RCI-MT.006.0104.001

Cornbread & Chicken Casserole

Name: Cornbread & Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded cooked chicken; 3 cups cornbread (crumbled finely); 1/4 tsp each salt and freshly ground black pepper; 1 unit tbs minced garlic; 1/2 large onion (finely diced); 2 cups shredded Monterrey Jack cheese (divided); 2 unit tbs unsalted butter; 1 tsp olive oil; 2/3 cup dried breadcrumbs; 1/4 cup unsalted melted butter

If you like, you can substitute turkey, beef, or even tuna for the chicken.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

shredded cooked chicken
2 cups
cornbread
crumbled finely
3 cups
each salt and freshly ground black pepper
1/4 tsp
tbs minced garlic
1 unit
onion
finely diced
1/2 large
shredded Monterrey Jack cheese
divided
2 cups
tbs unsalted butter
2 unit
olive oil
1 tsp
dried breadcrumbs
2/3 cup
unsalted melted butter
1/4 cup

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 to lightly coat the bottom of a parchment-lined high-sided roasting pan in the aforementioned pan. 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 degree F oven 20 minutes.

Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.

Cornbread & Chicken Casserole

Ingredients

Method

What Makes This Variant Distinct