Savory Chicken and Vegetable Cornbread Casserole
This delightful casserole combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a golden cornbread crust. Perfect for a comforting meal on a cozy evening, this dish brings together simple ingredients to create a hearty and satisfying one-pan dinner that's bursting with flavor.
2
Servings
750
Calories
7
Ingredients
Ingredients
cooked chicken or turkey
2 cups (cut into bite-sized pieces)
cream of chicken soup with herbs
10 3/4 ounces (1 can)
milk
10 3/4 ounces (1 can)
frozen peas and carrots
10 ounces (thawed)
corn muffin mix
12 ounces (1 package)
egg
1 (beaten)
milk
1/3 cup (for cornbread)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large saucepan, combine the cream of chicken soup and one can of milk. Stir until smooth.
3
Add the cooked chicken (or turkey) and thawed peas and carrots to the saucepan. Mix well to combine.
4
Heat the mixture over medium heat until it starts to bubble gently, stirring occasionally.
5
Transfer the heated chicken and vegetable mixture to an 8x8-inch baking dish, spreading it evenly.
6
In a separate bowl, prepare the cornbread topping by whisking together the corn muffin mix, beaten egg, and 1/3 cup of milk until smooth.
7
Carefully pour and spread the cornbread batter over the chicken mixture in the baking dish, ensuring it reaches the edges of the pan.
8
Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, or until the cornbread is golden brown and cooked through.
9
Remove from the oven and allow it to cool for a few minutes before serving.
10
Slice and serve warm, enjoying the comforting blend of creamy and savory flavors with a hint of sweetness from the cornbread topping.
Nutrition Information
22.5g
Fat
90g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Chicken and Vegetable Cornbread Casserole?
It is a comforting one-pan meal featuring tender chicken, mixed vegetables, and a creamy sauce topped with a golden cornbread crust.
How many servings does this recipe make?
This recipe is designed to yield 2 servings.
What temperature should I set my oven to?
The oven should be preheated to 425°F (220°C).
How many calories are in one serving?
Each serving contains approximately 750 calories.
What are the main protein sources in this casserole?
The recipe uses 2 cups of cooked chicken or turkey, providing 50g of protein per serving.
What is the fat content of this dish?
There are 22.5g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 90g of carbohydrates.
Can I use turkey instead of chicken?
Yes, the recipe specifically notes that 2 cups of cooked turkey can be used as a substitute for chicken.
What size baking dish is required?
You should use an 8x8-inch baking dish.
How long should the casserole bake?
It should bake for approximately 20-25 minutes until the cornbread is golden brown.
What type of soup is used for the base?
The recipe calls for one 10 3/4 ounce can of cream of chicken soup with herbs.
Should the frozen vegetables be thawed before cooking?
Yes, the 10 ounces of frozen peas and carrots should be thawed before being added to the mixture.
How much milk is needed for the entire recipe?
You will need one soup can't worth (10 3/4 oz) for the filling and an additional 1/3 cup for the cornbread topping.
Do I need to cook the chicken before putting it in the casserole?
Yes, the recipe requires chicken that is already cooked and cut into bite-sized pieces.
What is included in the cornbread topping?
The topping consists of a 12-ounce package of corn muffin mix, one beaten egg, and 1/3 cup of milk.
How do I prepare the soup mixture?
Combine the cream of chicken soup and one can of milk in a large saucepan and stir until smooth before adding other ingredients.
Does the filling need to be heated on the stove first?
Yes, heat the chicken, soup, and vegetable mixture over medium heat until it starts to bubble gently before transferring it to the baking dish.
How should the cornbread batter be applied?
Carefully pour and spread the batter over the chicken mixture, ensuring it reaches the edges of the pan.
Should the casserole rest after baking?
Yes, allow it to cool for a few minutes before slicing and serving.
What is the texture of the finished dish?
It is a blend of creamy and savory flavors from the filling with a golden, slightly sweet cornbread topping.
Is there any fiber or sugar data available?
Fiber and sugar content were not specified in the recipe details.
What are some tags associated with this recipe?
Tags include casserole, comfort food, one dish meal, easy dinner, and chicken recipe.
How many eggs are required?
One beaten egg is required for the cornbread topping.
How much corn muffin mix is used?
The recipe uses one 12-ounce package of corn muffin mix.
Is the sodium or cholesterol level provided?
Sodium and cholesterol information is not available for this recipe.
What kind of vegetables are recommended?
The recipe specifically calls for a 10-ounce package of frozen peas and carrots.
Can I prepare the cornbread batter in advance?
The instructions suggest preparing the cornbread topping in a separate bowl while the filling is being heated.
Is this dish considered a quick dinner?
Yes, it is tagged as an 'easy dinner' and takes about 20-25 minutes to bake once assembled.
How do I ensure the cornbread is cooked through?
Bake it at 425°F for 20-25 minutes until it achieves a golden brown color.
What is the primary flavor profile?
The profile is savory and creamy with a hint of sweetness from the cornbread topping.