• 4 chicken breasts
  • 2 1/2 cups corn bread mix
  • *egg free read notes
  • 2 cups mixed vegetables
  • 1 1/2 cup shredded cheese
  • 3 tbsp kalamata olives
  • 1 tsp Himalayan sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika
  • 1/8 tsp garlic powder
  • 2-3 tbsp avocado oil

I just love it when dinner is one dish and uses simple ingredients that make a wholesome meal without much fuss!

Tis the season; we all are so busy and have more on our plate…..not just figuratively,  some of us like to watch our figure {wink wink} especially with all of the extra eating happening.

 I have a question for you, do you like short and sweet posts with all the cooking details in the actual recipe section or do you like stories and information in the post? Comment below if time is on your side ..I love to hear from you.

I am always amazed at how many of you mention something I have written about and I feel honored that you take the time to listen/read what I share.

I personally, sometimes skim through my favorite blogs that I follow because you may know that we bloggers can get a tad wordy on occasion. However, there are also the blogs that I love to read each word because I know I am going to learn a thing or two!

Unfortunately, many times I miss important details about cooking a recipe because it was in the post  and I was too impatient or tight on time to read through it. Therefore, I make sure to use the note section of the recipe to give you tips and details that might be helpful.

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CornBreadPie2

Cheesy Corn Bread Chicken Pie
 
Prep time

Cook time

Total time

 

Author:
Serves: 4-6

Ingredients
  • 4 chicken breasts
  • 2½ cups corn bread mix {I like arrowhead mills GF}
  • 2 cups mixed vegetables {I like spinach too}
  • 1½ cup shredded cheese
  • 3 tbsp. pitted kalamata olives
  • 1 tsp Himalayan sea salt
  • ½ tsp ground pepper
  • ½ tsp paprika
  • ⅛ tsp garlic powder
  • 2-3 tbsp avocado oil

Instructions
  1. Season chicken with a heavy hand of pepper, sea salt, and garlic powder (or your favorites).
  2. In a frying pan with few tablespoons of oil cook chicken. Undercook the chicken just a tad.
  3. While chicken is cooking, make the corn bread mixture according to your brand’s directions.
  4. Don’t overcook the chicken because it has to go in the oven with corn bread for 20 min.
  5. Let chicken cool for a few minutes and shred it into a big bowl. Chop olives.
  6. Add 1 cup of cheese {reserve ½ for top}, veggies, olives, add extra salt to taste into the bowl of chicken.
  7. Add chicken mixture in a 8 x 5 {or so} casserole dish or my favorite “time saving” 4 individual oven safe dishes.
  8. If using a large casserole dish baking will take longer about 25-30 min.
  9. Pour the corn bread mixture over the chicken/veggie mixture. Top ½ cup cheese over corn bread.
  10. Bake for 20-25 minutes until corn bread is golden brown in individual dishes or longer for casserole dish.

Notes
If your brand of corn bread uses more than 2½ cups of ingredients than what I call for in this recipe, you can make a mini loaf of corn bread on the side with the remaining. When I used the whole 3 plus cups of Arrowhead’s corn bread ingredients I felt the casserole was too bready. * Also if you need the corn bread to be egg free use 2 tbsp ground flax & 5 tbsp of water to replace each egg. I love adding ¼ cup frozen sweet corn to my corn bread topping as it gives it extra texture and taste. If you are using a salty cheese be careful with adding extra salt. Please use an organic corn bread mix so that you can be sure it is GMO and pesticide free.

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With Spoonful of Health,

Dawn-Signature