Name: Chicken Cornbread Casserole
Prep time: 40 min
Cook time: 40 min
Yield: 6
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Cornbread Casserole

1. 5 cups cubed cornbread -

2. 1/4 cup butter, cubed -

3. 1 large onion, chopped (about 2 cups) -

4. 4 celery ribs, chopped (about 2 cups) -

5. 3 cups shredded cooked chicken -

6. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

7. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

8. 1/2 cup reduced-sodium chicken broth -

9. 1 teaspoon poultry seasoning -

10. 1/2 teaspoon salt -

11. 1/2 teaspoon rubbed sage -

12. 1/4 teaspoon pepper -

How to cook deliciously - Chicken Cornbread Casserole

1. Stage

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.

2. Stage

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.

3. Stage

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