Recipe: Chicken & Cornbread Casserole.

Last week my mom passed a new recipe along to me. I modified it a bit, and liked it a lot--it makes for a quick, fairly painless, homemade supper.

2 ribs celery, chopped
1/2 medium onion, chopped
4 cps packed crumbled cornbread (Two boxes of Jiffy corn muffin mix is perfect; the original recipe called for 2 cups of cornbread and 1 tbsp of poultry seasoning, but I wanted more. I firmly believe that everyone should eat more cornbread.)
2 tbsp poultry seasoning
4 cps chopped cooked chicken (I used a couple of roasted chickens purchased from a grocery store and saved the extra in the freezer for jambalaya.)
1-1/2 cups low-sodium chicken broth (Homemade broth always tastes better--but store-bought is way easier.)
1 cp low-fat sour cream
1 lg egg, lightly beaten
1 jar sliced mushrooms, drained
1/4 tsp crushed red pepper
1/4 tsp salt
2 tbsp butter, melted
1 cp sharp cheddar cheese, shredded

Sauté celery and onion in hot oil in a medium skillet for 7 minutes, until tender. Combine cornbread and poultry seasoning in a large bowl. Layer half of the cornbread mixture on the bottom of a greased baking dish or a cast iron Dutch oven. Combine the onion and celery mixture and the next 6 ingredients (chicken, broth, sour cream, egg, mushrooms, red pepper, and salt) in a bowl and mix together. Layer over the cornbread. Top with remaining cornbread mixture and drizzle with butter.
Cover and bake at 350° for 30 minutes, until bubbly. Top with cheese and bake uncovered for 10 minutes.