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Chicken 'n' Corn Bread Bake Recipe
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Chicken 'n' Corn Bread Bake Recipe

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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

Ingredients

  • 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

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

Directions

  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

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
jmkasprak
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."

MY REVIEW
ksb223
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."

MY REVIEW
flyingfells
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.

Skygal"

MY REVIEW
sweezo
Reviewed Aug. 21, 2009

"Stove Top Stuffing brand has a corn bread version"

MY REVIEW
fastquilter56
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.!!!"

MY REVIEW
Rochelle64
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!"

MY REVIEW
Patsacookin
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."

MY REVIEW
FranBard
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."

MY REVIEW
lesabylake
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."

MY REVIEW
5xamom
Reviewed Aug. 10, 2009

"Sodium must be a misprint!"

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