Corn Bread Chicken Bake Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 392
  • Fat:
  • 9 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 40 mg
  • Sodium:
  • 1307 mg
  • Carbohydrate:
  • 57 g
  • Fiber:
  • 4 g
  • Protein:
  • 20 g


Cashew Chicken Casserole

"I especially like this dish because I can get it ready the day before I need it," comments Julie Ridlon of... View this recipe »



Corn Bread Chicken Bake

Quick Cooking - try a FREE ISSUE today!

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.

SERVINGS: 8-10

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 45 min.

Ingredients:

  • 1-1/4 pounds boneless skinless chicken breasts
  • 6 cups cubed corn bread
  • 8 bread slices, cubed
  • 1 medium onion, chopped
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 2 tablespoons butter, melted
  • 1-1/2 to 2 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon pepper

Directions:

Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Drain and cut into cubes.
    In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.


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