Chicken-And-Cornbread Casserole

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Southern Living


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2 celery ribs, chopped

1/2 medium onion, chopped

1 tablespoon vegetable oil

3 cups packed crumbled cornbread

1 tablespoon poultry seasoning

3 1/2 cups chopped cooked chicken

1 1/4 cups low-sodium chicken broth

1 cup sour cream

1 large egg, lightly beaten

1 (4.5-ounce) jar sliced mushrooms, drained

1/4 teaspoon dried crushed red pepper

1/4 teaspoon salt

2 tablespoons butter, melted

1 cup (4 ounces) shredded sharp Cheddar cheese

Garnish: chopped fresh parsley

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