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roasted chicken casserole with cornbread

(2 ratings)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

what if roast chicken and cornbread combine,it's a sweet smell of cooking on this recipe.

►
(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For roasted chicken casserole with cornbread

  • 3 c
    crumbled fresh baked cornbread pieces,divided
  • 1 Tbsp
    poultry seasoning
  • 2
    carrots, chopped
  • 1/2
    red onion,diced
  • 1 c
    sliced fresh mushrooms
  • 1 Tbsp
    vegetable oil
  • 3 1/2 c
    sliced (skin-on) roasted chicken
  • 1 pkg
    cream cheese,softened
  • 1 c
    sour cream
  • 2 tsp
    red pepper flakes
  • 3/4 c
    jalapeño jelly
  • 2 Tbsp
    margarine,melted
  • 1 c
    (4 ounces) shredded sharp cheddar cheese

How To Make roasted chicken casserole with cornbread

  • 1
    Preheat oven to 350 degrees F.Grease a 11-x 7-inch baking dish.Add 2 cups cornbread pieces.Season with poultry seasoning.
  • 2
    Saute 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.
  • 3
    In a large bowl,combine vegetable mixture,sliced roasted chicken,cream cheese,sour cream,red pepper flakes and jalapeno jelly:mix well.
  • 4
    Spoon mixture into a prepared baking dish.Top with remaining cornbread pieces.Drizzle with melted margarine.
  • 5
    Bake,covered,at 350 degrees for 30 minutes or until bubbly.
  • 6
    Remove from oven,and top with shredded sharp cheddar cheese.Bake,uncovered,10 more minutes or until cheese is golden.
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