Chicken 'n' Corn Bread Bake Recipe

Reviewed on Sep. 24, 2009 by flyingfells

I have made this twice now and we really enjoy it. The aroma while cooking is very nice, I can hardly wait until Thanksgiving to try it with some leftover turkey.

Skygal

Reviewed on Aug. 21, 2009 by sweezo

Stove Top Stuffing brand has a corn bread version

Reviewed on Aug. 13, 2009 by fastquilter56

Thanks for the suggestion to use the slow cooker. I will definatly try this. Now... if I could find some corn bread stuffing mix.!!!

Reviewed on Aug. 12, 2009 by Rochelle64

You can make this in a slow cooker very easily-mix all ingredients-cook on high in a greased slow cooker for 45 minutes, then turn to low and cook for 4 hours. Great on Sundays-it's ready when you get home from church!

Reviewed on Aug. 11, 2009 by Patsacookin

We enjoyed this recipe a lot. I cut it back for 4 and it worked fine. To reduce sodium, I purchased the "Heart Healthy" condensed soup which is not only low in sodium but low in fat as well.

Reviewed on Aug. 10, 2009 by FranBard

With the amount of Sodium that would be  in the soup alone (surprising how much sodium is in soups) plus the broth (even low-sodium) and cornbread (cornbead by itself has salt added) stuffing, I believe it would be too salty for my taste.

Reviewed on Aug. 10, 2009 by lesabylake

My family loved this recipe. It will be one of our bi-wekly rotation. As far as the sodium concern, I boiled the chicken with the onions and I added garlic with the celery and I just this as my broth. It was fabulous as far as a southern liken.

Reviewed on Aug. 10, 2009 by 5xamom

Sodium must be a misprint!

Reviewed on Apr. 30, 2009 by nitehawk425

that is way to much sodium...