Farmhouse Chicken Cornbread Casserole

Ingrédients

1 (10.5 oz) can condensed cream of chicken soup, not diluted

1 (10.5 oz) can condensed cream of mushroom soup, not diluted

¾ cup milk

4 cups cooked, diced chicken

1 cup grated cheddar cheese

CORNBREAD TOPPING:

1 (8.5 oz) box corn muffin mix (such as Jiffy brand)

1 (14.75 oz) can cream style sweet corn

⅓ cup sour cream

1 egg

2 tablespoons melted butter

Instructions

Preheat oven to 400°F. Spray a 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker and may require a few extra minutes in the oven.

In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.

Pour chicken mixture into prepared baking dish.

In a separate bowl, whisk together corn muffin mix, cream style corn, sour cream, egg, and melted butter. Spread evenly over the chicken mixture.

Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it’s cooked through. Let stand for about 5-10 minutes, then serve!