Chicken Cornbread Casserole
From MountainMamas 8 months ago
- 3 Hours to make
- Serves 6
A super easy chicken slow-cooker recipe that tastes like Thanksgiving. With fall upon us what a better dish that is without all the hassle to make. It's such a hearty and delicious meal for the fall or winter season.
Ingredients
- 5 cups cubed cornbread shopping list
- 1/4 cup butter, cubed shopping list
- 1 large onion, chopped (about 2 cups) shopping list
- 4 celery ribs, chopped (about 2 cups) shopping list
- 3 cups shredded cooked chicken shopping list
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted shopping list
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted shopping list
- 1/2 cup reduced-sodium chicken broth shopping list
- 1 teaspoon poultry seasoning shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon rubbed sage shopping list
- 1/4 teaspoon pepper shopping list
How to make it
- Preheat oven to 350°. Place bread cubes on an un-greased 15 x 10 x 1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
- In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings.
- Cook, covered, on low 3-4 hours or until heated through.
People Who Like This Dish 0
- MountainMamas W. Moreland, Virginia
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments