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Chicken Chowder Cornbread Bake




Source of Recipe


Internet


List of Ingredients




Chicken Breast Tenders (fresh or frozen in bag-this item is optional)
2-3 cans Chunky Soup
Chicken Corn chowder soup
1 can or corn (drained) or creamed corn
3 boxes of Jiffy Corn muffin mix
1-1/2 cups of milk
3-eggs


Recipe



In 9 x 15 casserole dish place. Fresh or frozen (chicken breast tenders), approximately 12-15, enough to roughly cover bottom of dish. I found no need to grease the glass casserole dish but you can if you feel necessary.

On top place 2-3 cans chunky Soup...I've used Chicken Corn Chowder and Chicken Mushroom Chowder. 3 works better so it isn't so dry. Spread evenly.

Then place one can of corn (drained) or creamed corn. Spread evenly. Add about 1/2 cup of milk on top to add more moisture before adding cornbread muffin mix.

Next, add 3 boxes of the Cornbread Mix (follow directions on package). Place mixture on top and spread evenly.

Cover and bake at 350 degrees for 30-45 minutes. Check bread after 25 minutes for doneness.