Paula Deen'S Chicken, Squash & Cornbread Casserole

1. 1

   In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.

2. 2

   Preheat oven to 350 degrees and lightly grease a 3-quart casserole.

3. 3

   In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.

4. 4

   Bake 45 minutes to 1 hours or until center is set.

5. 5

   Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.

* Per serving · 4 servings · Values may vary.