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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cornbread Chicken Casserole Recipe

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This recipe for Cornbread Chicken Casserole is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Jiffy cornbread mix
5 large cooked chicken breast cut into bite size pieces
1/2 c. chopped onions
1 c. broth
1 c. mushroom soup
3 small cans chopped green chilies
Mozzarella cheese
Directions:
Directions:
Mix cornbread mix in 9x13inch Pyrex pan according to directions on box. Cook in bottom of Pyrex pan. Boil chicken breast and cut into bite size pieces. Saute onions and add to cut up chicken breast, chicken broth and mushroom soup. Mix well. Spread green chilies over the top of cooked cornbread. Top with slices or grated Mozzarella cheese. Cook 20 minutes at 350º or until cheese is hot and melted.

 

 

 

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