Christmas Cornbread Casserole

Ingredients

• 5 tbsp Olive oil
• 4 piece(s) Green onions
• 1 cup Celery stalk
• 1 piece(s) Carrot
• 360 ml Low-sodium chicken broth
• 1 tsp Dried sage
• 1/2 tsp Dried rosemary
• 1/2 tsp Dried thyme
• 1/4 tsp Ground black pepper
• 960 g Crumbled cornbread
• 120 g Egg substitute (egg whites)
• 30 oz Chopped toasted pecans
• 60 g Dried cranberries
• 120 g Diced roasted chicken breast

Instructions

1. Preheat the oven to a moderate temperature, and lightly spray an eight-inch square baking pan with vegetable oil spray
2. Heat olive oil over medium heat, add scallions, celery, and carrots, and sauté until softened
3. Add low-sodium chicken broth, sage, rosemary, thyme, and ground black pepper; bring to a boil, then reduce to a simmer
4. Place crumbled cornbread in a large bowl, pour in all of the vegetable-broth mixture, add egg-white substitute, chopped toasted pecans, dried cranberries, and diced roasted chicken breast, and gently toss to combine
5. Spread evenly in the baking pan and bake until cooked through and golden on top
6. Remove, let cool slightly, and serve

Storage and Meal Prep Tips