Chicken Cornbread Casserole
One of my favorite side dishes (possibly of all time) is a good old fashioned corn casserole. Creamy, comfort and easy to make with the best ingredients from Hiland Dairy. Butter, sour cream and milk are the perfect trifecta for this recipe.
Ingredients
1 can cream of chicken soup (10.5 oz)
1 (10.5 oz) can cream of mushroom soup (10.5 oz)
3/4 cup Hiland Dairy Milk
4 cups cooked, shredded chicken (I used Rotisserie)
1 cup shredded cheddar cheese
1 box corn muffin mix (Jiffy 8.5 oz)
1 can cream style corn (14.75 oz)
1/3 cup Hiland Dairy Sour Cream
1 egg
2 tablespoons melted Hiland Dairy Butter
Instructions
1. Preheat the oven to 400 degrees. Spray a 9×13 baking dish with nonstick spray and set aside.
2. In a large bowl, whisk together the two soups and Hiland milk. Mix until combined. Add chicken and cheese and stir together until combined. Pour this mixture into the baking dish.
3. In another bowl, mix together the cornbread mix, creamed corn, Hiland Sour Cream, egg, and melted butter. Mix together until combined.
4. Pour this mixture over the chicken mixture and spread out evenly.
5. Bake for 40 minutes until the top is golden brown. Remove from the oven and let sit for about 10 minutes before serving.
Notes
Find it online: https://lolohomekitchen.com/chicken-cornbread-casserole/