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Chicken 'n' Corn Bread Bake Recipe

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Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. It's often on the menu when I cook for my husband, our four children and their spouses and our 10 grandkids.

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Chicken 'n' Corn Bread Bake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 8 Servings

25 25 50

Ingredients

2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups corn bread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups (12 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed

Directions

In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
Bake, uncovered, for 325° for 25-30 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 cup equals 441 calories, 22 g fat (11 g saturated fat), 111 mg cholesterol, 1,202 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Chicken 'n' Corn Bread Bake in Country Woman August/September 2007, p29

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Reviews for Chicken 'n' Corn Bread Bake (11)

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Reviewed on Jan. 29, 2012 by jmkasprak

We didn't care for this casserole at all. I made it exactly as written. The bottom was just a clump of wet stuffing (probably too much broth) and it really lacked seasoning so the flavor was boring.

Reviewed on Oct. 02, 2010 by ksb223

Easy and yummy. The stuffing defines the flavor so change it up and use other types of stuffing mix; you will get a totally different flavor. the sour cream makes the soup layer just that much creamier. also using Campbell's chicken & herb soup adds depth and interesting flavors.

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.