CHICKEN & CORNBREAD CASSEROLE

CHICKEN & CORNBREAD CASSEROLE 3 cups cornbread, crumbled 1/2 teaspoon seasoned salt 1/2 teaspoon dried sage 1/2 cup unsalted butter, melted 1 1/2 cups chicken stock 1 cup sour cream 1/2 cup mayonnaise 2 chicken breasts, cooked and diced 1/2 teaspoon onion powder 1/4 teaspoon dried red pepper flakes Salt to taste 1 1/2 cups shredded cheddar cheese Preheat oven to 325 degrees F. In a large bowl, combine cornbread, seasoned salt, and sage. Pour in melted butter and chicken stock. Gently stir to moisten cornbread. In a medium bowl, combine sour cream, and mayonnaise. Add chicken, onion powder, and red pepper flakes. Coat the bottom of a 9" x 11" baking dish with half the cornbread mixture. Gently press the crumbs into the dish. Don't pack them in, just a little smoosh. Top crumbs with all of the chicken mixture. Spread chicken evenly over cornbread. Top chicken with remaining cornbread, spread evenly, and don't press the crumbs...just leave them as is. Bake for 15 minutes. Top casserole with cheese. Bake for 15 to 20 minutes more. Remove from oven, and serve warm. NOTES For the cornbread I used 1 small pack of Marie Callendar's cornbread mix and baked it a 9" x 9" dish. It's a little on the sweeter side for cornbread and tasted fabulous!