Farm Fresh Chicken Cornbread Casserole

Step 1 -Preheat the oven according to the package directions for the cornbread mix.

Step 2 -Heat the oil in a large pot on the stove-top over medium-high heat.

Step 3 -Add the cubed chicken to the pot and season it with salt and pepper.

Step 4 -Cook until the chicken is cooked through at 165 degrees F internally, stirring occasionally, for about 10 minutes.

Step 5 -Transfer the chicken from the pot and set it aside.

Step 6 -In a separate large pot on the stove-top over medium-high heat, melt the butter.

Step 7 -Add the onions and cook for about 2 minutes.

Step 8 -Add the frozen vegetables and cook until warmed through and no longer frozen, about 2 minutes.

Step 9 -Stir in the flour and cook until the raw flour smell disappears and it becomes lightly golden brown, about 2 minutes.

Step 10 -Whisk in the chicken broth, adding only 1/2 cup at a time and whisking vigorously to avoid lumps.

Step 11 -Add the milk, whisking to combine.

Step 12 -Cook the mixture until thickened, about 2-3 minutes.

Step 13 -Stir in the cooked chicken and cook until heated through, for about 1 minute.

Step 14 -Pour the mixture into a 9x9-inch square baking dish.

Step 15 -Add the cornbread mixture to the top of the filling mixture in the baking dish, smoothing it out so that all of the filling is covered.

Step 16 -Bake the casserole according to the package directions on the cornbread mix until the cornbread is baked through.

Step 17 -Transfer the casserole from the oven and let rest for 5 minutes. Serve hot.