Ingredients
Units
Scale
- 2 tablespoons cooking oil
- .25 cup chopped onion
- .25 cup chopped green bell pepper
- .25 cup chopped celery
- 4 cups crumbled cornbread
- 1.5 cups chopped cooked seasoned chicken, such as a rotisserie chicken
- 1 10.5-ounce can of cream chicken soup
- 1.5 cups chicken broth
Instructions
- Preheat oven to 350° F and spray a medium-size casserole dish with cooking spray.
- Heat oil in a medium saucepan.
- Add onion, bell pepper, and celery to the oil and cook until the vegetables are soft, about 5 minutes.
- Combine the cooked vegetables with the cornbread and stir together.
- Stir the cream chicken soup and the broth together with a whisk in a medium-size bowl.
- Place half of the cornbread mixture in the prepared casserole dish.
- Spread chicken meat on top of the cornbread.
- Pour the soup mixture over the meat and top with the rest of the cornbread mixture, pressing the ingredients together with the back of a spatula.
- Let the casserole rest for 20 minutes.
- Place in the preheated oven and bake for 20-25 minutes or until hot and bubbling on the edges.
Notes
- Alternate instructions are to not cook the vegetables but to add raw onion, bell pepper, and celery to the cornbread and proceed with the rest of the instructions, extending the cooking time to 45 minutes.
- Use leftover boiled or roasted chicken, turkey meat, or rotisserie chicken for the chicken meat ingredient.
- Season unseasoned cooked meat before adding to the casserole.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake and Simmer
- Cuisine: American
