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Cowboy Casserole with Cornbread and Chicken
Ingredients
  • 4 cups coarsely crumbled cornbread I used about ¾ of the cornbread that was baked in an 8-inch square pan
  • ¼ cup diced green bell pepper
  • ½ cup diced onion
  • ¼ cup diced celery
  • ½ cup shredded cheddar cheese
  • 2 cups cooked, diced chicken (I used about half of the meat from a store-bought rotisserie chicken)
  • 1 (10.5 ounce) can cream of chicken soup (NOT diluted)
  • 1 cup chicken broth
Steps
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