Paula Deen's Chicken, Squash & Cornbread Casserole

READY IN: 1hr 30mins
Recipe by mailbelle

This is a hearty one-dish meal for fall!

Top Review by Marsha D.

This was a delicious dish. I used several recipes in this dish from Zaar. I used Recipe #208758 for the cornbread, and Recipe #161470 and I also made Recipe #82588 for the cream of chicken soup. I also changed the servings to 5-6 servings. There is only 2 of us here at home and it still made alot for us. Thanks for sharing the recipe :)

Ingredients Nutrition

Directions

  1. In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.
  2. Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
  3. In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.
  4. Bake 45 minutes to 1 hours or until center is set.
  5. Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.

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