Leftover casserole: Part 2

Okay so it's really more of a pot pie...minus the pie crust part. None of these measurements are accurate - except the stock+soup combo because you don't want it to be too thin or you'll just end up with mush.

This comes from my mom, who used to make a similar dish with frozen peas and carrots (don't bother cooking, just dump frozen into the soup mixture and they'll cook in the oven). Also, I'm pretty sure she used cream of celery but I didn't have any.

-Cut up leftover roasted chicken into small pieces
-Peel and dice some carrots you find in the bottom of your fridge
-Ditto for a few potatoes in the pantry
-Throw in some celery for good measure, cutting off sketchy looking bits
-Toss the above with pepper and paprika


-Defrost a half-cup of chicken stock from the freezer and mix with a can of cream of mushroom soup that you find in the back of the pantry
-Stir in chicken and veggies
-Dump the whole thing into a casserole dish (I used a 9"x9")

-Mix a package of Jiffy corn bread according to the instructions on the box, only add two extra tablespoons of milk so it's slightly thin
-Slowly pour on top of chicken/veggie/soup mix

-Bake at 400 degrees for 20 minutes

The cornbread will "float" on top of the filling, which results in this great "crusty on the top, mushy on the bottom" texture that just can't be beat!