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Chicken 'n' Corn Bread Bake Recipe

Chicken 'n' Corn Bread Bake Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 cup equals 441 calories, 22 g fat (11 g saturated fat), 111 mg cholesterol, 1,202 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein.

Reviews for Chicken 'n' Corn Bread Bake

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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."

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."

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.


Reviewed Aug. 21, 2009

"Stove Top Stuffing brand has a corn bread version"

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.!!!"

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!"

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."

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."

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."

Reviewed Aug. 10, 2009

"Sodium must be a misprint!"

Reviewed Apr. 30, 2009

"that is way to much sodium..."

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