 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Mom's recipe (not sure where it originated), for another one of my favorite comfort foods. This tasty one-dish meal is similar to a chicken pot pie filling with Jiffy cornbread baked on top. The blend of flavors in the filling mix well with the moist sweet cornbread for a delicious, simple meal. This recipe can easily be doubled but you may need to bake in two separate dishes. Ingredients:
1 cup cooked chicken, diced |
1 (10 3/4 ounce) can condensed cream of chicken soup |
2/3 cup milk |
1 chicken bouillon cube |
2 slices onions, finely chopped |
1/2 cup frozen peas |
1/2 cup frozen carrots |
1 tablespoon chopped pimiento |
1/2 teaspoon celery salt |
1/2 teaspoon pepper |
1 dash poultry seasoning |
1 (8 1/2 ounce) box jiffy cornbread mix |
1 egg |
1/3 cup milk |
Directions:
1. Preheat oven to 400 degrees.
2. Mix filling ingredients in a saucepan over medium heat until filling begins to bubble, stirring occasionally.
3. Meanwhile, combine topping ingredients in a separate bowl and mix by hand until blended.
4. Remove filling ingredients from stove and pour into an 8 x8 casserole dish.
5. Spoon cornbread mixture over the top of filling leaving about 1 on all sides uncovered.
6. Place on rack in center of oven and bake for 30-40 min or until cornbread is a dark golden brown and filling bubbles around the edges.
7. Let cool for about 10 min before serving. (I like to spread a little butter on my cornbread before serving!).
|
|