Heat oven to 400°F. Spray 13x9-inch (3-quart)
glass baking dish with cooking spray. Sprinkle
chicken with seasoned salt. In 12-inch nonstick
skillet, cook chicken and onion over medium-high
heat 4 to 6 minutes, stirring occasionally, until
chicken is brown
Stir in gravy. Heat to boiling. Reduce heat to
medium-low; cover and cook about 5 minutes,
stirring occasionally, until chicken is no longer
pink in center. Meanwhile, place vegetables in
colander. Rinse with hot water until thawed.
Remove chicken mixture from heat. Stir in
vegetables and sour cream; keep warm.
In medium bowl, mix cornbread and muffin mix,
milk, butter and egg with spoon just until
moistened (batter will be lumpy). Spoon chicken
mixture into baking dish. Drop batter by spoonfuls
around edges of warm chicken mixture. Sprinkle
cheese over batter.
Bake uncovered 20 to 22 minutes or until cornbread
is deep golden brown. Let stand 5 minutes before
serving.
Serving
Suggestions
Make sure that the chicken filling is still hot before dropping the cornbread batter on top to ensure that the cornbread will bake throughout. This r
Originally Submitted
10/13/2011
0 Out of 5 from
0 reviews
You can add this Cornbread-Topped Chicken Pot Pie recipe to your own private DesktopCookbook.
