Chicken and Cornbread Stuffing Casserole

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Cut the chicken breast into bite-sized pieces.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.

4. 4

   Add the frozen vegetable medley to the skillet and cook for another 3-4 minutes until the vegetables are heated through.

5. 5

   Stir in the cream of mushroom soup, black pepper, and salt to taste. Mix well and let it simmer for 2-3 minutes.

6. 6

   Transfer the chicken and vegetable mixture into a lightly greased baking dish.

7. 7

   Evenly sprinkle the cornbread stuffing mix over the top of the chicken and vegetable mixture.

8. 8

   If desired, drizzle a little water or melted butter over the stuffing mix for extra moisture.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.

10. 10

    Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Chicken and Cornbread Stuffing Casserole!