Chicken and Cornbread Casserole |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love this recipe. I love cornbread and I love anything that's easy to cook. This recipe covers both and to top it off, its yummy! Ingredients:
2 cups diced cooked chicken |
4 tablespoons butter or 4 tablespoons margarine |
1 cup chopped onion |
1 cup sour cream |
1/2 teaspoon thyme |
1/4 teaspoon sage |
1/4 teaspoon salt |
1 (4 ounce) can mushroom pieces |
1 cup grated cheddar cheese, divided |
1 cup yellow cornmeal |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 cup flour |
1/3 cup milk |
1 egg, slightly beaten |
1 (17 ounce) can creamed corn |
1 dash cayenne pepper |
Directions:
1. Melt butter in large skillet and cook onion until soft and translucent. Add chicken, sour cream, thyme, sage, salt, mushrooms and 1/2 cup cheddar cheese. Set aside.
2. Grease a 9x9x2 1/2-inch pan. Preheat oven to 425 degrees.
3. Combine cornmeal, baking powder, salt, flour, milk, egg, corn and cayenne in a medium bowl. Stir until mixed and pour into prepared pan.
4. Top with chicken mixture; bake for 15 minutes. Remove from oven and top with remaining cheddar cheese. Continue baking for 25 minutes or until lightly browned.
5. Let stand 10 minutes before cutting into squares.
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