Description
A comforting and hearty Cornbread Casserole Recipe that combines tender chicken and mixed vegetables in a creamy sauce, topped with a golden cornbread crust.
Ingredients
Units
Scale
For the Chicken Mixture:
- 3 boneless skinless chicken breasts, cut into cubes
- 1/4 cup diced onions
- 1/3 cup butter
- 1 bag frozen mixed vegetables
- 1/3 cup flour
- 2/3 cup milk
- 1 1/4 cup chicken broth
- Salt and pepper to taste
For the Cornbread Topping:
- 1 box cornbread mix (1 large or 2 small), prepared according to package directions
Instructions
- Cook the Chicken: Heat oil in a large pot, add cubed chicken, season, and cook until done. Remove from pot and set aside.
- Prepare the Vegetable Mixture: Melt butter in the pot, sauté onions, add frozen vegetables, and cook until warmed through.
- Make the Sauce: Stir in flour and cook, then gradually whisk in chicken broth and milk. Cook until thickened. Add cooked chicken back in.
- Assemble the Casserole: Pour the mixture into a baking dish.
- Add the Cornbread Topping: Spread prepared cornbread mix over the mixture.
- Bake: Follow the cornbread mix baking instructions until golden and cooked through.
- Serve: Allow to cool slightly before serving.
Notes
- Feel free to add shredded cheese on top of the cornbread for an extra layer of flavor.
- This dish pairs well with a side salad or steamed greens.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 810mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
