Our Favorite Recipes: Cornbread Casserole

Tom’s wife Courtney makes this cornbread casserole for the Davenport family and it’s always a hit! If you double the recipe, put it in a 9×13 inch pan and use a large box of cornbread mix.

Cornbread Casserole INGREDIENTS

• 3 boneless skinless chicken breasts, cut in to cubes OR 2 cups cooked chicken in bite size pieces
• 1/4 cup diced onions
• 1/3 cup butter
• 1 bag frozen mixed vegetables
• 1/3 cup flour
• 2/3 cup milk
• 1 1/4 cup chicken broth
• Salt and pepper to taste
• 1 small box cornbread mix prepared according to directions on box

PREPARATION

1. If cooking chicken: heat 2 Tablespoons of oil in a large pot. Add cubed chicken and season with salt and pepper. Cook until chicken is done, about 10 minutes. Drain chicken from the pot and set aside.
2. Melt butter in a large pot on the stove over medium high heat. Add onions and cook for about 2 minutes. Add in bag of frozen vegetables and cook until warmed through and no longer frozen.
3. Stir in flour and cook for 2 minutes, stirring continuously.
4. Whisk in chicken broth about 1/2 cup at a time to avoid lumps. Once all the chicken broth is added, add in the milk and whisk to combine. Allow mixture cook for a few minutes to thicken. Stir in cooked chicken and cook for another minute or so until the entire mixture is hot. Remove from heat.
5. Pour the mixture in to a 9 x 9 square baking pan or any baking dish similar in size.
6. Top the mixture with the prepared cornbread mix, smoothing the mix out to cover the top of the pie.
7. Bake according to the directions on the cornbread mix. My mix said to bake at 400 degrees for 22-26 minutes. Make sure to bake long enough so that the bottom of the cornbread bakes through.
8. Once the bread is done, remove from oven and allow to sit for 5 minutes before serving.

Recipe from Growing Up Gabel

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