Cookbook:Cornbread and Chicken Casserole

If you like, you can substitute turkey, beef, or even tuna for the chicken.

Ingredients

 * 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

Procedure

 * 1) 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.
 * 2) Add garlic and sauté until golden. Remove and set aside until cool.
 * 3) Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside.
 * 4) 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.
 * 5) Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375°F oven 20 minutes.
 * 6) Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.