Chicken, Squash, and Cornbread Casserole

6 cups thinly sliced yellow squash
1 cup shredded carrot
8 oz sliced baby bella mushrooms
1 onion, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
3 cups crumbled cornbread
3 cups shredded Cheddar cheese
1 can chicken broth
1 can cream of chicken soup
1 (8 oz) container sour cream
1 cup crumbled biscuits
2 large eggs
2 tsp Cavender's seasoning
1 tsp thyme
1/2 tsp salt

In large pot, 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. Preheat oven to 350. Lightly grease a 3 quart casserole. In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, cavender's, thyme, and salt. Spoon mixture into prepared casserole. Bake 45 minutes to one hour or until center is set. Sprinkle evenly with remaining cheese. Bake 10 minutes more or until cheese is melted. Serve immediately.

Serves 10