This post is sponsored by Marie Callender's.
Join Marie Callender's and the USO to help bring the comforts of home to our brave women and men serving in the U.S. military. Just like the comforts of a good chicken casserole, Marie Callender's wants to bring a little bit of home to troops as the celebrate the holidays.
Some dishes just remind you of home every time you eat them. Chicken casserole is one of those meals for me. It reminds me of the comfort of home.
If you are lucky enough to be home for the holidays and need a comfort food this easy casserole recipe is it. It is full of veggies and is a great way to use up leftover chicken.
I make the filling for the casserole mostly from scratch. I do use a bag of frozen veggies so I don't have to do quite so much chopping. Chicken casserole is great for using up leftover chicken, too. Roast a whole chicken Sunday and make a pot pie on Monday.
Once the filling is done, just top with the prepared cornbread mix and bake.
This recipe takes about 15-20 minutes hands on time and another 20 or so minutes to cook and a comforting home cooked (mostly) meal is ready to go.
Chicken Cornbread Casserole Recipe
Cornbread Casserole Recipe
- 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
- Cornbread mix (1 large box or 2 small like Jiffy), prepared according to box directions
- 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.
- 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.
- Stir in flour and cook for 2 minutes, stirring continuously.
- 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.
- Pour the mixture in to a 9 x 9 square baking pan or any baking dish similar in size .
- Top the mixture with the prepared cornbread mix, smoothing the mix out to cover the top of the pie.
- 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.
- Once the bread is done, remove from oven and allow to sit for 5 minutes before serving.
|Serving Size||1 cup|
|Amount Per Serving||As Served|
|Calories 782kcal Calories from fat 277|
|% Daily Value|
|Total Fat 31g||48%|
|Saturated Fat 14g||70%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This is a sponsored conversation written by me on behalf of Marie Callender's. The opinions and text are all mine.This article may contain affiliate links.