CHICKEN AND CORN BREAD RECIPES RECIPES

CORNBREAD AND CHICKEN THIGH CASSEROLE - ALLRECIPES

Cornbread and Chicken Thigh Casserole - Allrecipes image

Easy to make casserole with chicken thighs and vegetables topped with cornbread.

Provided by Natasha Mathew

Categories Main Dishes Casserole Recipes Chicken

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

cooking spray
1 (8.5 ounce) package cornbread mix
2 stalks green onions, sliced, white parts and tops separated
½ cup water, or as needed
1 ounce shredded Cheddar-Monterey Jack cheese blend
1 teaspoon olive oil
1 pound skinless, boneless chicken thighs, diced
1 (8 ounce) package carrots, sliced
½ (8 ounce) package fresh mushrooms, sliced
1 medium red bell pepper, diced
1 medium yellow onion, chopped
1 medium jalapeno pepper, seeded and minced, or to taste
2 teaspoons Cajun seasoning
salt and ground black pepper to taste
¼ cup water

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 318.8 calories, CarbohydrateContent 34.7 g, CholesterolContent 52.2 mg, FatContent 11.7 g, FiberContent 2.5 g, ProteinContent 18.5 g, SaturatedFatContent 3.5 g, SodiumContent 901.1 mg, SugarContent 8.2 g

CORNBREAD CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cornbread Chicken Recipe: How to Make It - Taste of Home image

Just five ingredients are required to make this easy-to-assemble entree. "I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!" comments Dawn d'Hooghe of Concord, North Carolina. "We eat a lot of chicken, and this is a family favorite."

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 envelope ranch salad dressing mix
1 cup whole milk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil

Steps:

In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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