roasted chicken casserole with cornbread
(2 ratings)
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what if roast chicken and cornbread combine,it's a sweet smell of cooking on this recipe.
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(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For roasted chicken casserole with cornbread
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3 ccrumbled fresh baked cornbread pieces,divided
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1 Tbsppoultry seasoning
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2carrots, chopped
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1/2red onion,diced
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1 csliced fresh mushrooms
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1 Tbspvegetable oil
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3 1/2 csliced (skin-on) roasted chicken
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1 pkgcream cheese,softened
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1 csour cream
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2 tspred pepper flakes
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3/4 cjalapeño jelly
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2 Tbspmargarine,melted
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1 c(4 ounces) shredded sharp cheddar cheese
How To Make roasted chicken casserole with cornbread
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1Preheat oven to 350 degrees F.Grease a 11-x 7-inch baking dish.Add 2 cups cornbread pieces.Season with poultry seasoning.
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2Saute carrots,red onion and mushrooms in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetable are tender;set aside.
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3In a large bowl,combine vegetable mixture,sliced roasted chicken,cream cheese,sour cream,red pepper flakes and jalapeno jelly:mix well.
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4Spoon mixture into a prepared baking dish.Top with remaining cornbread pieces.Drizzle with melted margarine.
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5Bake,covered,at 350 degrees for 30 minutes or until bubbly.
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6Remove from oven,and top with shredded sharp cheddar cheese.Bake,uncovered,10 more minutes or until cheese is golden.
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