Cornbread chicken |
| Name: |
Stacy Heron |
| Base: |
NTC Great Lakes, IL |
| Recipe: |
3-4 boneless skinless chicken breast cut up and browned
1 cup shredded cheddar cheese
1/2 cup milk
1 (10.5 oz) Cream of Chicken Soup
1 (8.5 oz) Jiffy corn muffin mix
1. Preheat oven to 400°
2. In a medium size bowl combine soup, milk and browned chicken. Mix together completely. Add more milk if ya need to.
3. In another bowl prepare corn muffin mix according to directions for Corn Bread.
4. In a greased 8 x 8 pan spread chicken mixture evenly. Next add 1/2 cup shredded cheese. Top off with Corn bread mixture.
5. Cook 20 - 25 minutes or until golden brown. Immediatley sprinkle cheese on top and serve.
This receipe will serve 4 or you can double it to serve 8 - 10. |
| |
|
|
