Paula Deans Chicken squash and cornbread casserole
INGREDIENTS
  • 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
  1. 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.
  2. Preheat over to 350 degree llightly grease a 3 quart casserole.
  3. 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.
  4. 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