Cowboy Casserole With Cornbread And Chicken Recipes

FARMHOUSE CHICKEN CORNBREAD CASSEROLE

Farmhouse Chicken Cornbread Casserole image

Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love.

Provided by Blair Lonergan

Categories Dinner

Time 1h5m

Number Of Ingredients 10

Ingredients

1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
¾ cup milk
4 cups cooked, diced chicken
1 cup grated cheddar cheese
1 (8.5 oz) box corn muffin mix (such as Jiffy brand)
1 (14.75 oz) can cream style corn
⅓ cup sour cream
1 egg
2 tablespoons melted butter

Steps:

Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
Pour chicken mixture into prepared baking dish.
In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it's cooked through. Let stand for about 5-10 minutes, then serve!

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 445 kcal, Carbohydrate 37 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 114 mg, Sodium 993 mg, Fiber 3 g, Sugar 10 g

CHICKEN CORNBREAD CASSEROLE

Chicken Cornbread Casserole image

I love this super easy chicken slow-cooker recipe because it tastes like Thanksgiving, but without all the hassle. It's such a hearty and delicious meal for the fall or winter season. -Nancy Barker, Peoria, Arizona

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

5 cups cubed cornbread
1/4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

Nutrition Facts : Calories 500 calories, Fat 21g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 1657mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 5g fiber), Protein 27g protein.

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