Reminiscient of traditional cornbread dressing, this casserole variation includes chicken.
Pick up a deli-roasted bird if you don’t have 3 1/2 cups of chopped chicken on hand.
It yields just enough meat for this recipe.
Combine cornbread and poultry seasoning in a large bowl.
Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
Combine onion mixture, chicken, and next 6 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, 10 more minutes or until cheese is golden.
Garnish, if desired.
