Southern Chicken-Cornbread Casserole

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

3 cups cubed (1 inch) cooked chicken breast

1 teaspoon poultry seasoning

1/4 teaspoon garlic powder

1 1/2 cups sour cream

1 cup milk

Salt and pepper to taste

2 cups shredded Cheddar cheese (8 oz)

3 green onions, chopped

1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix

1 can (14.75 oz) cream style sweet corn

1 egg

2 tablespoons butter, melted

步驟

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.

Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.

Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

筆記

Cooking the chicken:

I diced raw chicken breast, then boiled it along with 1/2 diced onion, 1/2 cup diced carrots, 2 halved garlic cloves; along with generous helping of salt & pepper.

Once cooked, I drained off broth. I saved the broth, freezing it to use later.

營養

• 卡路里: 480
• 總脂肪: 2 1/2
• 飽和脂肪: 14 g
• 反式脂肪: 1 g
• 膽固醇: 130 mg
• 鈉: 670 mg
• 總碳水化合物: 29 g
• 膳食纖維: 1 g
• 總糖: 9 g
• 蛋白質: 28 g