Quarantine at Home Series: Chicken Cornbread Casserole

      By this time most folks just want a simple meal that includes ingredients available around the house or at the local store. By now most of us are way past fancy and eclectic dishes and crave the simple comfort food style meals we grew up with.
      The next dish in my series is a country classic, easy to make at home any time of year.  All of the ingredients are easy to obtain anywhere resulting in a delicious meal.  Enjoy.

4 cups crumbled cornbread (I use Jiffy cornbread mix, another reason to save leftover cornbread)
chopped celery, onions, bell pepper to taste
1 1/2 cups chopped chicken (I use chopped/trimmed chicken thighs as it doesn't dry out)
1 can cream o' chicken soup
1 1/2 cup chicken broth
1 cup grated cheese of choice

Boned and then chopped. Be sure to get most of the skin fat off.

Save that day (or two) old cornbread

Even though the recipe didn't call for it, I simmered my chicken in a skillet till no long pink.

Mix all the ingredients into a greased 9" x 13" baking dish and let it rest 30 minutes.

Nearly the rest of the ingredients, except the cheese.  It's pretty simple. 

Mixed and letting set up for 30 minutes before baking

Bake at 350F for 30-45 minutes.  Although it needs nothing, serve hot with a salad.  This meal defines comfort food, ABSOLUTELY DELICIOUS. 

Enjoy anytime of year

"I like chicken a lot because chicken is generous...it is obedient.  It will do whatever you tell it to do." 

Maya Angelou

WiFi courtesy of Verizon MiFi