Cornbread and Chicken Casserole

Ingredients

• 2 cups chicken
• 3 cups cornbread, crumbled finely
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp garlic
• ½ large onion
• 2 cups monterey jack cheese
• 2 tbsp unsalted butter
• 1 tsp olive oil
• ⅔ cup breadcrumbs
• ¼ cup unsalted melted butter

Steps

1. In a large straight-sided stainless steel sauté pan set over medium-high heat, melt the butter with olive oil.
2. Add the onion.
3. Cook until the onion is translucent.
4. Add the garlic.
5. Sauté until golden.
6. Remove.
7. Set aside until cool.
8. Combine the chicken with the onion mixture along with the salt, pepper, and 1 cup cheese.
9. Set aside.
10. Place enough cornbread in the bottom of a parchment-lined high-sided roasting pan to lightly coat the bottom.
11. Place a layer of chicken mixture on top.
12. Repeat until all has been used up.
13. Combine the remaining ingredients.
14. Sprinkle over the top layer.
15. Cover with foil.
16. Place in the center of a 375°F oven 20 minutes.
17. Remove the foil.
18. Bake for 15 more minutes or until browned and bubbly on top.
19. Serve warm.