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Chicken 'n' Corn Bread Bake

 Chicken 'n' Corn Bread Bake
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.
8 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • In a large saucepan, combine the broth, onion, celery and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or
  • until vegetables are tender. Stir in 4 cups stuffing mix.
  • Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken.
  • In a small bowl, combine the sour cream, soup and green onions.
  • Spread over chicken. Sprinkle with remaining stuffing mix; dot with
  • butter.
  • Bake, uncovered, for 325° for 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,

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Chicken 'n' Corn Bread Bake (continued)

Nutritional Facts: 29 g carbohydrate, 2 g fiber, 27 g protein.