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Chicken Cornbread

Chicken Cornbread

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
5 chicken breasts (4 - 6 cups meat)
1/4 cup onion
2 cans cream of celery soup
1/2 cup chicken broth
1/2 cup milk or cream
1 small jar pimentos
1 bag frozen peas
Cornbread mix (enough for 12 muffins)
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Let's Make It
1
Preheat oven to 375°F. Boil chicken breasts and remove meat from bone. Saute onion in small saute pan, set aside.
2
Mix cream of celery soup, chicken broth, milk, pimentos, peas, onion and chicken together in 9x13 baking pan.
3
Prepare cornbread mix. Put 6 large spoonfuls cornbread mix evenly over top of chicken mixture.
4
Bake for 40 minutes or until cornbread mix is light brown and chicken mixture is bubbling.
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