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To make the most of leftover corn bread, try this hearty main-dish casserole sent in by Madge Britton from Afton, Tennessee. "It's moist, delicious and good on any occasion," she notes.
Nutritional Facts 1 serving (1 cup) equals 392 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 1,307 mg sodium, 57 g carbohydrate, 4 g fiber, 20 g protein.
Originally published as Corn Bread Chicken Bake in Quick Cooking November/December 2001, p42
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Reviewed on Aug. 10, 2012 by reuterstl
Great use of leftovers. Poultry seasoning works well in place of the rubbed sage.
Reviewed on Mar. 13, 2012 by quickfix
I haven't made this recipe, but we call this cornbread dressing. I would add a few boild eggs, chopped onion, bell pepper and celery, a couple TBSP Splenda or Stevia, one can Cream of Chicken Sour and one of Cream of Celery, and like the previous reviewer, no sliced bread, just cornbread. Yum
Reviewed on Mar. 06, 2012 by simbabell
This was sooo delicious! I made it with 8 cups of cornbread and no sliced bread and added a little shredded cheddar and omg it was amazing!
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