Back to Corn Bread Chicken Bake

Print Options


Card Sizes

Corn Bread Chicken Bake Recipe

Corn Bread Chicken Bake Recipe

To make the most of leftover corn bread, try this hearty main-dish casserole sent in by Madge Britton from Afton, Tennessee. "It's moist, delicious and good on any occasion," she notes.
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD:8-10 servings


  • 1-1/4 pounds boneless skinless chicken breasts
  • 6 cups cubed corn bread
  • 8 bread slices, cubed
  • 1 medium onion, chopped
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 2 tablespoons butter, melted
  • 1-1/2 to 2 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon pepper


  • 1. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a thermometer reads 170°. Drain and cut into cubes.
  • 2. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13-in. x 9-in. baking dish.
  • 3. Bake, uncovered, at 350° for 45 minutes or until heated through.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 cup) equals 392 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 1,307 mg sodium, 57 g carbohydrate, 4 g fiber, 20 g protein.