Chicken Cornbread Casserole
Description
Make a twist of a chicken pot pie with this easy to prepare chicken cornbread casserole. It will comfort you and warm you up on a cold day.
Ingredients
3 boneless skinless chicken breasts, cubed or 2 c. left-over cooked chicken, cubed
2 T. oil, if cooking chicken breasts
salt, to taste
black pepper, to taste
1/3 c. butter
1/4 c. diced onions
1 bag frozen mixed vegetables
1/3 c. flour
1 1/4 c. chicken stock/broth
2/3 c. milk
boxed cornbread mix (1 large or 2 small), prepared according to directions on box
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
If cooking chicken: heat 2 T. oil in a large pot; add cubed chicken; season with salt and black pepper; cook until chicken is done, about 10 minutes. Remove chicken from pot; drain; set aside.
Preheat oven to the temperature indicated on the cornbread mix package.
Melt butter in a large pot over medium-high heat; add onions; cook about 2 minutes. Add frozen vegetables; cook until warmed through and no longer frozen.
Stir in flour; cook 2 minutes, stirring continuously. Whisk in chicken stock/broth, about 1/2 c. at a time, to avoid lumps. when all chicken stock/broth is added, add in milk; whisk to combine. Let mixture cook for a few minutes to thicken. Stir in cooked chicken; cook for another minute or so until the entire mixture is hot. Remove from heat.
Pour mixture into a 9 x 9 inch baking pan or similar size baking dish. Top mixture with the prepared cornbread mix, smoothing mix out to cover the top of the pie.
Bake according to the cornbread package directions, probably about 400 degrees for 22-26 minutes. Be sure to bake long enough so that the bottom of the cornbread bakes entirely through.
When the cornbread is done, remove from oven; let sit for 5 minutes before serving.
Serve.