CHICKEN BREAST POUCH RECIPES

Name: Southern Chicken-Cornbread Casserole
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Soul Food
Ingredients: 3 cups cubed (1 inch) cooked chicken breast; 1 teaspoon poultry seasoning; 1/4 teaspoon garlic powder; 1 1/2 cups sour cream; 1 cup milk; Salt and pepper to taste; 2 cups shredded Cheddar cheese (8 oz); 3 green onions, chopped; 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix; 1 can (14.75 oz) cream style sweet corn; 1 egg; 2 tablespoons butter, melted

SOUTHERN CHICKEN-CORNBREAD CASSEROLE - RECIPES & COOKBO…

Southern Chicken-Cornbread Casserole - Recipes & Cookbo… image

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.

Provided by Arlene Cummings

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 12

Ingredients

3 cups cubed (1 inch) cooked chicken breast
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 1/2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
3 green onions, chopped
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
2 tablespoons butter, melted

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 480 , CarbohydrateContent 29 g, CholesterolContent 130 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 28 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 9 g, TransFatContent 1 g

HOME-STYLE CHICKEN POT PIE RECIPE - PILLSBURY.COM

Home-Style Chicken Pot Pie Recipe - Pillsbury.com image

A mouth-watering mixture of creamy chicken and vegetables bubbles underneath a golden brown biscuit topping. Enjoy dinner tonight with this delicious home style chicken pot pie made using Pillsbury™ pie crust.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breasts, cut into cubes
1 can (10 3/4 oz) condensed cream of chicken soup with 30% less sodium
1/2 cup buttermilk
1 bag (12 oz) frozen mixed vegetables, thawed
1 large baking potato (8 oz), peeled, cut into cubes
1 jar (2 oz) diced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

Heat oven to 400° F. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Stir in soup and buttermilk. Heat to boiling; stir in mixed vegetables, potato, pimientos, salt and pepper.
Spoon mixture into ungreased 3-quart casserole. Remove pie crust from pouch; place over hot chicken mixture. Seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts : Calories 330 , CarbohydrateContent 37 g, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 680 mg

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