Chicken Pot Pie Cornbread Casserole

 Ingredients:

3 cups cooked shredded chicken*

10 oz frozen mixed vegetables

1⁄2 cup sour cream

1 can cream of chicken soup (I love using the Campbells cream of chicken with herbs)

1⁄2 cup milk

2 cups shredded cheddar cheese

salt, pepper, and garlic powder to taste

Jiffy Cornbread Topping

1 box Jiffy corn muffin mix (8.5 ounces box)

1 can cream style corn (14.75 ounce can)

1 egg

3 tbsp melted butter

Directions:

Preheat oven to 400 degrees and lightly spray a 9×13-inch pan with nonstick cooking spray.

In a large bowl, mix together cooked chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, shredded cheese, and seasonings. 

Pour the chicken mixture into the prepared baking pan.

In the same bowl, whisk together jiffy mix, creamed corn, egg, and melted butter.

Spread cornbread batter over the chicken mixture.

Bake uncovered for 35 to 40 minutes, until the cornbread is golden brown.

* I cooked the chicken breast in my slowcooker. Added some chicken broth (so they wouldn't dry out) seasoned with salt and pepper or use whatever  seasoning you enjoy. Cooks until done ( depends on your setting and how big the breast are)

Remove from slowcooker, shred.

We liked this. Had it for 2 nights and then put the rest in the freezer for another night