Chicken & Cornbread Casserole
You can never have too many main course recipes, so give Chicken & Cornbread Casserole a try. One serving contains 987 calories, 42g of protein, and 78g of fat. This recipe serves 4 and costs $2.84 per serving. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 50 minutes. 411 person have made this recipe and would make it again. It is perfect for Winter. Head to the store and pick up salt, seasoned salt, mayonnaise, and a few other things to make it today. It is brought to you by White Lights On Wednesday. With a spoonacular score of 86%, this dish is super. Try Chicken-and-Cornbread Casserole, Cornbread Casserole with Chicken (or not!), and Chicken Cornbread Casserole for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
2 chicken breasts, cooked and diced
1½ cups chicken stock
3 cups cornbread, crumbled
½ teaspoon dried sage
½ cup mayonnaise
½ teaspoon onion powder
¼ teaspoon dried red pepper flakes
Salt to taste
½ teaspoon seasoned salt
1½ cups shredded cheddar cheese
1 cup sour cream
½ cup unsalted butter, melted
Equipment:
bowl
oven
baking pan
Cooking instruction summary:
Preheat oven to 325 degrees F.In a large bowl, combine cornbread, seasoned salt, and sage. Pour in melted butter and chicken stock. Gently stir to moisten cornbread.In a medium bowl, combine sour cream, and mayonnaise. Add chicken, onion powder, and red pepper flakes.Coat the bottom of a 9" x 11" baking dish with half the cornbread mixture. Gently press the crumbs into the dish. Don't pack them in, just a little smoosh. Top crumbs with all of the chicken mixture. Spread chicken evenly over cornbread. Top chicken with remaining cornbread, spread evenly, and don't press the crumbs...just leave them as is.Bake for 15 minutes. Top casserole with cheese. Bake for 15 to 20 minutes more. Remove from oven, and serve warm.
Step by step:
1. Preheat oven to 325 degrees F.In a large bowl, combine cornbread, seasoned salt, and sage.
2. Pour in melted butter and chicken stock. Gently stir to moisten cornbread.In a medium bowl, combine sour cream, and mayonnaise.
3. Add chicken, onion powder, and red pepper flakes.Coat the bottom of a 9" x 11" baking dish with half the cornbread mixture. Gently press the crumbs into the dish. Don't pack them in, just a little smoosh. Top crumbs with all of the chicken mixture.
4. Spread chicken evenly over cornbread. Top chicken with remaining cornbread, spread evenly, and don't press the crumbs...just leave them as is.
5. Bake for 15 minutes. Top casserole with cheese.
6. Bake for 15 to 20 minutes more.
7. Remove from oven, and serve warm.
Nutrition Information:
covered percent of daily need
