Friday, February 6, 2009

Cajun Chicken Casserole with Cornbread Crust

Here is the second installment of new recipes I am passing along from the COUNTRY DOOR decorating magazine of all places..... It falls into the 5-7 ingredients range for the main dish (the toppings adds 3 more ingredients) but I thought it sounded easy to put together as well....

Canjun Chicken Casserole with Cornbread Crust

2 1/2 lbs. (I would say 3-4 breasts) cooked chicken, diced
1/4 cup green pepper, minced
1/4 onion, minced
1/4 celery, diced
2 cans of mushroom soup
1/4 cup pimentos, diced
Mustard (it doesn't list how much)

Combine chicken and other ingredients in a large bowl. Stir well. Pour into a 9 x 13 pan.
8 oz. cornbread mix
8 oz. chicken stock, double strength
1/4 cup butter, melted

Preheat oven to 350. Combine in a large bowl the topping ingredients, stir well. Sprinkle over casserole. Bake 15- 20 minutes or until crust is golden brown and casserole is bubbly.
Serves 10


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