Chicken Cornbread Casserole
Super easy chicken slow-cooker recipe that tastes like Thanksgiving, but without all the hassle. It's such a hearty and delicious meal for the fall or winter season.
Servings: 6
Cost: $12
Ingredients
- 5 cups cubed cornbread or use cornbread stuffing
- 1/4 cup butter
- 1 large onion, chopped about 2 cups
- 4 celery ribs, chopped about 2 cups
- 3 cups shredded cooked chicken
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup (or use 2 cans of chicken)
- 1/2 cup reduced-sodium chicken broth
- 1 tsp poultry seasoning
- 1/2 tsp rubbed sage optional
- 1/4 tsp pepper
Instructions
- Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan. (skip if using stuffing mix)
- In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings.
- Cook, covered, on low 3-4 hours or until heated through.
