Chicken ’n Cheese Shortcake
12 (3-inch) squares cornbread, split in half, shortcake fashion
4 cups cooked chicken or turkey meat
4 cups shredded sharp cheese (about 1 lb.)
2 (1 lb.) cans Ocean Spray Whole Cranberry Sauce, heated
Place buttered cornbread squares (split) on baking sheet. Distribute chicken pieces over cornbread squares. Cover with shredded cheese. Broil 4 inches from heat source until cheese melts or bake ½ hour at 350°F. Stack two squares high, shortcake fashion, on serving plate and top with hot cranberry sauce. Makes 12 servings.