Southern Chicken-Cornbread Casserole

Southern Chicken-Cornbread Casserole
Southern Chicken-Cornbread Casserole

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

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

Directions

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. NOTE: A 4.5-oz can of Old El Paso® chopped green chiles can be added to the chicken mixture for a little spice.

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