Cookbook:Cornbread & Chicken Casserole

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Cookbook | Ingredients | Recipes

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

Ingredients[edit | edit source]

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

Procedure[edit | edit source]

  1. 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.
  2. Add garlic and sauté until golden. Remove and set aside until cool.
  3. Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside.
  4. 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.
  5. Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375 degree F oven 20 minutes.
  6. Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.