Ingredients for Baked Creamy Chicken And Cornbread
- 2 cups cooked chicken, shredded
- 1 (10.75 ounce) can condensed cream of chicken soup
- 3/4 cup milk
- 1 1/2 cups frozen peas and carrots
- 1 (8.5 ounce) package corn muffin mix
- 1 large egg
- 1/2 cup chopped onion
- 1 (15 ounce) can whole kernel corn, drained
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese
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How to Make Baked Creamy Chicken And Cornbread
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, 1/2 cup milk, onion, and corn. Mix well.
- Pour the chicken mixture into the prepared baking dish.
- In a separate bowl, combine the cornbread mix, 1/4 cup milk, egg, and melted butter. Mix until just combined.
- Spread the cornbread mixture evenly over the chicken mixture in the baking dish.
- Sprinkle the cheddar cheese over the top.
- Bake for 30-35 minutes, or until the cornbread is golden brown and the chicken is heated through.
- Let cool for a few minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
117 g
Sugar
142g
Fat
79g
Carbs
51g
