Chicken and Cornbread Casserole
Southern comfort in one dish - tender rotisserie chicken, flavorful veggies, and golden cornbread baked together until irresistibly cozy.
Equipment
- Sharp knife
- Serving Platter
- Baking Dish
Ingredients
- 3 cups cooked rotisserie chicken shredded (360g)
- 1½ cups frozen seasoned vegetables parsley, bell pepper, celery, and onions (210g)
- 6 cups cornbread cut into large 2-inch cubes (750g)
- ¼ cup all-purpose flour 30g
- 2½ cups chicken broth 600ml
- 2 tbsp unsalted butter 28g
- 1 leek sliced thinly
- 2 large eggs beaten
- 1 bunch fresh asparagus blanched and cut into 2-inch pieces
- 1 tsp salt
- 1 tsp poultry seasoning
- 1 tsp fresh thyme chopped
- ½ tsp black pepper
Instructions
- Preheat the oven to 375ºF / 190ºC degrees.
- Spray a large baking dish with cooking spray.
- Combine the chicken and cornbread in a large bowl and set aside.
- In a large pan, melt the butter over a medium heat and add in the frozen vegetable mix together with the leek. Cook, stirring regularly, for around 6 minutes until the vegetables are browned and any liquid has evaporated.
- Sprinkle with the flour and stir, continuing to cook for around one minute before adding in the broth, poultry seasoning, thyme, salt, and pepper.
- Stir regularly whilst it comes to a boil, then turn down the heat and continue to cook for a few more minutes until the liquid starts to thicken.
- Remove from the heat and set aside to cool for around 15 minutes.
- Add the eggs and blanched asparagus to the chicken and cornbread followed by the cooled broth and mix well.
- Pour into the greased baking dish.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for a further 15 minutes.
- Enjoy!