1. Preheat and Prep: Start by preheating your oven to 375°F (190°C). Melt butter in a skillet over medium-high heat.
2. Sauté Vegetables: Sauté onions and celery until they become soft and translucent, which releases their flavors into the butter.
3. Combine Ingredients: In a large bowl, combine the sautéed vegetable mix with the shredded chicken, cornbread, sage, poultry seasoning, cream of onion soup, and chicken broth. Stir the mixture well to ensure even distribution of flavors.
4. Bake: Transfer the mixture into a greased 9×13 inch baking dish, spreading evenly. Bake for 45 minutes or until the top is golden and the casserole has set.
5. Make the Gravy: While the casserole bakes, prepare the gravy. Melt butter in a skillet, then whisk in flour until it’s browned slightly. Gradually whisk in chicken broth, seasoning with salt and pepper. Simmer until the mixture thickens. Finally, stir in heavy cream and simmer for an additional 5-10 minutes.
6. Serve: Pour the creamy gravy over the baked casserole. Garnish with parsley or green onions for a touch of color and freshness.

Tips for the Perfect Casserole

• Shredded Chicken: For best results, use chicken that’s been cooked and shredded at home. It’s more flavorful and tender than store-bought versions.
• Cornbread Choice: Opt for homemade or store-bought cornbread that’s a day old as it absorbs the flavors better. If unavailable, cubed dried bread is a great alternative.
• Seasoning: Adjust the poultry seasoning and sage according to your taste. Starting with the recommended measurements, taste the mixture before baking and add more if desired.
• Gravy Consistency: If your gravy seems too thick, you can thin it with a bit more chicken broth. If it’s too thin, allow it to simmer a bit longer or add a touch more flour whisked in water.

Conclusion