United States / Main
Cornbread and Chicken Casserole
If you like, you can substitute turkey, beef, or even tuna for the chicken.
Ingredients
- chicken, cooked and shredded2 cup
- cornbread, finely crumbled3 cup
- salt1/4 tsp
- black pepper, freshly ground1/4 tsp
- garlic, minced1 tbsp
- onion, finely diced1/2
- monterey jack cheese, shredded; divided2 cup
- unsalted butter2 tbsp
- olive oil1 tsp
- breadcrumbs, dried2/3 cup
- unsalted butter, melted1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
