Chicken and Cornbread Casserole

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• 1 celery ribs, chopped
• ½ medium onion, chopped
• 1 tablespoon vegetable oil
• 3 cups prepared cornbread
• 1 tablespoon poultry seasoning
• 3 ½ cups cooked chicken, chopped
• 1 ¼ cups chicken broth
• 1 cup sour cream
• 1 large egg, lightly beaten
• 1 small jar sliced mushrooms, drained
• ¼ teaspoon salt
• 2 tablespoons butter, melted
• 1 cup shredded sharp Cheddar cheese

1. Preheat oven to 350 degrees. Saute celery and onion in hot oil in a medium skillet over medium high heat until vegetables are tender; set aside.
2. Combine cornbread and poultry seasoning in a large bowl.
3. Layer half of cornbread on bottom of a lightly greased large casserole dish.
4. Combine onion mixture, chicken and next five ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in dish. Top evenly with remaining half of cornbread mixture, and drizzle with melted butter.
5. Bake, covered for 30 minutes or until bubbly. 
6. Remove from oven and top with cheese. Bake uncovered for 10 more minutes or until cheese is melted.