Wednesday, July 16, 2008
This is a recipe I got off Allrecipes.com and modified to make an all-in-one meal. Grant and I really like it, and the kids....well, they eat it better than a lot of things. Especially when they have a time limit and whether or not they get to eat strawberries is on the line.
It's very customizable to what you like or have on hand, by the way.
My recipe for cornbread is forthcoming.
1 box of corn bread mix, or homemade cornbread
1 4 lb chicken, cooked and deboned - (rotisserie chickens from the store are great, a cheaper option is to cook one yourself or just use 1 1/2 - 2 lbs chicken breasts. Whatever suits your fancy)
1 can cream of celery soup
1 can cream of chicken soup
1 can green beans, drained
1 can mixed vegetables, drained
salt and pepper to taste
Make cornbread according to package directions in a pan (not muffin tins). Crumble well.
Chop chicken into bite-size pieces. Mix with soups and vegetables and desired seasonings (lemon pepper is nice if you didn't have a seasoned chicken).
Spread into a lightly greased 13 x 9 inch pan.
Cover with crumbled cornbread.
Bake at 350 for 20-30 minutes, until bubbly.
It really is delicious!