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 Casserole With Cornbread Crust
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- #40035
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cups crumbled cornbread
2 eggs
1/2 cup milk
3 boneless, skinless chicken breast halves, cooked and diced
garlic salt
1 cup chopped broccoli
2 cups noodles, cooked
1 cup chicken broth
1 can cream of mushroom soup
1 1/2 cup shredded cheddar cheese
directions
Line an 8x8 baking dish with cornbread. Combine eggs and milk, beat and pour over cornbread. Layer diced chicken on top of cornbread layer. Sprinkle with garlic salt.
Mix together soup, broth, broccoli and noodles and layer on top of chicken. Sprinkle with cheese and bake 30 to 45 minutes at 350 degrees F.
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nutrition data
631 calories, 31 grams fat, 42 grams carbohydrates, 43 grams protein per serving.
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