Ingredients
-
6
-
1
-
1
-
1
-
1
-
3
-
3
-
3
-
1
-
1
-
1
-
1
-
2
-
2
-
1
Directions
Paula Deen’s Chicken, Squash & Cornbread Casserole, This is a hearty one-dish meal for fall!, This was a delicious dish used several recipes in this dish from Zaar used Recipe #208758 for the cornbread, and Recipe #161470 and I also made Recipe #82588 for the cream of chicken soup I also changed the servings to 5-6 servings There is only 2 of us here at home and it still made alot for us Thanks for sharing the recipe 🙂
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Steps
|
1
Done
|
In a Large Dutch Oven, Combine Squash, Carrot, Mushrooms, Onion and Bell Pepper. Add Water to Cover; Bring to a Boil Over High Heat. Reduce Heat and Simmer 10-12 Minutes or Until Tender. Drain Well. |
|
2
Done
|
Preheat Oven to 350 Degrees and Lightly Grease a 3-Quart Casserole. |
|
3
Done
|
in a Large Bowl, Combine Squash Mixture, Chicken, Cornbread, 2 Cups Cheese, Chicken Broth, Cream of Chicken Soup, Sour Cream, Biscuits, Eggs, Poultry Seasoning, Thyme and Salt. Spoon Mixture Into Prepared Casserole. |
|
4
Done
|
Bake 45 Minutes to 1 Hours or Until Center Is Set. |
|
5
Done
|
Sprinkle Evenly With Remaining Cheese and Bake 10 Minutes or Until Cheese Is Melted. |
