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Chicken Cornbread Stuffing Bake Recipe
Chicken Cornbread Stuffing Bake Recipe photo by Taste of Home
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Chicken Cornbread Stuffing Bake Recipe

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4.5 9 11
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I was frequently asked to make this chicken casserole for the monthly potluck dinners in our retirement complex and never had any leftovers. It's so moist, comforting, simple and flavorful! —Carmelia Saxon, Chapel Hill, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 2 eggs, lightly beaten
  • 1 package (14 ounces) crushed corn bread stuffing
  • 4 cups cubed cooked chicken breast
  • 3 cups reduced-sodium chicken broth, warmed
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 small onion, chopped
  • 1/4 cup chopped celery
  • 1 teaspoon rubbed sage

Nutritional Facts

382 calories: 1 cup, 7g fat (1g saturated fat), 110mg cholesterol, 1073mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 29g protein .

Directions

  1. In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  2. Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
  3. Or cover casserole before baking and freeze for up to 3 months.
  4. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Yield: 8 servings.
Originally published as Chicken Stuffing Casserole in Light & Tasty December/January 2008, p17


Reviews for Chicken Cornbread Stuffing Bake

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
jmkasprak
Reviewed Jan. 23, 2015

"I followed the recipe as written, even though I normally would saute the onions and celery before mixing it with the stuffing. I mixed everything together and got a dense blob of casserole. I used Pepperidge Farm crushed corn bread stuffing, and I won't choose that product again. I definitely prefer two other stuffing from this site, chicken 'n' Stuffing or chicken and Dressing Dish."

MY REVIEW
luigimon
Reviewed Dec. 1, 2013

"I used leftover turkey and stuffing from Thanksgiving and it was wonderful!!!"

MY REVIEW
crozmcge
Reviewed Oct. 16, 2013

"This is a great recipe. Instead of just sage I used my favorite poultry seasoning. Love it!"

MY REVIEW
Joscy
Reviewed May. 16, 2013

"my family prefers Stove Top's Savory Herb stuffing mix. In recipes calling for fresh celery, my preference is to use cream celery soup. Thank you for sharing!"

MY REVIEW
kimross
Reviewed Feb. 8, 2011

"This was delicious....I cooked my chicken breasts in chicken broth with the celery and onion and added 2 tbl of butter to the 3 cups of broth....heaven in a casserole."

MY REVIEW
marsha111
Reviewed Oct. 28, 2009

"loved it and served it with fat free chicken gravy, if desired.. A big hit and great comfort food"

MY REVIEW
macroni
Reviewed Oct. 19, 2009

"I forgot to rate, please forgive that mislead. It is a 5 star rating"

MY REVIEW
macroni
Reviewed Oct. 19, 2009

"Good recipe and a good call on the chunk chicken. I've used this recipe using leftover Thaksgiving turkey. Very homespun."

MY REVIEW
txoldham
Reviewed Oct. 8, 2008

"Very good - I did add some shredded carrots to up the vegs. This will be a repeater!"

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