Chicken Cornbread Casserole

• 份量: 8 servings
• 总时间: 1 hour

配料

Cooking spray

1 (10.5-oz.) can condensed cream of chicken soup

1/2 cup whole milk

4 cups (about 1 lb.) chopped cooked chicken

6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups)

1/2 tsp. garlic powder

4 medium scallions, thinly sliced, white and light green parts separated from dark green parts

1 (14.75-oz.) can cream-style sweet corn

1/2 cup sour cream

1 large egg

2 Tbsp. unsalted butter, melted

1 (6.5-oz.) pkg. yellow corn muffin mix (such as Martha White)

1/4 tsp. black pepper

步骤

Prepare oven and baking dish:

Preheat oven to 400°F. Spray an 11- x 7-inch (2 quart) baking dish with cooking spray.

Make chicken mixture:

Whisk together condensed soup and milk in a medium bowl until combined. Stir in chicken, cheese, garlic, and white and light green parts of scallions. Spread mixture in bottom of prepared baking dish.

Make cornbread mixture:

Whisk together cream-style corn, sour cream, egg, and melted butter in a medium bowl. Add corn muffin mix and stir until just combined.

Top casserole with cornbread mixture:

Spread cornbread batter evenly over chicken mixture in baking dish.

Bake casserole:

Bake in preheated oven until golden brown and a toothpick inserted in center of topping comes out clean, 40 to 45 minutes, loosely covering with foil after 30 minutes. Let stand for 10 minutes. Sprinkle evenly with black pepper and dark green parts of scallions.