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Chicken Cornbread CasseroleMain Dishes & Casseroles
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Submitted by Judy Mire
on Sunday, December 07, 2008
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 10 minutes |
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This quick and easy casserole dish is great for leftover turkey or chicken. Ben Franklin, in a letter to his daughter, proposed the turkey as the official United States bird. In 2007, the average American ate 17.5 pounds of turkey. 97% or Americans surveyed by the National Turkey Federation eat turkey at Thanksgiving. Turkey consumption has increased 116% since 1970. Since 1970, turkey production in the United States has increased nearly 300 percent. In 2007, 271,685,000 turkeys were produced in the United States. In 1970, 50 per cent of all turkey consumed was during the holidays, now just 29 per cent of all turkey consumed is during the holidays as more turkey is eaten year-round.
In 2006, Turkey was the # 4 protein choice for American consumers behind chicken, beef and pork
The average weight of a turkey purchased at Thanksgiving is 15 pounds. The heaviest turkey ever raised was 86 pounds, about the size of a large dog. A 15 pound turkey usually has about 70 percent white meat and 30 percent dark meat.
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| Ingredients |
| 4 cups crumbled corn bread (I use two boxes of Jiffy) |
chopped onions, celery, bell pepper to taste |
| 1 1/2 cup chopped chicken |
1 can cream of chicken soup |
| 1 1/2 cup chicken broth |
1 cup grated cheese of choice (optional) |
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| | | Directions | Mix all ingredients and pour into sprayed 13x9 baking dish and set aside for 20 minutes. Then bake at 350 for 30-45 minutes.
Recommended Sides - Serve with green salad and you have a complete meal!
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