Categories: Meals
Ingredients
- 6 cups cubed cornbread
- 3 cups shredded cooked chicken
- 2 tbsp. unsalted butter
- 1 1/2 cups frozen vegetable seasoning blend
- 1/4 cup thinly sliced leeks
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 1 tsp poultry seasoning
- 1 tsp salt
- 1 tsp chopped fresh thyme
- 1/2 tsp black pepper
- 2 large eggs, lightly beaten
- 1 lb. fresh asparagus, blanched and cut into 2-inch pieces
- Garnish: fresh thyme
Directions
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Preheat oven to 375. Spray a 2 1/2-qt. baking dish with cooking spray.
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In a large bowl, combine cornbread and chicken. Set aside.
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In a large deep skillet, melt butter over medium-high heat. Add seasoning blend and leek; cook, stirring occasionally, until most of the liquid is evaporated and vegetables are lightly browned, about 5 minutes. Sprinkle with flour; whisk in broth, poultry seasoning, salt, thyme and pepper. Bring to a boil, whisking frequently. Reduce heat to medium-low; simmer until thickened, whisking frequently, about 2 minutes. Remove from heat; let cool for 10 minutes. Add eggs, asparagus, and broth mixture to chicken mixture; stir gently to combine. Spoon mixture into prepared dish.
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Bake, uncovered, for 25 minutes. Uncover, and bake until set and heated through, about 15 minutes. Garnish with thyme.