Post by Loupy on Sept 16, 2016 1:30:07 GMT -7
Cornbread Chicken Casserole
From: Brandie @ www.thecountrycook.net/
This really is a whole meal in one. Now, because it's a casserole, it ain't then purdiest thing in the world. Casseroles aren't stunners in the looks department, but they are hands down the tastiest food to eat. It's what's on the inside that counts...right? A creamy chicken center surrounded by yummy cornbread and topped with gooey cheese. Oh yeah!
Ingredients:
2 pouches Martha White Yellow Cornbread mix
1 (14.75 oz.) can cream style sweet corn
2 Eggland's Best eggs
4 tbsp. butter, melted
1 can cream of mushroom soup*
1 cup milk
2 cups rotisserie chicken, cubed*
1 tsp. Montreal chicken seasoning
1 tsp. garlic salt
2 cups pepper jack cheese, shredded*
sliced pickled banana peppers (or jalapenos) for topping (optional)
*Cook's Notes: For less heat, substitute Monterey Jack cheese for Pepper Jack cheese. Or go with a Mexican cheese blend. Also, if you don't enjoy cream of mushroom, try switching it out for cream of celery or cream of chicken. Finally, I use all of the entire rotisserie chicken (dark & white meat.) If you prefer only white meat, look for the "family-size" rotisserie chicken. These are larger and will give you more breast meat.
Directions:
Preheat oven to 400F degrees.
Spray a 9x9 or 11x7 baking dish (whichever you have) with non-stick cooking spray.
In a large bowl, mix together both pouches of Martha White yellow cornbread mix with can of cream style corn, eggs and melted butter (we are not making this to the instructions on the package.)
In another bowl, whisk together the cream of mushroom soup with the milk.
Then stir in rotisserie chicken, Montreal chicken seasoning and garlic salt.
Now to assemble the casserole.
Spread half of the cornbread mixture into the bottom of your prepared baking dish.
Next, spread out the chicken mixture on top of the cornbread layer.
Finally, pour the remaining cornbread mixture over top of the chicken layer.
Top with shredded cheese.
Add a few pickled banana peppers (or jalapeño slices) on top.
This part is optional.
It gives folks a heads up that this dish has a little bit of heat to it.
Cover and bake for about 45-60 minutes.
You want the cornbread to be fully cooked.
So stick a toothpick into the center.
If it comes back with any wet cornbread on it - then it needs a few more minutes to cook.
Enjoy!
From: Brandie @ www.thecountrycook.net/
This really is a whole meal in one. Now, because it's a casserole, it ain't then purdiest thing in the world. Casseroles aren't stunners in the looks department, but they are hands down the tastiest food to eat. It's what's on the inside that counts...right? A creamy chicken center surrounded by yummy cornbread and topped with gooey cheese. Oh yeah!
Ingredients:
2 pouches Martha White Yellow Cornbread mix
1 (14.75 oz.) can cream style sweet corn
2 Eggland's Best eggs
4 tbsp. butter, melted
1 can cream of mushroom soup*
1 cup milk
2 cups rotisserie chicken, cubed*
1 tsp. Montreal chicken seasoning
1 tsp. garlic salt
2 cups pepper jack cheese, shredded*
sliced pickled banana peppers (or jalapenos) for topping (optional)
*Cook's Notes: For less heat, substitute Monterey Jack cheese for Pepper Jack cheese. Or go with a Mexican cheese blend. Also, if you don't enjoy cream of mushroom, try switching it out for cream of celery or cream of chicken. Finally, I use all of the entire rotisserie chicken (dark & white meat.) If you prefer only white meat, look for the "family-size" rotisserie chicken. These are larger and will give you more breast meat.
Directions:
Preheat oven to 400F degrees.
Spray a 9x9 or 11x7 baking dish (whichever you have) with non-stick cooking spray.
In a large bowl, mix together both pouches of Martha White yellow cornbread mix with can of cream style corn, eggs and melted butter (we are not making this to the instructions on the package.)
In another bowl, whisk together the cream of mushroom soup with the milk.
Then stir in rotisserie chicken, Montreal chicken seasoning and garlic salt.
Now to assemble the casserole.
Spread half of the cornbread mixture into the bottom of your prepared baking dish.
Next, spread out the chicken mixture on top of the cornbread layer.
Finally, pour the remaining cornbread mixture over top of the chicken layer.
Top with shredded cheese.
Add a few pickled banana peppers (or jalapeño slices) on top.
This part is optional.
It gives folks a heads up that this dish has a little bit of heat to it.
Cover and bake for about 45-60 minutes.
You want the cornbread to be fully cooked.
So stick a toothpick into the center.
If it comes back with any wet cornbread on it - then it needs a few more minutes to cook.
Enjoy!
