Chicken and Vegetable Casseroles

This recipe group is listed in Main: Poultry
and Main: Casserole

A complete meal in one pan but I think I need to make adjustments and improvements on this recipe

Chicken Vegetable Cornbread Bake

Serving for six

Prep time 30 minutes, baking 65 minutes

Things You Need

  • Mixing bowl
  • Baking dish (9x13)
  • Cutting board and knife
Chicken Vegetable Cornbread Bake


  • 1 16 oz bag of frozen mixed vegetables (mine included carrots, corn, peas, and beans)
  • 2 cans Cream of Chicken condensed soup
  • 4 cooked and cubed chicken breast


  • 1 cup uncooked cornmeal
  • 1/2 cup uncooked whole wheat hot natural cereal (like Cream of Wheat® which is Enriched Farina)
  • 1 cup fat-free sour cream
  • 1/2 cup unsweetened applesauce
  • 1 t baking powder
  • 1/2 t table salt
  • 1/3 cup Sucralose
  • 2 t olive oil
  • 2 large eggs
  • 1/2 cup fat-free skim milk


  1. Preheat oven to 400°
  2. Steam (or cook to your choice) vegetables
  3. Combine soup and vegetables in baking dish
  4. Add chicken on top
  5. Bake at 400° for 20 minutes
  6. Mix all topping ingredients together and set aside
  7. After 20 minutes of baking, remove chicken/vegetable mix and add topping to cover
  8. Return to oven and continue to bake at 400° for 45 minutes
  9. Remove from oven to cool a litte, then serve


Use any vegetables that suit you. Be sure to have the chicken/vegetable mix very hot before you top it with the cornbread mix.

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