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

1. Preheat oven to 375. Spray a 2 1/2-qt. baking dish with cooking spray.

2. In a large bowl, combine cornbread and chicken. Set aside.

3. 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.

4. Bake, uncovered, for 25 minutes. Uncover, and bake until set and heated through, about 15 minutes. Garnish with thyme.

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