Paula Deen's Chicken, Squash & Cornbread Casserole

• thinly sliced yellow squash6 cups
• shredded carrot1 cup
• sliced baby portabella mushrooms1 (8 ounce) package
• onion, chopped↗1
• red bell pepper, chopped↗1
• chopped cooked chicken3 cups
• crumbled cornbread3 cups
• shredded cheddar cheese↗3 cups

  divided

• chicken broth↗1 (14 ounce) can
• cream of chicken soup1 (10 3/4 ounce) can
• sour cream↗1 (8 ounce) container
• crumbled biscuit1 cup
• large eggs↗2
• poultry seasoning2 teaspoons
• dried thyme↗1 teaspoon
• teaspoon salt↗1⁄2

Step-by-step instructions

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.