Corn Bread Casserole with Chicken Thursday, January 19, 2012


1 lb boneless, skinless chicken (I like thighs for this better than breasts)
1 TBSP cooking oil
1 TBSP all purpose flour
1 can cream of chicken soup
1 cup milk
1-3/4 cups frozen corn, thawed
1 package (8-1/2 ounces) corn bread/muffin mix
1 tsp rubbed sage
1-1/2 teaspoons pepper
1/8 teaspoon garlic powder


In a large skillet, cook chicken in oil over medium heat until no
longer pink. Stir in the soup and milk. Stir to mix. Stir in corn. Bring to a boil; cook and stir for 1 minute or until thickened. Prepare corn bread batter according to package directions; stir in sage, pepper and garlic powder. Spread over meat mixture. Bake, uncovered, at 400 deg for 15-20 minutes or until a toothpick
inserted into corn bread layer comes out clean.


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