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Chicken Cornbread Casserole

Here's how you make Chicken Cornbread Casserole
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  • Servings: 4
  • Prep: 40m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 6 ounces boneless skinless chicken breast
  • 1 tablespoon oil
  • 1/2 onion, chopped (medium yellow onion)
  • 3/4 cup bell peppers (chopped)
  • 3/4 cup mushrooms (canned stems and pieces, drained)
  • 1 teaspoon thyme, chopped (fresh)
  • 1 tablespoon rosemary, chopped fine (fresh)
  • 1 1/2 teaspoon Southwestern seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large garlic clove, minced
  • 2 cups chicken stock (heated to warm in microwave)
  • 1 tablespoon dried mushroom powder (*)
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cornstarch
  • Water (cold water to make cornstarch slurry)
  • 1/2 cup corn (frozen, niblets)
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1 box (8.5 ounce) cornbread mix (Jiffy Cornbread box mix**)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Put oil in a large skillet and heat to medium. Cut the chicken in 1" chunks. Add chicken to hot skillet. Season with southwestern seasoning, salt, pepper, thyme and rosemary. Stir chicken till it's cooked through. Remove from pan and set aside.

  • Step 2: Add onion, peppers and mushrooms. You may need to add a little more oil if your skillet is dry. Saute till soft. Add garlic and cook 1 minute. Remove from skillet and set aside.

  • Step 3: Add to skillet the warm chicken stock, mushroom powder* and milk. Add 1/4 teaspoon each of salt and black pepper. Simmer on low till heated. Add frozen corn niblets and cook another couple minutes.

  • Step 4: Preheat oven to 400° F.

  • Step 5: When liquids start to bubble, add enough water to the corn starch in a cup just to make it pourable. Mix well with a fork. Slowly add to bubbling liquid and whisk in constantly until it thickens like gravy. Don't add any more cornstarch slurry than you need to. Cook on medium-low for 5 minutes. Add sour cream and stir in till well blended.

  • Step 6: Add chicken and veggies back into gravy mixture.

  • Step 7: Pour in an 8" x 8" baking dish that's been sprayed with non-stick cooking spray. Sprinkle with cheddar cheese.

  • Step 8: **Mix up Jiffy cornbread mix according to directions on box. Gently pour over chicken mixture and spread out evenly to the edges.

  • Step 9: Place in preheated 400° F. oven for 25 minutes or till corn bread topping is done and light golden brown. Let set on stove top for 10 minutes before serving to rest.

  • Step 10:

  • Step 11: *For the powdered mushrooms, I buy a jar of dehydrated mushrooms and put them in the blender to make a fine powder. If you can't find dehydrated mushrooms, that's OK. Just leave it out.

  • Step 12: **For the Jiffy Cornbread Mix, be sure to check the box for the ingredients you will need to make it.

We hope you enjoy this recipe!

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