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Baked Cornbread, Chicken and Rice

Baked Cornbread, Chicken and Rice

Serves:  4-6

1 cup long-grain rice
11/3 cup milk, divided
1 (15-ounce) can cream-style corn
1/4 cup dried cranberries
11/3 teaspoons salt, divided
1/4 teaspoon sage
1/4 teaspoon celery seeds
1/4 teaspoon pepper
1
1/4 pounds boneless, skinless chicken thighs
1 (8.5-ounce) package cornbread muffin mix
1 egg



Preheat oven to 375°.

 Combine rice, 1 cup milk, corn, cranberries and 1 teaspoon salt in 5-quart casserole or oven-proof saucepan.  Combine remaining salt, sage, celery seeds, and pepper in small dish.

Place chicken on top of rice mixture, and season with sage mixture.

Combine muffin mix with remaining 1/3 cup milk and egg.  Spread muffin mixture on top of chicken.  Cover, and bake covered 45 minutes.




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