Chicken & Cornbread Casserole

• 2 celery ribs, chopped
• 1/2 medium onion, chopped
• 1 tablespoon vegetable oil
• 3 cups packed crumbled cornbread
• 1 tablespoon poultry seasoning
• 3 1/2 cups chopped cooked chicken
• 1 1/4 cups low sodium chicken broth
• 1 cup sour cream
• 1 large egg, lightly beaten
• 1/4 teaspoon dry crushed red pepper
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup shredded sharp cheddar cheese

1. Saute celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.
2. Combine cornbread and poultry seasoning in a large bowl.
3. Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
4. Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in dish.
5. Top evenly with remaining half of cornbread mixture, and drizzle with butter.
6. Bake, covered, at 350u0b0 for 30 minutes or until bubbly.
7. Remove from oven, and top with cheese.
8. Bake, uncovered, 10 more minutes or until cheese is golden.

celery, onion, vegetable oil, cornbread, poultry seasoning, chicken, chicken broth, sour cream, egg, red pepper, salt, butter, cheddar cheese

Taken from www.food.com/recipe/chicken-cornbread-casserole-183743 (may not work)