what you like. The casserole’s taste won’t fail just because you personalize it for you and your family. Don’t let them miss this amazing recipe- please go ahead and make this for them now.
- 2 celery ribs, chopped
- 1/2 medium onion, chopped
- 1 tablespoon Wesson vegetable oil
- 3 cups packed Martha White crumbled cornbread
- 1 tablespoon McCormick poultry seasoning
- 3 1/2 cups chopped cooked chicken
- 1 1/4 cups College Inn low-sodium chicken broth
- 1 cup Daisy sour cream
- 1 large Eggland’s egg, lightly beaten
- 1 (4.5-ounce) jar green Giant sliced mushrooms, drained
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon Morton salt
- 2 tablespoons Land O Lakes butter, melted
- 1 cup (4 ounces) shredded Sargento sharp Cheddar cheese
- Garnish: chopped fresh parsley
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 11- x 7-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° 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.
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Quick Tip: If you want a saucier recipe, you can add a can of cream of chicken soup.
Thanks again to My Recipes for this amazing recipe.