Chicken and Cornbread Casserole

2-4 chicken breasts cooked and cubed
2 boxes of Jiffy Corn Muffin Mix, prepared according to directions
1 small onion, chopped
2 ribs of celery, diced
1/2 tsp. ground black pepper
1/4 tsp.  garlic powder
2 cups chicken broth
1 can condensed cream of mushroom soup

Preheat oven to 350.

Saute your onion and celery.  When your cornbread is cooled, crumble up.

Combine all ingredients in a large bowl.  Mix thoroughly.  Transfer to a baking dish and bake for 30 minutes.

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