Recipe(tried): Virginia Plantation Casserole with Cornbread Topping

When I first started cooking the Plantation Casserole recipe in the 80's my family loved it. But, as time went on and my skills improved, in the words of Emeril, I jacked it up a notch and renamed it. Give this recipe a shot. You and your family are going to love it.

VIRGINIA PLANTATION CASSEROLE

FOR THE CASSEROLE:
2 cups cooked chicken thighs or ham (or a combination of both), cubed
1 cup frozen peas, microwaved for 1 minute
1 (17 oz) can creamed corn
2 medium/small red potatoes, baked, peeled. and 1/2-inch cubed
1/3 cup diced celery
1/4 pound sharp cheddar (or whatever you like) cheese, 1/2-inch cubed (Mix it up like I do. Cheddar, Jack, American. Whatever.)
1 cup chopped white onions (or 1 tsp onion flakes if the people you're cooking for don't like onions)
1 cup evaporated milk
1 tbsp Worcestershire sauce
heaping 1/4 tsp habanero pepper sauce
FOR THE TOPPING:
1 box Jiffy corn muffin mix
1 egg
1/3 cup whole milk

Preheat oven to 400 degrees F. Spray a 9-inch baking dish with non-stick cooking spray.

Combine the ingredients for the casserole (chicken through pepper sauce) in a large glass bowl. Pour mixture into prepared baking dish.

Bake uncovered at 400 degrees F for 15 minutes.

MEANWHILE, PREPARE THE TOPPING:
Prepare corn muffin mix as per instructions on box. Be sure to let rest for 3 or 4 minutes.

Afer the casserole has baked for 15 minutes, remove from oven. Stir topping batter and pour around edge of baking dish leaving center uncovered.

Return casserole to oven and bake uncovered for 20 minutes longer.

This recipe servers six, but you'll love it so much you'll want seconds so make it for four only and you'll make everybody happy.

Enjoy!