Chicken Cornbread Casserole
Chicken cornbread casserole is a flavorful casserole that comes together easily. Using simple & affordable ingredients like cooked chicken and cream of chicken soup, this easy casserole is perfect for Sunday dinner or your next potluck. Don't have chicken on hand? Turn this into a turkey cornbread casserole; this is a great dish to use up some of your leftover holiday turkey.
Servings 8 servings
Equipment
- 8x11 casserole dish
- Cooking spray
Ingredients
- 1 pound cooked chicken
- 2 10.5-ounce cans cream of chicken soup
- 1 cup peas & carrots (canned or frozen)
- 1 teaspoon teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, mix together the cooked chicken, cream of chicken soup, poultry seasoning, garlic powder, onion powder, salt & pepper. Stir until mixed well. Fold in the peas & carrots.
- Spray the casserole dish with cooking spray. Pour in the chicken mixture. Spread the mixture evenly into the casserole dish.
- In a medium-size bowl, mix together the cornbread ingredients. Pour the cornbread mixture on top of the chicken mixture in the casserole dish. Using a spoon, knife, or spatula, spread the mixture so it's an even layer across the dish.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake an additional 15 minutes. You'll know it's done with a knife is inserted in the middle and it comes out clean.