Tuesday, September 16, 2014

Chicken Cornbread Casserole

This recipe also originally came from my mom, and like the BBQ Meat Muffins, could still use a little work to become healthier and more natural. This Chicken Cornbread Casserole uses canned cream corn, green chilis and mushrooms. When I can, I try to avoid getting anything in cans because of its high sodium content. But honestly, sometimes the alternative just involves so much more work. So for now, here's the recipe complete with canned ingredients. If I come up with a non-canned alternative I will be sure to share!

One thing I like to do when making baked dishes is to double the recipe and freeze one dish. Keep reading after the basic recipe for a doubled ingredient list and directions on how to freeze. Trust me, it doesn't take much more time and it's wonderful to have a day where all you need to do for a delicious home cooked meal is take something out of the freezer and pop it in the oven!

Chicken Cornbread Casserole
  • 1/4 cup unsalted butter
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 3/4 cup frozen corn (or 1 can)
  • 15oz can cream corn
  • 2 eggs, beaten
  • 1/2 cup yellow cornmeal
  • 1/3 cup all purpose flour
  • 1/3 cup whole wheat flour (feel free to do all whole wheat if you like!)
  • 3 tbsp sugar or 1 tbsp honey
  • 1 tbsp baking powder
  • 2 1/2 cups cooked chicken, shredded or diced
  • 4oz chopped green chilis
  • 4oz mushroom pieces, drained
  • 1 cup sour cream and/or plain Greek yogurt
  • Salt & pepper
  • 1 1/2 cups Monterey Jack cheese, shredded
  1. Heat oven to 375 degrees F. Grease a 9x13" baking dish.
  2. Melt butter in a small skillet over medium-high heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, or until tender. Set aside to cool.
  3. In a large bowl combine corn, cream corn, eggs and a pinch of salt; mix well. Add cornmeal, flour, sugar and baking powder. Fold in cooled onion mixture. Pour into greased baking dish.
  4. In another large bowl, combine chicken, green chilis, mushrooms and sour cream. Season with salt and pepper. Spoon over the corn bread mixture to within 1" of edges.
  5. Bake for 30 minutes.
  6. Sprinkle shredded cheese over top and bake for another 5-10 minutes or until cheese is melted and edges are golden brown.
Doubling for Freezing:
  • 1/2 cup unsalted butter
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 3 1/2 cup frozen corn (or 2 cans)
  • 2 15oz cans cream corn
  • 4 eggs, beaten
  • 1 cup yellow cornmeal
  • 2/3 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 1/3 cup sugar or 2 tbsp honey
  • 2 tbsp baking powder
  • 5 cups cooked chicken, shredded or diced
  • 2 4oz cans chopped green chilis
  • 2 4oz cans mushroom pieces, drained
  • 2 cups sour cream and/or plain Greek yogurt
  • Salt & pepper
  • 3 cups Monterey Jack cheese, shredded (*1 1/2 cups will be used after freezing when reheating)
  1. Preheat oven to 375 degrees F. Grease one 9x13" baking dish and line another with foil, making sure the foil hangs over the sides (or grease a foil 9x13" pan).
  2. Follow steps 2-5 above, but divide the corn bread batter and chicken topping evenly between the two baking dishes.
  3. After cooking both for 30 minutes, sprinkle one with cheese and return to oven for 5-10 more minutes. Remove the other and place in the fridge until completely cooled.
  4. When the second dish is completely cooled, place it in the freezer overnight. In the morning, remove the casserole from the baking dish by lifting the foil. Cover the top of the casserole with more foil, label and put back in freezer.
  5. To use, remove casserole from freezer, place in baking dish and let thaw in fridge 24 hours. Then bake at 375 degrees F for 15-20 minutes until warmed through. Sprinkle with cheese and bake another 5-10 minutes.


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