Chicken in the Corn
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
-
For Filling
- 1 cup cooked chicken, diced
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 2⁄3 cup milk
- 1 chicken bouillon cube
- 2 slices onions, finely chopped
- 1⁄2 cup frozen peas
- 1⁄2 cup frozen carrots
- 1 tablespoon chopped pimiento
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon pepper
- 1 dash poultry seasoning
-
For Topping
- 1 (8 1/2 ounce) box Jiffy cornbread mix
- 1 egg
- 1⁄3 cup milk
directions
- Preheat oven to 400 degrees.
- Mix filling ingredients in a saucepan over medium heat until filling begins to bubble, stirring occasionally.
- Meanwhile, combine topping ingredients in a separate bowl and mix by hand until blended.
- Remove filling ingredients from stove and pour into an 8"x8" casserole dish.
- Spoon cornbread mixture over the top of filling leaving about 1" on all sides uncovered.
- Place on rack in center of oven and bake for 30-40 min or until cornbread is a dark golden brown and filling bubbles around the edges.
- Let cool for about 10 min before serving. (I like to spread a little butter on my cornbread before serving!).
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RECIPE SUBMITTED BY
My name is Angela, I'm a 39 year old Real Estate Broker in Central Florida. Even though I have always sensed an inner chef dying to get out, being single with no kids, I have always viewed cooking as more of a chore than a hobby or something to enjoy. I have found that cooking for others is much more rewarding than cooking for just myself, but I do love good food so I'm on the zaar trying to broaden my horizons by developing my cooking skills and trying new dishes whether or not I have friends or family around to rave about it!