We had leftover chicken (I always make a ton of chicken to use in easy weeknight dinners!) and knew right away what I was going to do! Leftover store-bought or rotisserie chicken and a can of mini cornbread mix turn chicken and sauce into a casserole during the week!
*Ingredients :
°1 8 x 8 tray of prepared and crumbled corn loaf
(We are using Jiffy brand and you will need an egg and 1/3 cup of milk to make cornbread)
°4 cups shredded cooked chicken
°4 boiled eggs, chopped
°1 small onion finely chopped
°1-2 tablespoons of sage
°Salt to taste (I use about 1 teaspoon!)
°1/2 teaspoon black pepper
°1/2 teaspoon garlic powder
°1/4 C melt butter
°1.5 cups chicken broth
°1 can of cream of mushroom soup
°2 cups shredded cheddar cheese
* Directions :
Heat the oven to 350 degrees. Crumble the prepared cornbread and remaining ingredients in a large bowl. Mix well by hand. Grease a 2-liter baking tray. Pour mixture into skillet and bake for 45 to 50 minutes or until golden and firm. Permit it about 10 min before serve.
Enjoy!
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