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 |
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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.