In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Chicken Corn Bread Casserole
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- #57828
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 cups crumbled corn bread
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon poultry seasoning
salt and pepper, to taste
1 1/2 cup cooked, coarsely chopped chicken
1 can cream of chicken soup
2 cans (13.5 ounce size) chicken broth
directions
Combine corn bread crumbs with next 5 ingredients. Place half of corn bread mixture in 2-quart baking dish. Spread chopped chicken on top.
Combine soup and broth. Pour over chicken. Place remaining corn bread mixture over soup and broth. Press down lightly and set aside for 20 minutes. Bake at 350 degrees F for 45 minutes.
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nutrition data
347 calories, 15 grams fat, 33 grams carbohydrates, 18 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
October 9, 2011
This recipe is wonderful! I've actually been using it for years. I believe I got it from my mother-in-law. It is comfort food at it's best. My husband loves it. I haven't made it in a while, but now that I've seen it here, I'll use some chicken breasts I just cooked to make it again. I follow the recipe as is. For the corn bread, I just use the Jiffy mix.