Cornbread and Chicken Casserole
If you like, you can substitute turkey, beef, or even tuna for the chicken.
Source and licence
"Cornbread and Chicken Casserole" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cornbread_and_Chicken_Casserole, revision 4517397), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cornbread_and_Chicken_Casserole&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517397
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups shredded cooked chicken
- 3 cups cornbread, crumbled finely
- ¼ tsp salt
- ¼ tsp freshly-ground black pepper
- 1 tbsp minced garlic
- ½ large onion, finely diced
- 2 cups shredded Monterey Jack cheese, divided
- 2 tbsp unsalted butter
- 1 tsp olive oil
- ⅔ cup dried breadcrumbs
- ¼ cup unsalted melted butter
Method
- In a large straight-sided stainless steel sauté pan set over medium-high heat, melt butter with olive oil. Add onion and cook until onion is translucent.
- Add garlic and sauté until golden. Remove and set aside until cool.
- Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside.
- Place enough cornbread in the bottom of a parchment-lined high-sided roasting pan to lightly coat the bottom. Place a layer of chicken mixture on top and repeat until all has been used up.
- Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375°F oven 20 minutes.
- Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.