Cornbread Casserole

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1/4 cup Onions

• Canned Goods

  • 1 1/4 cup Chicken broth

• Baking & Spices

  • 1 box Cornbread mix
  • 1/3 cup Flour
  • 1 Salt and pepper

• Dairy

  • 1/3 cup Butter
  • 2/3 cup Milk

• Frozen

  • 1 bag Mixed vegetables, frozen

Found on growingupgabel.com

Ingredients

• 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
• 1 box cornbread mix (1 large or 2 small) prepared according to directions on 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.