Chicken 'n' Corn Bread Bake Recipe

Chicken 'n' Corn Bread Bake Recipe photo by Taste of Home

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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