Paula Deen'S Chicken, Squash & Cornbread Casserole

• 6 cups thinly sliced yellow squash
• 1 cup shredded carrot
• 1 (8 ounce) package sliced baby portabella mushrooms
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cups chopped cooked chicken
• 3 cups crumbled cornbread
• 3 cups shredded cheddar cheese, divided
• 1 (14 ounce) can chicken broth
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (8 ounce) container sour cream
• 1 cup crumbled biscuit
• 2 large eggs
• 2 teaspoons poultry seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon salt

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. Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
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. Bake 45 minutes to 1 hours or until center is set.
5. Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.

carrot, baby portabella mushrooms, onion, red bell pepper, chicken, crumbled cornbread, cheddar cheese, chicken broth, cream of chicken soup, sour cream, biscuit, eggs, poultry seasoning, thyme, salt

Taken from www.food.com/recipe/paula-deens-chicken-squash-cornbread-casserole-252357 (may not work)