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.
Ingredients
Serves4
| 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 |
Directions
Combine all ingredients (except crust) in large bowl. Placed in a greased casserole dish.
Combine ingredients for crust in large bowl and mix well.
Sprinkle over casserole and bake at 350° Fahrenheit until crust is golden and casserole is bubbly, about 15-20 minutes.
Serve with a cucumber salad with ranch dressing.