kung-flu fighter chicken & cornbread casserole
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
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½ tbsp. olive oil
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½ tbs. butter
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¼ cup diced celery
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¼ cup diced green bell pepper
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½ cup diced onion
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4 cups crumbled day old cornbread
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½ cup shredded cheddar cheese
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2 cups cooked, diced chicken (i used a store-bought rotisserie chicken)
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1 (10 oz.) can cream of chicken soup
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1 cup chicken broth
How To Make kung-flu fighter chicken & cornbread casserole
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1Preheat oven to 350º F. Spray a 2-quart baking dish with cooking spray and set aside.
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2In skillet, melt oil and butter together; sauté bell pepper, onion and celery until tender.
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3In a large bowl, combine cornbread, sautéed vegetables and cheese.
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4Place half of the cornbread mixture in the prepared baking dish. Spread chicken in an even layer over the cornbread mixture.
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5Whisk 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.
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6Bake, uncovered, for about 30-40 minutes, or until hot, bubbly, and golden brown on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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