Baked Chicken and Cornbread Casserole | Southern Comfort Food Recipe That’s 70% Gone in 2 Days!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

cornbread mix

🥗Healthier: homemade cornbread

💰Cheaper: cornmeal

Homemade can be healthier; cornmeal is often cheaper.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat is lower in calories; processed cheese is often cheaper.

Preheat the oven to 350°F.

Sauté frozen onions in a little oil.

Add 4 cups of chicken stock and cream of chicken soup to the sautéed onions.

Simmer the mixture.

Add 2 cups of frozen vegetables (using 12 oz bag plus corn).

Season with chicken seasoning, celery seed, celery salt, and black pepper to taste.

In a mixing bowl, whisk together dry ingredients: flour, cornmeal, sugar, salt, and baking powder.

Make a well in the dry ingredients and add wet ingredients: egg, milk, honey, and vegetable oil.

Stir until just combined, leaving some lumps.

Pour the cornbread batter over the chicken and vegetable mixture in a greased 9x13 pan.

Bake in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens