|1. Preheat the oven to 350°F. Melt the butter in a large skillet over medium heat, then Cook onion and celery for 5 minutes, or until tender.|
2. Stir in chicken broth, corn, chilies, parsley, sage, oregano, cayenne and then mix well. Add cornbread crumbs and nuts, then toss to moisten evenly.
3. Spoon into a 3-quart baking dish, cover and bake for 30 minutes or until heated through.
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