Southern Chicken Casserole with Cornbread Crust

This southern casserole recipe combines rotisserie chicken, red and green bell peppers, celery, pecans and mushroom soup, then it's topped with a cornbread crust.


2 cups

Rotisserie chicken, from the deli, shredded

1 Tbsp.

Onion, minced

1 Tbsp.

Green bell pepper, minced

1 Tbsp.

Red bell pepper, minced

1 Tbsp.

Celery, diced

1 Tbsp.

Pecans, chopped

1/2 cup

Mushroom soup

1 cup

Cornbread mix

1/4 cup

Chicken broth

1 Tbsp.

Butter, melted


  1. Combine all ingredients (except crust) in large bowl. Placed in a greased casserole dish.

  2. Combine ingredients for crust in large bowl and mix well.

  3. Sprinkle over casserole and bake at 350° Fahrenheit until crust is golden and casserole is bubbly, about 15-20 minutes.

  4. Serve with a cucumber salad with ranch dressing.