Chicken Cornbread Casserole

This is one of the cherished recipes from my cookbook, Sheila’s Kitchen Chronicles: A Southern Baking Journey. Great for a quick family meal, Chicken Cornbread Casserole.

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 6 servings

INGREDIENTS:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-pound boneless, skinless chicken breasts, diced
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 (14.75-ounce) can cream-style corn
• 1 (8.5-ounce) package cornbread mix
• ½ cup milk
• 2 eggs
• 1 cup shredded cheddar cheese

DIRECTIONS:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Season the diced chicken breasts with salt, pepper, dried thyme, and dried sage. Add the seasoned chicken to the skillet and cook until browned and cooked through, about 8-10 minutes.
4. Transfer the cooked chicken mixture to the prepared baking dish and spread it out evenly.
5. In a separate bowl, mix the cream-style corn, cornbread mix, milk, and eggs until well combined. Pour the cornbread mixture over the chicken mixture in the baking dish.
6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
7. Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown and cooked through.
8. Let the casserole cool for a few minutes before serving. Enjoy!

NUTRITION:

Calories: 430 | Fat: 6g | Carbohydrates: 40g | Protein: 27g