Tag Archives: casserole

Chicken & Cornbread Casserole

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This is an easy meal to throw together from items mostly found in your pantry, or from ones I keep on hand regularly. And it is one (of very few) casseroles that don’t get complaints from any of my children!

You can use canned chicken, but I usually make a large batch of shredded or cubed chicken every few months, and then store it in Ziploc bags in the freezer to have on hand for meals like this. I buy a large package of chicken from a store like Costco, fill my crockpot with it, and then cook on low until it shreds easily, or I will chop the chicken into larger chunks.

This recipe also includes 1 Tbs taco seasoning. You can use part of a packet, or it is easy and cheaper to make up your own for all of your taco seasoning needs.
Recipe here: Homemade Taco Seasoning.


Chicken & Cornbread Casserole

Chicken and Cornbread 2

3 cups cooked cubed or shredded chicken
2 cups shredded cheddar or pepper jack cheese, divided
1 can corn, drained
1 can black beans, rinsed and drained
1 small can black olives, drained
1 small can green chilies
1 red pepper, diced
1 can cream of chicken soup
1 cup salsa
1 Tbs taco seasoning

Cornbread Topping:
1 small box Jiffy corn muffin mix
2 eggs, beaten
¼ cup butter, melted
½ cup sour cream

Preheat oven to 375°F.

Combine chicken, 1 cup cheese, corn, black beans, olives, green chilies, red pepper, soup, salsa and taco seasoning. Spoon into a 9×13” baking dish. Cover with foil and bake for 30-45 minutes, until hot and bubbly. Remove from oven. Remove foil and stir.

Prepare cornbread topping: Mix Jiffy muffin mix, eggs, melted butter and sour cream with a whisk.

Spoon cornbread mixture over hot chicken mixture. Spread with a spatula to cover chicken mixture. Return to oven and bake, uncovered, for an additional 30 minutes or until cornbread topping is cooked through (test center with a toothpick). Cover loosely with foil if cornbread browns too quickly. Sprinkle with remaining cheese. Bake 2-3 minutes, or until melted. Let stand 10 minutes before serving.

Serve with sour cream and salsa, if desired


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Chicken Pot Pie (Two Ways)

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No fancy recipes today: just some good old fashioned comfort food. And a great way to use leftover chicken (or turkey) and vegetables. This is a basic recipe for chicken pot pie with two different crusts: the traditional pie crust or refrigerator biscuits topped with thinly sliced onions.

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A pot pie is such a versatile meal because you can use whatever vegetables you have on hand. I almost always include some potatoes, carrots and onions, but the other green vegetables vary. Small amounts of leftover veges are perfect, but you can also use frozen vegetables. I do not thaw or cook frozen broccoli, beans or peas before adding them to the casserole dish. They will cook through while the whole thing is baking. Precooking will make them mushy. The potatoes, carrots, and onions do need to be cooked first.

I almost never make this starting with raw chicken, but you certainly can. I prefer to wait until I have leftover chicken or turkey from a roast chicken (or Thanksgiving turkey) or extra shredded chicken from another meal: like these Enchiladas.

22211 061-1You can top your Pot Pie with a traditional Pie Crust (either homemade or refrigerated). I do not use a bottom crust, just a top one. Just be sure to place a sheet of foil or a baking sheet on the oven rack beneath the pot pie to catch any drips.

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If you are deciding what to put in your herb garden this spring (assuming the snow stops someday), I loved these two varieties of sage that I planted last year (a variegated silver and purple). Replacing the ground sage in the recipe with fresh chopped sage is really delicious. I  can’t wait until I can use my own fresh herbs again!

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For a twist on the traditional pot pie filling sauce, try adding ½ to 1 cup of prepared Pesto to your sauce. It makes a great change!
(Don’t use the sage and other herbs if you are using pesto)

My family really likes this biscuit topping on their pot pie. Starting with a can of refrigerator biscuits, divide biscuits in half cross-wise (into 2 thinner round biscuits). Flatten slightly with your hand. Press a slice of very thinly sliced raw onion into the top of each biscuit half.

22211 065-1 The filling needs to be cooked partially before putting the biscuits on top, or the underside of the biscuits will be doughy while the tops burn. But if you cook the filling until it just starts to bubble and then lay the onion-topped biscuits over the hot filling in the pan, everything will come out perfect! Most of our family loves the onions on top, but I do leave a couple of biscuits plain for those who object. Any extra biscuits that do not fit on top can be baked separately as directed on the package.


Chicken Pot Pie

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1 single Pie Crust
—-(or 1 can refrigerator biscuits & thinly sliced onions**see note at bottom)
3-4 cups cooked, cubed chicken (or 3-4 raw chicken breasts)
2-3 medium potatoes, peeled & diced
1 large carrot, peeled & diced
½ zucchini, diced (optional)
1-2 cups frozen broccoli, green beans, and/or corn
½ cup frozen peas
¼ cup butter
1 onion, chopped
2 Tbs flour
2 cups chicken broth
¾ cup milk (or half milk, half cream)
½ tsp marjoram
½ tsp ground sage (or 1 Tbs chopped fresh sage)
½ tsp salt
¼ tsp fresh ground pepper

Preheat oven to 425°F.

If you are starting with raw chicken, boil chicken until tender, remove from broth (do not drain broth) and chop. Place in 3-qt casserole dish. Cook potatoes and carrot in remaining chicken broth (or water if not starting with raw chicken) until potatoes are just tender; drain. Add potatoes and carrots to casserole dish with chicken and chopped zucchini. Add frozen beans, corn, broccoli and/or peas (do not thaw).

Melt butter in the same skillet. Sauté onion until soft. Stir in flour; cook 3-4 minutes until roux is light brown. Using a whisk, stir in marjoram, sage, salt and pepper. Stir in chicken broth and milk. Whisk until smooth.  Cook until thickened and bubbly.

Pour over chicken and vegetables in casserole dish. Arrange pie crust over dish, sealing to edge of casserole dish. Flute edges. Cut several slits in top of crust.

Place a cookie sheet or layer of aluminum foil on bottom rack to catch drips. Place pot pie on center rack. Bake at 425°F for about 30 minutes, until filling is bubbly.


Add ½-1 cup prepared Pesto to sauce (eliminate marjoram and sage)


Instead of a pie crust, use refrigerator biscuits. Divide biscuits in half cross-wise (into 2 thinner round biscuits). Flatten slightly. Press a thin slice of raw onion into top of each biscuit half.

Cook filling, uncovered, for 20-25 minutes at 425°F, until hot and bubbly. Lay onion-topped biscuits over hot filling in pan. Reduce oven temperature to 350°F and cook for 20 minutes, or until underside of biscuits are cooked through (they will still be soft and have a dumpling consistency on the bottom, but you don’t want raw dough). If top of biscuits brown too quickly, cover with foil.

If you have extra biscuits, bake separately as directed on package and serve with the pot pie.


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