Cornbread Casserole
A comfort food casserole made with shredded chicken and Hiland Dairy. Great with leftover turkey too!
Materials
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 can (10.5 oz) Cream of Mushroom Soup
- 3/4 cup Hiland Dairy Milk
- 4 cups Shredded Chicken
- 1 cup Shredded Cheddar Cheese
- 1 box Corn Muffin Mix (Jiffy 8.5oz)
- 1 can (14.75 oz) Cream Style Corn
- 1/3 cup Hiland Dairy Sour Cream
- 1 egg
- 2 tbsp Hiland Dairy Butter (melted)
Instructions
- Preheat the oven to 400 degrees. Spray a 9x13 baking dish with nonstick spray and set aside.
- In a large bowl, whisk together the two soups and Hiland milk. Mix until combined. Add chicken and cheese and stir together until combined. Pour this mixture into the baking dish.
- In another bowl, mix together the cornbread mix, creamed corn, Hiland Sour Cream, egg, and melted butter. Mix together until combined.
- Pour this mixture over the chicken mixture and spread out evenly.
- Bake for 40 minutes until the top is golden brown. Remove from the oven and let sit for about 10 minutes before serving.
