Cornbread Chicken Casserole

Ingredients

• 1 pound boneless, skinless chicken breasts, cubed
• 1/2 teaspoon granular garlic
• 1/2 teaspoon dried oregano
• 1 1/2 cups sour cream
• 1 cup 1% milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup chopped yellow onion
• 1 cup sliced carrots
• 1 1/2 cups frozen broccoli florets, thawed and cut into bite-size pieces
• Topping
• 1 package cornbread mix (6.5 ounces)
• 1 can cream-style corn (14.75 ounces)
• 2 Tbsp. olive oil

Instructions

1. Preheat oven to 400 degrees F. Spray a 3-quart baking dish (9x13 or equivalent) with pan coating spray or brush with olive oil. In a bowl, mix together the chicken, seasonings, sour cream, and milk. Fold in the cheese, onion, carrots, and broccoli. Pour mixture into baking dish. In a separate bowl, mix together the cornbread mix, creamed corn, and olive oil. Spread evenly over the chicken mixture. Bake for 30 minutes, or until a toothpick inserted in the center of the topping comes out clean.