Corn Bread Chicken Casserole

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

Chicken cornbread casserole made with a quick and easy homemade filling is topped with a cornbread crust box mix and baked to perfection

12 oz package dry egg noodles

½ TBS salt

3 to 4 cups cooked chicken cut into bite size pieces rotisserie, baked, boiled, or canned

1 (14.75oz) can cream style corn

2 (10oz) cans cream of celery soup

¾ cup chicken broth

8 oz shredded cheddar cheese

⅛ tsp salt

¼ tsp (each) black pepper, onion powder, garlic powder, and smoked paprika

8 oz box Jiffy corn muffin mix

+ ingredients listed on back of Jiffy box

2 to 4 oz diced green chilies (from a can)

parsley for garnish

Directions at catherinesplates.com

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