Chicken Cornbread Casserole

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Onions

  Raw

  4 tbsp chopped or 40g

• Butter

  Unsalted

  4 tbsp or 57g

• Mixed vegetables

  Frozen, unprepared

  1 package (10 oz) or 284g

• Wheat flour

  White, all-purpose, enriched, bleached

  ⅓ cup or 42g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ⅔ cup or 163g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¼ cup or 300g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cornbread

  Bread, dry mix, enriched (includes corn muffin mix)

  1 package (8.5 oz) or 241g

Directions

1. Preheat oven to the temperature specified on the cornbread mix package, usually 400°F.
2. Heat olive oil in a large pot over medium heat. Add cubed chicken, season with salt and pepper, and cook until the chicken reaches an internal temperature of 165°F, about 10 minutes. Remove chicken from the pot and set aside.
3. In the same pot, melt butter over medium-high heat. Add onions and cook for about 2 minutes. Stir in frozen vegetables and cook until thawed. Add flour, stirring continuously for 2 minutes.
4. Gradually whisk in chicken broth, about 1/2 cup at a time, to prevent lumps. Once combined, add milk and whisk to incorporate. Let the mixture cook until thickened. Stir in cooked chicken and heat through.
5. Transfer the mixture to a 9 x 9 inch baking dish. Spread the prepared cornbread mix evenly over the top.
6. Bake according to the cornbread mix instructions, typically at 400°F for 22-26 minutes, until the cornbread is cooked through. Allow to cool for 5 minutes before serving.

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