Chicken In The Corn

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup cooked chicken, diced
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2/3 cup milk
• 1 chicken bouillon cube
• 2 slices onions, finely chopped
• 1/2 cup frozen peas
• 1/2 cup frozen carrots
• 1 tablespoon chopped pimiento
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
• 1 dash poultry seasoning
• 1 (8 1/2 ounce) box jiffy cornbread mix
• 1 egg
• 1/3 cup milk

Recipe

• 1 preheat oven to 400 degrees.
• 2 mix filling ingredients in a saucepan over medium heat until filling begins to bubble, stirring occasionally.
• 3 meanwhile, combine topping ingredients in a separate bowl and mix by hand until blended.
• 4 remove filling ingredients from stove and pour into an 8"x8" casserole dish.
• 5 spoon cornbread mixture over the top of filling leaving about 1" on all sides uncovered.
• 6 place on rack in center of oven and bake for 30-40 min or until cornbread is a dark golden brown and filling bubbles around the edges.
• 7 let cool for about 10 min before serving. (i like to spread a little butter on my cornbread before serving!).