Creado con IA
Creamy Chicken and Cornbread Casserole
45 min 487 kcal por ración Fácil
Ingredientes
4 Raciones
- chicken breasts3 pieces (about 600g)
- cream of mushroom soup305 g (1 can)
- cornbread stuffing mix170 g (1 package)
- low-sodium chicken broth1 cup (240ml)
- olive oil1 tablespoon (15ml)
- black pepper0,5 teaspoon
- dried thyme0,5 teaspoon
Preparación
- 1
Preheat your oven to 180°C (350°F).
- 2
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from the skillet and let rest for a few minutes, then shred or cube the chicken.
- 3
In a large mixing bowl, combine the cream of mushroom soup, chicken broth, black pepper, and dried thyme. Stir until well mixed.
- 4
Add the shredded or cubed chicken to the soup mixture and stir to coat evenly.
- 5
Lightly grease a 9x13 inch (23x33 cm) baking dish. Spread the chicken and soup mixture evenly in the bottom of the dish.
- 6
Sprinkle the cornbread stuffing mix evenly over the chicken mixture.
- 7
Drizzle a little extra chicken broth or melted butter over the stuffing mix if desired for extra moisture (optional).
- 8
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and the casserole is bubbling.
