Paula Deen's Chicken, Squash & Cornbread Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This is a hearty one-dish meal for fall! Ingredients:
6 cups thinly sliced yellow squash |
1 cup shredded carrot |
1 (8 ounce) package sliced baby portabella mushrooms |
1 onion, chopped |
1 red bell pepper, chopped |
3 cups chopped cooked chicken |
3 cups crumbled cornbread |
3 cups shredded cheddar cheese, divided |
1 (14 ounce) can chicken broth |
1 (10 3/4 ounce) can cream of chicken soup |
1 (8 ounce) container sour cream |
1 cup crumbled biscuit |
2 large eggs |
2 teaspoons poultry seasoning |
1 teaspoon dried thyme |
1/2 teaspoon salt |
Directions:
1. In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.
2. Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
3. In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.
4. Bake 45 minutes to 1 hours or until center is set.
5. Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.
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