Chicken Cornbread Casserole
Chicken, cooked and cubed (2 breasts, 3 thighs, one package of tenders or however much you want)
1 can cream of chicken soup
1 pkg. cornbread mix
1 cup milk
Cook chicken, cut into bite sized pieces. Place in 8 X 8 or comparable size casserole dish. Combine cream of chicken soup and milk in saucepan. Heat until bubbly. Pour mixture over chicken. Prepare cornbread. Add one tablespoon sugar if not already sweet. Pour over chicken. Bake at 425 degrees for 20 minutes until browned.
This recipe is very simple, my favorite kind! The original recipe calls for a package of Jiffy cornbread but I prefer having cornbread not so sweet.
Chicken Paks
Chicken breasts
Mushrooms (I've only used canned)
1/4 can mushroom soup
Carrots
Zuchinni
Salt
Pepper
Using one large piece of foil, place chicken breast on top. Salt and pepper chicken. Add mushrooms, carrots and zuchinni, as much as you want. Place mushroom soup on top. Wrap ingredients with foil. Bake at 350 degrees for one hour. This serves one person.
You can make as many chicken packs as you want. Its a full meal in one. No muss, no fuss. Easy clean up. I'm going to try yellow squash with it instead of zuchinni this week.
My mom was the best chicken cooker. I wish I could tell you her recipes, but she did not have any.
That is the way my fried chicken is. I just remove the skin and dip the chicken in flour. I melt a stick of Parkay in my electric skillet, put the chicken in and sprinkle it with onion salt. I turn once after 20 minutes, sprinkle again with the onion salt and cook for another 20 minutes. This is chicken with the bone in. Anyway, it all turns out good, at least my family likes it.