A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken & Cornbread Dressing Casserole
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- #94139
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Filling
2 cups cooked, diced chicken
1 package (10 ounce size) frozen peas and carrots
1 package (10.75 ounce size) cream of chicken soup, undiluted
1/2 cup milk
1/4 teaspoon black pepper
Crust
1/4 cup butter or margarine
1 cup chopped onion
1/2 cup chopped celery
1 egg, beaten
2/3 cup milk
1 cup self-rising cornmeal mix
1/2 teaspoon sage
directions
Spread chicken and peas and carrots in greased 2-quart baking dish.
In a medium bowl, combine the rest of filling ingredients. Pour over chicken mixture.
In a large skillet, cook onion and celery in butter about 5 minutes or until tender.
In a mixing bowl, combine egg, milk, cornmeal, sage and cooked onion and celery. Pour over chicken mixture in baking dish.
Bake at 400 degrees F for 45 to 50 minutes or until golden brown.
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nutrition data
Nutritional data has not been calculated yet.
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