Friday, September 8, 2017

Cornbread Chicken Casserole

Cornbread Chicken Casserole


2 cups Martha White Buttermilk Cornmeal
1 cup evaporated milk
1 egg, beaten
2 tablespoons butter
1 small onion, chopped
1 cup cooked chicken, chopped
1 cup frozen broccoli florets
1 cup frozen cauliflower
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1/4 teaspoon black pepper
1/4 teaspoon rubbed sage
1/4 teaspoon poultry seasoning
salt to taste

Pre-heat oven to 350 degrees.  Coat inside of round casserole dish with butter.  Mix cornmeal, pepper, sage, poultry seasoning, salt, milk and egg in casserole dish.  Stir in cheese and soup.  Add onion, broccoli and cauliflower and mix well.  Bake at 350 degrees for 45 minutes.

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