1 (16-ounce) cornbread or cornbread muffins
1/2 cup (1 stick) butter, melted
1 pound frozen breaded chicken tenderloins, baked according to package directions
3 cups frozen mixed vegetables, thawed
1 (24-ounce) jar chicken gravy
DirectionsPreheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a food processor, pulse cornbread into fine crumbs. Place crumbs in a large bowl; add butter and mix well. Reserve 2 tablespoons crumbs. Press remaining crumbs into baking dish to form crust. Bake 10 minutes.
Cut chicken into 1-inch pieces and place in a large bowl. Add vegetables and gravy to chicken; mix well. Pour over crust; sprinkle with reserved crumbs.
Bake 25 to 30 minutes, or until hot and bubbly.