Description
A simple baked casserole combining shredded chicken, creamed soup, vegetables, and a cornbread topping.
Ingredients
Scale
- 1 cup cooked, shredded chicken
- 1 can (10.75 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables
- 1 cup prepared cornbread batter (from a mix or homemade)
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a medium bowl, mix the shredded chicken, cream of chicken soup, milk, and frozen mixed vegetables.
- Spread the chicken mixture evenly into the prepared baking dish.
- Pour the cornbread batter over the top of the chicken mixture. Do not stir.
- Bake for 25 to 30 minutes, or until the cornbread is golden brown and cooked through.
- If using cheese, sprinkle it over the top during the last 5 minutes of baking.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use leftover rotisserie chicken for quick preparation.
- For a richer flavor, add 1/4 teaspoon of dried thyme to the chicken mixture.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 750
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 75
Keywords: chicken casserole, cornbread casserole, easy dinner, baked chicken dish