Chicken Cornbread Casserole
Servings: 8 Servings
Ingredients
- 2 boxes corn muffin mix 8.5 ounces each box (We used Jiffy.)
- ⅔ cup milk
- ¼ cup low sodium chicken broth
- 2 large eggs
- 12 ounces frozen mixed vegetables
- 1 pound cooked chicken shredded (rotisserie chicken works great)
- 8 ounces shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9x13-inch (23x33 cm) baking dish with cooking spray.
- In a large bowl, whisk together the corn muffin mix, milk, chicken broth, and eggs until the mixture is smooth and well combined.2 boxes corn muffin mix, ⅔ cup milk, ¼ cup low sodium chicken broth, 2 large eggs
- Pour the cornbread batter into the prepared baking dish, spreading it evenly across the bottom.
- Sprinkle the mixed vegetables evenly over the cornbread batter.12 ounces frozen mixed vegetables
- Layer the shredded chicken on top of the vegetables, spreading it out evenly.1 pound cooked chicken
- Top the casserole with the shredded cheddar cheese, making sure to cover the chicken and vegetables.8 ounces shredded cheddar cheese
- Bake, uncovered, for 35-45 minutes, or until the cornbread is golden brown and the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of casserole. Actual calories will vary.
- See nutrition disclaimer.
- This chicken cornbread casserole recipe typically serves about 6 to 8 people, depending on portion sizes. Each serving would be roughly 1½ to 2 cups. If serving with sides, you could likely stretch it to 8 servings easily.
Nutrition Facts
Chicken Cornbread Casserole
Serving Size
1.5 cups
Amount per Serving
Calories
518
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Trans Fat
0.004
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
115
mg
38
%
Sodium
766
mg
33
%
Potassium
362
mg
10
%
Carbohydrates
49
g
16
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
29
g
58
%
Vitamin A
2628
IU
53
%
Vitamin C
4
mg
5
%
Calcium
284
mg
28
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
