Corn Bread Chicken Bake
Quick Cooking
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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.
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.