Sunday, October 18, 2009

Corn Bread Chicken Casserole

I tried a new casserole I found in 101 things to do with a casserole. I thought it turned out pretty good, but the creamed corn is pretty strong, and we thought maybe we would half it next time so it doesn't totally dominate the flavor, unless of course you are a huge creamed corn fan. :)

Corn Bread Chicken Casserole
4 cups uncooked egg noodle (be so proud, I used whole wheat! :)
3 cups chopped cooked chicken
2 cans (10.75 oz each) cream of celery soup
1 can (15 oz.) cream style corn
2 cups grated cheddar cheese
1 package corn bread mix (8x8-inch pan size)

Preheat oven to 350.

Boil noodles 5-7 minutes, or until cooked. Drain and mix with chicken, soup, corn, and cheese. Pour noddle mixture into a greased 9x13 inch pan.

In a bowl, mix cornbread according to package directions. Spoon corn bread batter over noddle mixture. Bake 25-30 minutes, or until bread top is golden brown.
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