This chicken cornbread cowboy casserole is a personal favorite of mine, which I share to my friends. I have a version of this, but I have to admit that my husband’s is better. So whenever I serve this, I use my husband’s version of this recipe which is truly one good version that everyone will love!
One of our friends over at The Seasoned Mom has this to say about the recipe:
“Satisfy your hungry family’s appetites and warm their souls with thisChicken & Cornbread Cowboy Casserole! Full of down-home ingredients, it’s an easy one-dish dinner that’s perfect for potlucks, freezer meals, and weeknight suppers!“
This chicken cornbread cowboy casserole is perfect to serve during any meal time, but I prefer to serve it for brunch, lunch, and dinner. It’s light, but it’s savory and flavorful, which makes for a satisfying end to a perfect day.
Ingredients
- 4 cups crumbled cornbread (about ¾ of the cornbread that was baked in an 8-inch square pan)
- ¼ cup diced green bell pepper
- ½ cup diced onion
- ¼ cup diced celery
- ½ cup Sargento shredded cheddar cheese
- 2 cups Tyson cooked, diced chicken (about half of the meat from a store-bought rotisserie chicken)
- 1 (10 ounce) can Campbell’s cream of chicken soup
- 1 cup College Inn chicken broth
Instructions
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
- In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese.
- Place half of the cornbread mixture in the prepared baking dish.
- Spread chicken in an even layer over the cornbread mixture.
- Whisk together soup and broth until completely combined. Pour soup mixture over the chicken. Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.
- Bake, uncovered, for about 30-40 minutes, or until hot, bubbly, and golden brown on top.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can put together this chicken casserole in advance (on the weekend, in the morning, during afternoon naps…whenever it suits your schedule) and either keep it in the refrigerator until you’re ready to bake it, or wrap it and pop it in the freezer.
Thanks again to The Seasoned Mom for this amazing recipe.
