Chicken and Cornbread Casserole

Modified from Southern Living

2 celery ribs, chopped

1/2 medium onion, chopped

4 oz mushrooms, sliced [they used canned, I used fresh and sautéed them with the onions...they just dumped in canned at the end.]

1 tablespoon vegetable oil

3 cups packed crumbled cornbread [I made Jiffy cornbread muffins and crumbled them...I used 10 muffins.]

1 tablespoon poultry seasoning

3 1/2 cups chopped cooked chicken

1 1/4 cups chicken broth

1 cup sour cream

1 large egg, lightly beaten

1/4 teaspoon dried crushed red pepper

1/4 teaspoon salt

2 tablespoons butter, melted

1 cup (4 ounces) shredded sharp Cheddar cheese

Sauté celery, onion and mushrooms 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 5 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.

Makes 6 servings.

To use leftover stuffing:

To use up leftover cornbread stuffing, I modified this recipe slightly. I used the stuffing in place of the cornbread and vegetables as the bottom and top layers. I put in the chicken (or turkey) over the bottom layer of stuffing. Then I poured the 5 ingredients of the sauce over that and topped with the second layer of stuffing. I put the butter on top and then baked as instructed.