Post by Loupy on Mar 29, 2016 16:19:30 GMT -7
CHICKEN & CORNBREAD COWBOY CASSEROLE
Author: Blair @ www.theseasonedmom.com/
Satisfy your hungry family’s appetites and warm their souls with this Chicken & Cornbread Cowboy Casserole! Full of down-home ingredients, it’s an easy one-dish dinner that’s perfect for potlucks, freezer meals, and weeknight suppers!
You can put together this chicken casserole in advance (on the weekend, in the morning, during afternoon naps…whenever it suits your schedule) and either keep it in the refrigerator until you’re ready to bake it, or wrap it and pop it in the freezer. Really, is there anything better than a freezer meal waiting for you on a crazy busy day when you just don’t have the time or energy to cook? I think not.
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4-6
INGREDIENTS
4 cups crumbled cornbread (I used about ¾ of the cornbread that was baked in an 8-inch square pan)
¼ cup diced green bell pepper
½ cup diced onion
¼ cup diced celery
½ cup shredded cheddar cheese
2 cups cooked, diced chicken (I used about half of the meat from a store-bought rotisserie chicken)
1 (10 ounce) can cream of chicken soup
1 cup chicken broth
INSTRUCTIONS
Preheat oven to 350 degrees F.
Spray a 2-quart baking dish with cooking spray and set aside.
In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese.
Place half of the cornbread mixture in the prepared baking dish.
Spread chicken in an even layer over the cornbread mixture.
Whisk together soup and broth until completely combined.
Pour soup mixture over the chicken.
Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.
Bake, uncovered, for about 30-40 minutes, or until hot, bubbly, and golden brown on top.
Author: Blair @ www.theseasonedmom.com/
Satisfy your hungry family’s appetites and warm their souls with this Chicken & Cornbread Cowboy Casserole! Full of down-home ingredients, it’s an easy one-dish dinner that’s perfect for potlucks, freezer meals, and weeknight suppers!
You can put together this chicken casserole in advance (on the weekend, in the morning, during afternoon naps…whenever it suits your schedule) and either keep it in the refrigerator until you’re ready to bake it, or wrap it and pop it in the freezer. Really, is there anything better than a freezer meal waiting for you on a crazy busy day when you just don’t have the time or energy to cook? I think not.
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4-6
INGREDIENTS
4 cups crumbled cornbread (I used about ¾ of the cornbread that was baked in an 8-inch square pan)
¼ cup diced green bell pepper
½ cup diced onion
¼ cup diced celery
½ cup shredded cheddar cheese
2 cups cooked, diced chicken (I used about half of the meat from a store-bought rotisserie chicken)
1 (10 ounce) can cream of chicken soup
1 cup chicken broth
INSTRUCTIONS
Preheat oven to 350 degrees F.
Spray a 2-quart baking dish with cooking spray and set aside.
In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese.
Place half of the cornbread mixture in the prepared baking dish.
Spread chicken in an even layer over the cornbread mixture.
Whisk together soup and broth until completely combined.
Pour soup mixture over the chicken.
Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.
Bake, uncovered, for about 30-40 minutes, or until hot, bubbly, and golden brown on top.
