1 quart Pressure Canned Chicken
2 cloves garlic, minced
½ onion, diced
1 stalk celery, diced
Frozen veggies (broccoli spears, spinach, mixed vegetables, corn, etc…)
1 can (10.75 ounce) condensed cream of chicken soup
1 can (10.75 ounce) condensed cream of mushroom soup
Salt and pepper to taste
1 package cornbread mix
Drain the liquid from the chicken in to a fry pan. Heat the liquid on medium high/high and when bubbling add the garlic, onion and celery to sauté until tender.
Combine sautéed mixture with soups and frozen veggies. Mix in shredded chicken and mix well. Add salt and pepper to taste. Pour mixture into a lightly greased 9x13 inch baking dish.
Top with shredded cheddar cheese
Mix cornbread according to package directions and spread on top of cheese layer.
Bake according to the cornbread package instructions until cornbread top is golden brown and cooked through.