Baked Creamy Chicken and Cornbread

READY IN: 35mins
Recipe by Marie

A wonderful one-pan-to-wash meal made with leftover chicken or turkey.

Top Review by FullyClothedChef

I really liked the concept of this dish, but wasn't too sure about the execution. I also used a 9x pan, and so used a little extra of everything- but I was really hoping for more of a creamy dish. I felt a little like this was chicken and peas and carrots, with a slab of cornbread on top. Tasted fine, just not what I was expecting from it. Might try using a can of cream of chicken AND a can of cream of mushroom, but use the same amount of milk. This is a good start to something that could be great! thanks for it!

Ingredients Nutrition

  • 2 cups cooked chicken or 2 cups cooked turkey, cut up
  • 1 (10 3/4 ounce) can cream of chicken soup, with herbs
  • 1 (10 3/4 ounce) can milk
  • 1 (10 ounce) package frozen peas and carrots
  • Cornbread

  • 1 (12 ounce) package corn muffin mix
  • 1 egg
  • 13 cup milk

Directions

  1. Mix together soup and milk in a saucepan and add in the chicken and vegetables.
  2. Heat until bubbly.
  3. Turn into an 8x8" baking pan.
  4. Prepare cornbread by blending together corn muffin mix, egg and milk.
  5. Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
  6. Bake at 425° for about 20 minutes or until browned on top.

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