Cook raw chicken breast until cooked through and no pink remains. I placed my chicken the slow cooker with a cup of chicken stock on high for 3 hours to cook. Once cooked through, dice the chicken into cubes. Note: If you are using pre-cooked chicken or turkey, skip this step.
Preheat an oven to 350 degrees. Spray a 9X 13 baking pan with cooking spray and set aside.
Combine cooked meat, cubed cornbread, diced onion, cream of chicken soup, melted butter and seasonings in a large mixing bowl. Mix together until evenly combined. Add 1/4 cup of chicken stock at a time until all of the bread is moistened.
Pour the prepared mixture into the baking pan and bake in the preheat oven for about 45 minutes, or until heated through and the top of the casserole begins to brown.
Let cool for 10 minutes, garnish with fresh herbs if desired, and then serve! We like to serve ours with a big green salad!