Cornbread and Chicken Casserole
If you like, you can substitute turkey, beef, or even tuna for the chicken.
2 cups shredded cooked chicken
3 cups cornbread, crumbled finely
¼ tsp salt
¼ tsp freshly-ground black pepper
1 tbsp minced garlic
½ large onion, finely diced
2 cups shredded Monterey Jack cheese, divided
2 tbsp unsalted butter
1 tsp olive oil
⅔ cup dried breadcrumbs
¼ cup unsalted melted butter
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 in the bottom of a parchment-lined high-sided roasting pan to lightly coat the bottom. 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°F oven 20 minutes.
20 minutes
Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.