Ingredients

Method

1. 1

   Preheat your oven. Grease a cast-iron skillet with butter.

2. 2

   In a large bowl, combine the all-purpose flour, cornmeal, baking powder, and sugar. Mix the dry ingredients together.

3. 3

   Add the buttermilk, egg, and melted butter to the dry ingredients. Mix until you have a smooth cornbread batter.

4. 4

   Pour the cornbread batter into the greased cast-iron skillet and spread it out evenly.

5. 5

   Bake the cornbread according to your preferred cornbread recipe's time and temperature, until golden brown and cooked through.

6. 6

   While the cornbread bakes, finely chop the celery, green bell pepper, and white onion.

7. 7

   Pour the chicken broth into a separate pan and bring to a simmer. Add the chopped celery, bell pepper, and onion. Sauté until the vegetables are tender.

8. 8

   Once the cornbread is baked, remove it from the oven and crumble it into a large mixing bowl.

9. 9

   In a separate bowl, combine the cream of mushroom, cream of chicken, and cream of celery soups. Mix until well combined.

10. 10

    To the bowl with the crumbled cornbread, add the sautéed vegetables (with the broth), the stuffing mix croutons, and the shredded chicken.

11. 11

    Pour the mixed cream soups over the cornbread mixture. Add the softened butter, ground sage, poultry seasoning, onion powder, garlic powder, and Mojo Delicious seasoning. Pour in more chicken broth.

12. 12

    Mix all the ingredients thoroughly until everything is well incorporated.

13. 13

    Transfer the dressing mixture into a greased baking dish and spread it evenly.

14. 14

    Bake until the top is golden brown and the casserole is heated through (typically 30-40 minutes at 375°F or 190°C).

15. 15

    Once baked, remove from the oven. Serve a portion onto a plate.

16. 16

    Top with warm chicken gravy before serving.