Paula Deans Chicken squash and cornbread casserole
6 cups thinly sliced yellow squash
1 cup shredded carrot
1 8oz package sliced baby bella mushrooms
1 onion chopped
1 red bell pepper chopped
3 cups chopped cooked chicken
3 cups crumbled cornbread
3 cups shredded cheddar cheese divided
1 14oz can chicken broth
1 10.75 oz can cream of chicken soup 1 8oz container sour cream
1 cup crumbled biscuits
2 large eggs
2 tsp poultry seasoning
2 tsp dried thyme
1/2 tsp salt
In a large dutch oven, combine squash,carrot, mushrooms, onions, and bell pepper. Add water to cover bring to a boil over high heat. Reduce heat and simmer 10 to 12 minutes or until tender drain well.
Preheat over to 350 degree llightly grease a 3 quart casserole.
In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt.
Spoon mixture into prepared casserole. Bake 45 minutes to 1 hour or until center is set. Sprinkle evenly with remaining cheese. Bake 10 minutes or until cheese is melted. Serve immediately