Chicken and Corn Bread Casserole

Chicken and Corn Bread Casserole



Cornbread:





1 pkg. Jiffy Corn Muffin Mix

1 egg

1/3 cup milk

1/2 cup butter



Chicken Filling:





2 1/2 cups cooked chicken

1/4 cup chopped onion

1/4 tsp. garlic powder

1 can Cream of Chicken Soup

1 cup chicken broth

4oz canned mushroom slices



Mix together corn muffin mix, egg and milk. Spread into a greased 8" x 8" pan. Bake at 350 degrees for 15 - 20 minutes. Remove from oven. Crumble into a bowl. Stir in 1/2 cup melted butter. Set aside

Grease a 8x8-inch baking pan.





In a bowl cut chicken into bite size pieces. Add chicken broth, cream of chicken soup, onions and mushrooms. Stir until well blended.





Place chicken mixture in prepared pan. Spoon cornbread crumb topping on top of chicken mixture. Do not stir. Bake at 350 degrees for 30-35 minutes. The crumbs will turn a golden yellow.