Best chicken casserole

Chicken Enchilada

I hate tediously rolling individual enchiladas so I just layer all of the ingredients like lasagna & bake it.

Chicken, broccoli and rice.

Chicken divan, but not made with canned soup

Chicken and Cornbread Casserole is sort of a creamed chicken with cornbread on top. This is one recipe that I think works well with Jiffy. A little sweet in the cornbread compliments the dish. You can make your own or use the brand of your choice. You may need more than one box or recipe of the cornbread, depending on how much you make. It's not an exact science with this dish.

CHICKEN AND CORNBREAD CASSEROLE

2 fryers (or a comparable amount of boneless skinless breasts (4 is usually enough unless they are small) and/or thighs)- I remove the skin before making cooking the chicken, but most often, I use boneless skinless breasts-it’s easier)
2 t salt
1 t pepper
1 bay leaf (I use 2 usually, at least)
1 rib celery, chopped (I use more.)
1/2 c chopped onion (I use more.)
6 T margarine (I use butter)
1/3 c flour
2 cups chicken broth ( you may need more than this to cover the chicken)
1 cup evaporated milk
Tabasco and Lea and Perrin to taste
1 box Jiffy cornbread mix, mixed per directions on box.

Boil chicken, salt, pepper, bay leaf, celery and onion in chicken broth until chicken is just tender. Drain, but save the stock. Debone and chop chicken.

Melt margarine; blend in the flour, but do not brown. Add 2 cups of the reserved stock slowly, including some of the chopped veggies. Stir while adding the stock and continue while adding the evap. milk. Stir until smooth and thickened. Add the chicken and check the seasoning, adding the Tabasco and Lea & Perrin.

Pour hot creamed chicken into a 3 quart casserole dish and cover evenly with the cornbread batter. Bake for about 25 minutes or until top is golden brown and cornbread is cooked through.

The recipe below is very easy. You can sub a broiler chicken from the grocery store instead of boiling one.

If you want an even easier King Ranch, City Market on Jefferson often has them in the freezer case and they're pretty good..

King Ranch Chicken
1 lg Fryer, boiled, deboned and cut into bit size pieces
1 lg onion, chopped
1 lg green pepper, chopped
1 pkg tortillas
chicken stock
1 1/2 tsp. chili powder
garlic to taste
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
1/2 lb cheddar cheese

Combine chicken, onion and green pepper. Layer alternately with tortillas, which have been dipped into hot stock just long enough to soften, in a shallow 3 quart buttered casserole dish. Top with grated cheese and sprinkle with chili powder and garlic salt. Add in order: chicken soup, mushroom soup and tomatoes. Bake at 350 degrees for 30 to 45 minutes.