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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Made up recipe when the cupboard was bare! Make it more of a casserole by adding leftover chopped chicken and shredded cheese! Ingredients:
1 egg (beaten) |
1/8 teaspoon ground sage |
1/16 teaspoon thyme leaves (or a pinch) |
1 small onion (finely chopped) |
10 1/4 ounces celery soup (undiluted) |
1/3 cup boiling water |
1 teaspoon chicken bouillon granule |
8 1/2 ounces jiffy cornbread mix |
1 cup cooked chopped chicken (optional) |
1/2 cup shredded cheddar cheese (optional) |
Directions:
1. Preheat oven to 450F (temp will be reduced for baking).
2. In a bowl, combine egg, sage, thyme leaves, and onion.
3. Add undiluted celery soup. Stir to combine.
4. Heat water to boiling in a microwavable cup, add chicken granules and stir to dissolve.
5. Add water/chicken granules mixture to other ingredients in bowl; stir to combine.
6. Add cornbread mix and optional chopped chicken and cheese; stir until combined.
7. Pour mixture into a 8x8-inch Pyrex dish, sprayed with cooking spray.
8. Place Pyrex dish into oven; IMMEDIATELY REDUCE TEMPERATURE TO 350.
9. Bake for 25 minutes. Bottom on cornbread will be lightly browned, the top will be slightly cracked, with the middle still moist.
10. Cool for five minutes, then cut into squares to serve.
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