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2010-01-07 digital edition

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2010-01-07 / Community News

From the Chef’s Corner

Chicken and CornbreadCasserole
by Chef Deedle
Pick up a deli-roasted chicken if you don’t have time to boil a fresh chicken. It yields just enough meat for this recipe.
2 celery ribs, washed and chopped
½ medium onion, chopped
1 Tbsp Olive Oil or Vegetable Oil
3 cups packed crumbled cornbread
1 Tbsp poultry seasoning
3-1/2 cups chopped cooked chicken
1-1/2 cans chicken broth
1 cup sour cream
1 large egg, slightly beaten
1 (4.5 oz) jar sliced mushrooms, drained or 8 fresh mushrooms,
sliced
¼ tsp. dried crushed red pepper
Salt and Pepper to taste
1-1/2 cups (4 oz.) shredded sharp cheddar cheese

Sauté celery and onion in hot oil in a medium skillet over medium-high heat for seven 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 11x7-inch baking dish.

Combine onion mixture, chicken and next six 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, for 10 more minutes or until cheese is golden.

Garnish with fresh chives or green onions, chopped.

Excellent for a cold winter’s night.

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