ISO Recipe Using Leftover Chicken and Cornbread

[Lee Ann K.]

I need some help using up my leftovers - I've got 2/3 of a roast chicken, about an 8 x 8 square of cornbread, and some Honey-Mustard Whipped Sweet Potatoes that I was thinking about combining into a Thanksgiving-type leftover casserole, but my notebook with my treasure trove of clipped recipes is unavailable to me at this time (packed for remodeling about to take place). Some suggestions/recipes would be greatly appreciated.

[sharsd]

How about making a cornbread chicken pot pie? I've done this before just using jiffy mix, but I'm sure you could cook the chicken filling and put the cornbread on top for the same effect. Here's a recipe using Bisquick, but you can use it for the filling!

http://newlywedcooking.blogspot.com/2008/01/old-fashioned-favorite.html
2 cups chopped cooked chicken breast
1/2 cup sliced mushrooms
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1/2 tsp thyme, rosemary
1 1/2 cups instant biscuit mix
1 cup milk
3 tbsp melted butter

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.