From the Chef’s Corner
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.