Paula Deans Chicken squash and cornbread casserole


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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


Questions, Comments & Reviews



More Great Recipes: Casserole | Dinner | Main Dish | Poultry
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51092 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11319 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana