A delicious chicken and "cornbread" dressing casserole inspired by my favorite tea room.
Preheat oven at 425 degrees.
Grease a cast iron skillet and set in oven to heat.
Add eggs and half and half and stir until well blended.
Add melted butter and stir together until well blended.
Carefully get cast iron skillet out of oven using hand protection and pour mixture into cast iron skillet.
Bake for 20-25 minutes. The "cornbread" should be brown and pull from the sides of the skillet.
Let cool.
Crumble "cornbread" into a large bowl.
Preheat oven at 350 degrees.
Spray nonstick spray on a 9 x 11.5 glass baking dish.
Saute onions and celery in butter.
Add all ingredients to "cornbread" in bowl and mix together well.
Pour mixture into the baking dish and smooth out evenly.
Bake for 50 minutes (of total60 minute bake time.)
With about 10 minutes left baking the dressing, spread the can of Cream of Mushroom Soup over the top and then top with the cheese. Return to the oven to finish baking. (Total baking time should be 60 minutes from start to finish.)
Allow to cool slightly and serve!