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Cornbread Chicken Casserole
Makes 6-8 servings.
1 (2.25-pound) lemon pepper rotisserie cooked whole chicken
1 (16-ounce) bag frozen mixed vegetables, thawed and drained
1 (10.5-ounce) can cream of chicken soup, condensed
1 (10.75-ounce) can cream of onion soup, condensed
1/2 teaspoon black pepper
1 (8.5-ounce) box corn muffin mix
Ingredients listed on corn muffin mix
Preheat oven to 350 degrees. Shred cooked chicken meat.
In a bowl, combine, chicken, vegetables, soups, and pepper. Spread chicken mixture into a greased
9 x 13-inch pan prepared with nonstick cooking spray. Prepare muffin mix batter according to package directions. Pour batter evenly over chicken layer. Bake 30-35 minutes, or until golden brown and bubbly.