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Chicken Corn Bread Casserole Recipe
Chicken Corn Bread Casserole Recipe photo by Taste of Home

Chicken Corn Bread Casserole Recipe

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I love this super-easy chicken slow cooker recipe because it tastes like Thanksgiving, but without all the hassle. It's such a hearty, delicious meal for the fall or winter season.—Nancy Barker, Peoria, Arizona
TOTAL TIME: Prep: 40 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 3 hours
MAKES: 6 servings


  • 5 cups cubed corn bread
  • 1/4 cup butter, cubed
  • 1 large onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 cups shredded cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper


  1. Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
  2. In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in corn bread, chicken, soups, broth and seasonings.
  3. Cook, covered, on low 3-4 hours or until heated through. Yield: 6 servings.
Originally published as Chicken Corn Bread Casserole in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p35

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