# Components:
→ Chicken Filling
01 - 2 cups cooked shredded chicken (rotisserie or poached)
02 - 1 cup frozen corn kernels, thawed
03 - 1 cup canned cream of chicken soup
04 - 120 ml sour cream
05 - 120 ml chopped yellow onion (about 1 medium onion)
06 - 120 ml chopped celery (about 2 stalks)
07 - 50 g shredded cheddar cheese
08 - 14 g unsalted butter
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Cornbread Topping
13 - 1 cup yellow cornmeal
14 - 120 ml all-purpose flour
15 - 1 tablespoon granulated sugar
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon salt
18 - 1 cup buttermilk
19 - 1 large egg
20 - 60 ml unsalted butter, melted
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Melt 1 tablespoon unsalted butter in a skillet over medium heat. Add chopped onions and celery; cook until softened, about 4 minutes.
03 - In a large mixing bowl, combine shredded chicken, sautéed onions and celery, thawed corn, cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly.
04 - Spread the chicken mixture evenly into the prepared baking dish.
05 - In a separate bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
06 - In another bowl, whisk together buttermilk, egg, and melted butter until smooth.
07 - Pour wet ingredients into dry ingredients and stir gently just until combined; avoid overmixing.
08 - Spoon the cornbread batter evenly over the chicken mixture and spread gently to cover.
09 - Bake in preheated oven for 35 to 40 minutes, until the cornbread topping is golden and fully cooked.
10 - Allow casserole to rest for 5 to 10 minutes before serving to set.
