with cornbread as the crust. it was great. This meal is sweet, juicy, and Fabulous.
lol It was really a bonding time between me and my sister where we can jut
have girl talk and talk about school and whats going on in her life as well a
teach her how to cook. It takes about 30 minutes to cook, but a hour to prep.
I put it in a regular baking pan. you can go to a local 99 cent store they should
be available three for a dollar. This meal feeds about 8 people.
So I'm put the recipe below and you can alter it to you liking.
| 1 pack of boneless chicken breast, cut into pieces | |
| 1/2 | teaspoon peppered seasoned salt |
| 1 jar (12 oz) chicken gravy | |
| 1 | bag (1 lb) frozen vegetables |
| 1/2 | cup sour cream |
| 1 | box of cornbread mix |
| 1/3 | cup milk |
| 2 | tablespoons butter or margarine, melted |
| 1 | egg |
| 2 | tablespoons shredded Parmesan cheese(optional) |
| 1. | Heat oven to 350 degrees. Layer pan with some cooking oil (using a nap to cover the pan and the sides) just so the food won't stick. Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown. |
| 2. | 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 warm water if frozen until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm. |
| 3. | In medium bowl, mix cornbread, milk, butter and egg with a spoon just until moistened (batter will be lumpy). Spoon chicken mixture into your pan. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter. |
| 4. | Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving. |
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