Gluten-Free Southern Chicken Cornbread Casserole

I recently posted my TOP 10 Dishes from Pinterest that I would like to try gluten-free.  Well, here you have the first one I made! Southern Chicken Cornbread Casserole from Betty Crocker.  I found this recipe while searching Betty Crocker's website for some yummy dishes to try and pinned it on Pinterest.  I'm very happy with how it turned out and my husband enjoyed it as well, having two helpings! It's definitely a recipe I will keep on hand and make again. Give it a try and let me know what you think! 

Visit my previous post for this full recipe!

Ingredients:

Not pictured is Sugar (1/2 cup), which is needed for the Cornbread Mix

Step 1: Preheat Oven to 400 and spray 13 x 9 casserole dish with nonstick spray

Step 2: 

Mix together:

- 3 C. Chopped Cooked Chicken Breast 

- 1 C. Milk

- 1 1/2 C. Sour Cream

- 1 tsp.Poultry Seasoning

- 1/4 t. Garlic Powder

- Salt and Pepper to Taste

Note: For the Chicken, I Baked 3 Chicken Breasts for 35 minutes at 350 - then chopped/shredded.

Step 3: 

Fold in:

2 C. or 1 - 8 oz package Shredded Cheese (I used Casserole Cheese)

3 Green Onions Chopped

Step 4: 
Mix Together
Pour in greased 13 x 9 casserole dish

Step 5: 
Mix Together Cornbread Mix
- Pamela's Products Cornbread
- 1 Stick melted butter
- 1/2 Cup Sugar
- 1 Can DelMonte Cream of Corn
- 2 Eggs

Then Pour Over Casserole and Bake at 400 for 30 minutes or until tootpick comes out clean



Step 6:

Out of the oven! It's ready!

Step 7: Garnish with green onions and enjoy :)

Gluten-Free Southern Chicken Cornbread Casserole