Cowboy Casserole with Cornbread and Chicken

Name: Cowboy Casserole with Cornbread and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups coarsely crumbled cornbread (I used about ¾ of the cornbread that was baked in an 8-inch square pan); ¼ cup diced green bell pepper; ½ cup diced onion; ¼ cup diced celery; ½ cup shredded cheddar cheese; 2 cups cooked, diced chicken ((I used about half of the meat from a store-bought rotisserie chicken)); 1 (10.5 ounce) can cream of chicken soup ((NOT diluted)); 1 cup chicken broth

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Blair Lonergan

chicken casserole recipe cowboy casserole

Cowboy Casserole with Cornbread and Chicken

Ingredients

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4 cups coarsely crumbled cornbread (I used about ¾ of the cornbread that was baked in an 8-inch square pan)¼ cup diced green bell pepper½ cup diced onion¼ cup diced celery½ cup shredded cheddar cheese2 cups cooked, diced chicken ((I used about half of the meat from a store-bought rotisserie chicken))1 (10.5 ounce) can cream of chicken soup ((NOT diluted))1 cup chicken broth

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Instructions

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Step 1

Preheat oven to 350 degrees F. Spray a 2-quart baking dish (about 8 or 9-inch square) with cooking spray and set aside.

Step 2

In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese.

Step 3

Place half of the cornbread mixture in the prepared baking dish.

Step 4

Spread chicken in an even layer over the cornbread mixture.

Step 5

Whisk together soup and broth until completely combined. Pour soup mixture over the chicken. Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.

Step 6

Bake, uncovered, for about 30 minutes, or until hot, bubbly, and golden brown on top.