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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 Mar. 07, 2011 by patjepsen
This was very bland. My family each had one small helping and didn't want any mone. They all ask that I not make it again. 3/4 of the dish went in the trash.
Reviewed on Apr. 27, 2010 by bodzenski
i used left over turkey and corn bread and we loved it
Reviewed on Feb. 12, 2010 by ka_woman
It was a good way to use up leftover cornbread I had but it was way too salty for our family.
Reviewed on Dec. 14, 2009 by laurenashley07
Yummy! I made this last night for my boyfriend and I, very delicious! :) I used far less onions than was listed but neither of us are big onion fans! :) Recommended! :)
Reviewed on Jul. 13, 2009 by cookjan
This is an excellent recipe. I used the Buttery Corn Bread from Taste of Home. Yum!
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