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

Chicken 'n' Corn Bread Bake Recipe

Read Reviews
3.5 12 7
Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 441 calories, 22g fat (11g saturated fat), 111mg cholesterol, 1202mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 27g protein.


  1. Preheat oven to 325°. In a large saucepan, combine broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
  2. Transfer to a greased 13x9-in. baking dish. Top with chicken. In a small bowl, combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
  3. Bake, uncovered, 25-30 minutes or until heated through. Yield: 8 servings.
Originally published as Chicken 'n' Corn Bread Bake in Country Woman August/September 2007, p29

Reviews for Chicken 'n' Corn Bread Bake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
pajamaangel User ID: 1603339 265564
Reviewed May. 5, 2017

"Pretty salty. I would alter the recipe to change the sodium content next time."

jmkasprak User ID: 2880256 209193
Reviewed Jan. 29, 2012

"We didn't care for this casserole at all. I made it exactly as written. The bottom was just a clump of wet stuffing (probably too much broth) and it really lacked seasoning so the flavor was boring."

ksb223 User ID: 1270993 154863
Reviewed Oct. 2, 2010

"easy and yummy. The stuffing defines the flavor so change it up and use other types of stuffing mix; you will get a totally different flavor. the sour cream makes the soup layer just that much creamier. also using Campbell's chicken & herb soup adds depth and interesting flavors."

flyingfells User ID: 989046 132890
Reviewed Sep. 24, 2009

"I have made this twice now and we really enjoy it. The aroma while cooking is very nice, I can hardly wait until Thanksgiving to try it with some leftover turkey.


sweezo User ID: 3673239 98079
Reviewed Aug. 21, 2009

"Stove Top Stuffing brand has a corn bread version"

fastquilter56 User ID: 3905679 80573
Reviewed Aug. 13, 2009

"Thanks for the suggestion to use the slow cooker. I will definatly try this. Now... if I could find some corn bread stuffing mix.!!!"

Rochelle64 User ID: 3171296 74914
Reviewed Aug. 12, 2009

"You can make this in a slow cooker very easily-mix all ingredients-cook on high in a greased slow cooker for 45 minutes, then turn to low and cook for 4 hours. Great on Sundays-it's ready when you get home from church!"

Patsacookin User ID: 1004649 154859
Reviewed Aug. 11, 2009

"We enjoyed this recipe a lot. I cut it back for 4 and it worked fine. To reduce sodium, I purchased the "Heart healthy" condensed soup which is not only low in sodium but low in fat as well."

FranBard User ID: 2196364 132889
Reviewed Aug. 10, 2009

"With the amount of Sodium that would be  in the soup alone (surprising how much sodium is in soups) plus the broth (even low-sodium) and cornbread (cornbead by itself has salt added) stuffing, I believe it would be too salty for my taste."

lesabylake User ID: 3947249 153761
Reviewed Aug. 10, 2009

"My family loved this recipe. It will be one of our bi-wekly rotation. As far as the sodium concern, I boiled the chicken with the onions and I added garlic with the celery and I just this as my broth. It was fabulous as far as a southern liken."

Loading Image