Recipe Background
How easy is the Easy Weeknight Bake? Well, put it like this: imagine the full experience of a chicken pot pie that's ready in less than an hour, and half of that time is just letting it all come together in a bake! The top is a fluffy, golden-brown cornbread, and the filling is a creamy, meaty, rich chicken delight with plenty of vegetables to keep things hearty and satisfying! This Easy Weeknight Bake takes a load off your shoulders and beckons you to pull up a chair and just enjoy!
How easy is the Easy Weeknight Bake? Well, put it like this: imagine the full experience of a chicken pot pie that's ready in less than an hour, and half of that time is just letting it all come together in a bake! The top is a fluffy, golden-brown cornbread, and the filling is a creamy, meaty, rich chicken delight with plenty of vegetables to keep things hearty and satisfying! This Easy Weeknight Bake takes a load off your shoulders and beckons you to pull up a chair and just enjoy!
Ingredients
- 2 tablespoons oil
- 3 chicken breasts boneless, skinless, and cut into cubes
- salt to taste
- pepper to taste
- 1/3 cup butter
- 1/4 cup onions diced
- 1 (12-ounce) bag frozen mixed vegetables
- 1/3 cup flour
- 1 1/4 cups chicken broth
- 2/3 cup milk
- 1 (15-ounce) box cornbread mix batter prepared according to the package directions
Directions
- Preheat the oven according to the temperature specified on the package directions of the cornbread mix, about 400 degrees F.
- Heat 2 tablespoons of the oil in a large pot.
- Add the chicken and season it with the salt and the pepper.
- Cook until the chicken is cooked through, about 10 minutes.
- Drain the pot and set the chicken aside.
- In the same large pot over medium-high heat, melt the butter.
- Add the onions and cook until translucent, about 2 minutes.
- Add the frozen vegetables and cook until warmed through, about 3 minutes.
- Stir in the flour and cook, stirring continuously, until the raw flour smell disappears, about 2 minutes.
- Whisk in the chicken broth, adding about 1/2 cup at a time to avoid lumps.
- Once all of the chicken broth is mixed in, add in the milk and whisk to combine.
- Allow the mixture to cook until thickened, about 3-4 minutes.
- Stir in the cooked chicken and cook until heated through, about 1-2 minutes.
- Transfer the mixture from the heat.
- Pour the mixture into a 9x9-inch baking pan.
- Top the mixture with the prepared cornbread batter.
- Bake until the cornbread is cooked through, according to the package directions, about 22-26 minutes.
- Allow the bake to sit for 5 minutes out of the oven.
- Serve.
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