Cornbread and Chicken Casserole
This cornbread and chicken casserole turns leftover cooked chicken and day-old cornbread into a layered, cheesy bake with a crisp top. Crumbled cornbread stands in for the usual noodles or rice, soaking up the savory onion and garlic base while keeping some of its sweet corn flavor. Monterey Jack melts smoothly through the filling, and a buttered breadcrumb crown browns under the foil-free final bake. Turkey, beef or tuna also work.
Instructions
Set a large straight-sided sauté pan over medium-high heat and melt the 2 tablespoons of butter with the olive oil. Add the diced onion and cook until it turns translucent.
Stir in the garlic and sauté until it turns golden. Take the pan off the heat, move the mixture to a bowl and let it cool.
Mix the shredded chicken with the cooled onion and garlic, the salt, the pepper and 1 cup of the cheese. Set this filling aside.
Line a high-sided roasting pan with parchment. Scatter in enough crumbled cornbread to coat the bottom lightly, then spread a layer of the chicken mixture over it. Keep alternating cornbread and chicken until both are used up.
Combine the remaining cup of cheese, the dried breadcrumbs and the melted butter, and sprinkle this over the top layer. Cover the pan with foil and bake in the center of a 375°F oven for 20 minutes.
Uncover the pan and bake 15 minutes more, until the top is browned and bubbling. Serve warm.
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