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Chicken & Cornbread Casserole

May 20, 2020 Amanda Plott
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Comfort food has been the name of the game over the past few weeks and months. I’ve been using my oven a lot more than usual. I guess we could all use the comfort of a good home cooked meal during these trying times. And there isn’t much that’s more comforting than a nice warm serving of this Chicken & Cornbread Casserole!

This casserole starts off with a hearty mixture of chicken and vegetables and it then topped off with an easy homemade cornbread. The end result is something similar to a potpie, but with more of a southern twist with the cornbread.

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I kept this dish light by using chicken breasts and subbing unsweetened almond milk in for regular milk. I also used an unsalted chicken stock. Other than that, this dish is pretty simple and straight forward. It’s fairly fool-proof and perfect for a weeknight meal.

This casserole, as with most casseroles, is a meal in a bowl. No need for sides here! Veggies, meat, and carb all in one delicious bite!

Chicken & Cornbread Casserole Chicken & Cornbread Casserole
TheSkinnyFork.com

Chicken and veggies topped off with a quick and easy homemade cornbread to make a southern style chicken pot pie. Delicious and quick to make. Perfect for weeknights!

Prep Time: 10 Minutes • Cook Time: 30 Minutes

The Skinny:
Servings: 8 • Serving Size: 1 Prepared Salad • Calories: 451 • Fat: 15 g • Saturated Fat: 7 g • Carb: 58 g • Fiber: 6 g • Protein: 24 g • Sugar: 7 g • Sodium: 360 mg

Ingredients:
• 1/3 C. Butter
• 1 Medium Onion, Diced
• 1 (16 Oz.) Bag Frozen Peas & Carrots
• 1/3 C. Flour
• 2/3 C. Unsweetened Almond Milk
• 2 Large Boneless Skinless Chicken Breasts, Cooked & Shredded or Chopped
• 1 1/4 C. Unsalted Chicken Broth
• Salt & Pepper to Taste

Cornbread:
• 2 (14.5 Oz.) Can 'No Salt Added' Creamed Corn
• 2 C. Self-Rising Cornmeal
• 4 Egg Whites
• 1/2 C. Reduced Fat Shredded Cheddar Cheese
• Salt & Pepper to Taste

Directions:
Melt the 1/3 C. butter in a large pot and add in the 1 chopped onion.

Cook for a few minutes or until the onion is tender.

Add in the 16 Oz. frozen peas and carrots and continue to cook until the veggies are no longer frozen and are heated through.

Whisk in the 1/3 C. flour and cook fir a minute or two.

Slowly stir in the 2/3 C. almond milk and bring it to a light simmer until thickened slightly.

Add in the 2 cooked and chopped chicken breasts and the 1 1/4 C. chicken broth.

Preheat the oven to 400 degrees F. and lightly coat the inside of a 13x9” baking dish with non-stick spray.

Transfer the chicken and veggie mixture to the bottom of the baking dish; set aside.

In a large bowl, stir together the 2 cans of creamed corn, 2 C. cornmeal, 4 egg white, 1/2 C. cheddar, and salt & pepper to taste.

Pour the mixture out over the chicken in the baking dish.

Place in the oven to bake for 30-45 minutes or until the cornbread is cooked through.

Once done, remove from the oven and divide evenly among plates or bowls to enjoy right away!
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Step-by-Step Photos:

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Nutritional Claims: High Fiber • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free

In American, Casseroles, Chicken Tags chicken, cornbread, casserole, peas, carrots, dinner, easy
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