Back to Chicken Cornbread Stuffing Bake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Chicken Cornbread Stuffing Bake Recipe

Chicken Cornbread Stuffing Bake Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Chicken Cornbread Stuffing Bake

Sort By :
MY REVIEW
jmkasprak User ID: 2880256 218605
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 User ID: 1692040 93944
Reviewed Dec. 1, 2013

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

MY REVIEW
crozmcge User ID: 7447127 66653
Reviewed Oct. 16, 2013

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

MY REVIEW
Joscy User ID: 2694585 93943
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 User ID: 1683916 161547
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 User ID: 3590633 66652
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 User ID: 4349067 93371
Reviewed Oct. 19, 2009

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

MY REVIEW
macroni User ID: 4349067 145974
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 User ID: 2990723 146865
Reviewed Oct. 8, 2008

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

Loading Image