Southern Chicken-Cornbread Casserole

Southern Chicken-Cornbread Casserole

Blogger Arlene Cummings of Cooking With Sugar shows how easy it is to make her Southern Chicken-Cornbread Casserole. It’s a simple sweet-and-savory casserole that the whole family will love.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

8

servings

Casserole
3
cups cubed (1 inch) cooked chicken breast
1
teaspoon poultry seasoning
1/4
teaspoon garlic powder
1 1/2
cups sour cream
1
cup milk
Salt and pepper to taste
2
cups shredded Cheddar cheese (8 oz)
3
green onions, chopped
Cornbread Topping
1
pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1
can (14.75 oz) Green Giant® cream style sweet corn
1
egg
2
tablespoons butter, melted
  1. Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  3. Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  4. Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
A 4.5-oz can of Old El Paso® chopped green chiles can be added to the chicken mixture for a little spice.
Extra chopped green onions make a pretty garnish for this dish.
A salad makes the perfect side dish for this meal.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.