Chicken Cornbread Bake

It’s a throw together. Kinda spicy, kinda sweet. Hearty but not heavy. I was going for a tamale pie type meal. This is a first go round so I may change it up next time. Nothing is set in stone in my kitchen.
Chicken Cornbread Bake
It’s a throw together. Kinda spicy, kinda sweet. Hearty but not heavy. I was going for a tamale pie type meal. This is a first go round so I may change it up next time. Nothing is set in stone in my kitchen.
Cooking Instructions
- 1
Preheat oven to 350. In a pot, poach your chicken breasts in seasoned water. Allow to cool in the pot when finished then chop it. Or use leftover chicken.
- 2
In an oven proof pan sauté the chopped onion, season as you go. Add tomatoes and drained corn, season and allow to cook for a bit. Next time I’ll use tomato paste and fry it with the onions. Season and add sugar. Remove from heat and add cream of chicken soup and add 2 cups cheese and the chopped chicken. Mix well.
- 3
Mix your cornbread mix according to package directions and add 1 cup shredded cheese and garlic powder. I also add a little olive oil. Spread over top of chicken stew and bake until golden brown. Allow to cool before serving.
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