kung-flu fighter chicken & cornbread casserole

Name: Kung-Flu Fighter Chicken & Cornbread Casserole
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: - ½ tbsp. olive oil; - ½ tbs. butter; - ¼ cup diced celery; - ¼ cup diced green bell pepper; - ½ cup diced onion; - 4 cups crumbled day old cornbread; - ½ cup shredded cheddar cheese; - 2 cups cooked, diced chicken (i used a store-bought rotisserie chicken); - 1 (10 oz.) can cream of chicken soup; - 1 cup chicken broth

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

We have had a round of colds/flu in this house for going on three weeks and I came up with this a couple of days ago. I didn't feel much like cooking and nobody felt much like eating - or so we all thought. This turned out amazingly good and comforting. We ranked it right up there with chicken soup for comfort food. I didn't do this, but you could add a cup or so of frozen mixed (or leftover) vegetables if you wanted.

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yield 4 serving(s)

prep time 15 Min

cook time 35 Min

method Bake

Ingredients For kung-flu fighter chicken & cornbread casserole

½ tbsp. olive oil
½ tbs. butter
¼ cup diced celery
¼ cup diced green bell pepper
½ cup diced onion
4 cups crumbled day old cornbread
½ cup shredded cheddar cheese
2 cups cooked, diced chicken (i used a store-bought rotisserie chicken)
1 (10 oz.) can cream of chicken soup
1 cup chicken broth

How To Make kung-flu fighter chicken & cornbread casserole

1
Preheat oven to 350º F. Spray a 2-quart baking dish with cooking spray and set aside.

2
In skillet, melt oil and butter together; sauté bell pepper, onion and celery until tender.
3
In a large bowl, combine cornbread, sautéed vegetables and cheese.
4
Place half of the cornbread mixture in the prepared baking dish. Spread chicken in an even layer over the cornbread mixture.
5
Whisk together soup and broth until completely combined. Pour soup mixture over the chicken. Spread remaining cornbread mixture over the chicken and gently press down into the liquid.
6
Bake, uncovered, for about 30-40 minutes, or until hot, bubbly, and golden brown on top.
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