During the holidays, there's nothing better than having the entire family around. Cooler temperatures also mean it's time to bring out some delicious comfort food, and this chicken cornbread casserole is a dish the whole family will love. From start to finish, this dish is ready in just over an hour.

Ingredients - Filling

• 1 10.5-ounce can condensed cream of chicken soup
• 1 10.5-ounce can condensed cream of mushroom soup
• 3/4 cup milk
• 4 cups cooked, diced chicken
• 1 cup grated cheddar cheese

Ingredients - Cornbread Topping

• 1 8.5-ounce box corn muffin mix
• 1 14.75-ounce can cream-style corn
• 1/3 cup sour cream
• 1 egg
• 2 tablespoons melted butter

Instructions

Preheat the oven to 400 F. Spray either a 2 or 3 quart baking dish with cooking spray. Opting for the smaller dish will result in a slightly thicker cornbread topping.

Whisk together the condensed soups and milk in a large bowl. Stir in the cooked chicken and cheese.

Pour the chicken mixture into the prepared baking dish.

Stir together the corn muffin mix, cream-style corn, sour cream, egg, and melted butter into a separate bowl. Spread it evenly over the chicken mixture.

Bake uncovered for about 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. Tent the casserole loosely with the foil if you find the top turns too dark before the dish is cooked through. Let the dish stand between 5 to 10 minutes, then serve.

Source: Theseasonedmom.com