Southern Chicken-Cornbread Casserole

By pdixon1

Ingredients

• Casserole
• 3 cups cubed (1 inch) cooked chicken breast
• 1 teaspoon poultry seasoning
• 1/4 teaspoon garlic powder
• 1 1/2 cups sour cream
• 1 cup milk
• Salt and pepper to taste
• 2 cups shredded Cheddar cheese (8 oz)
• 3 green onions, chopped
• Cornbread Topping
• 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
• 1 can (14.75 oz) Green Giant® cream style sweet corn
• 1 egg
• 2 tablespoons butter, melted

Details

Servings 1
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.

3. Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.

4. Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.