Corny Chicken Bake Recipe
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Corny Chicken Bake Recipe

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Glazed chicken breasts are baked with corn bread stuffing mix that’s jazzed up with creamed corn, onion and celery. ”My mother gave me this quick and delicious recipe after she received it from a friend,” says Barbara Ramstack of Fond du Lac, Wisconsin. TIP: “The glaze recipe can be doubled for those who like a tangy taste,” Barbara notes.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 4 servings


  • 3 cups crushed corn bread stuffing
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/3 cup finely chopped onion
  • 1 celery rib, chopped
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 3 tablespoons spicy brown mustard

Nutritional Facts

1 each: 535 calories, 16g fat (8g saturated fat), 93mg cholesterol, 1073mg sodium, 67g carbohydrate (19g sugars, 4g fiber), 29g protein.


  1. In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11-in. x 7-in. baking dish. Top with chicken.
  2. In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a meat thermometer reads 170°. Yield: 4 servings.
Originally published as Corny Chicken Bake in Quick Cooking November/December 2005, p11

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LindaSal2014 User ID: 7613982 150105
Reviewed Feb. 13, 2014

"Definitely will be a weekly meal! Didn't add or change anything and it was excellent!"

Ephesis User ID: 2353257 155079
Reviewed Feb. 11, 2014

"I gave this recipe five stars because it's so quick & easy without sacrifice for taste! This works quite well for me on busy week nights and still allows us to enjoy a nice walk with the dogs while it's cooking! I did add about a Tbsp of garlic & herb spice to the dressing. Other than that, no other changes. What a perfect quickie! Thanks so much!"

YUM1971 User ID: 7599604 102207
Reviewed Jan. 11, 2014

"Making this for Sunday dinner. Sounds delicious!"

melanie212 User ID: 5101635 150072
Reviewed Jan. 17, 2013

"love this recipe! not like anything I have had before! easy too."

silly girl User ID: 5270321 207307
Reviewed Nov. 16, 2011

"My husband loved this, I thought it was good. I thought maybe too sweet but my hubby loved it that way!"

kyle1987 User ID: 1583898 148113
Reviewed Jul. 27, 2011

"Really good and soooo easy to make."

Mooma333 User ID: 3358954 207306
Reviewed Aug. 10, 2010

"I agree with MargotMary; I'm tired of "healthy cooking" people getting on my nerves. If one doesn't have anything nice to write, don't write anything at all! My family loved this recipe, and I love this recipe! I will cook this for dinner again and again! Thank you Taste Of Home for all of your comfort recipes and old fashioned recipes that a lot of us were raised on; and we are not suffering from illnesses and/or obesity from home cooked comfort meals. Thank you Taste Of Home for the many other awesome recipes I have cooked and cook from your site and from your cook books/magazine! And according to our family physician? My family is perfectly healthy, growing, and very happy. And all you health people? Taste Of Home has Health cookbooks for you and also Taste Of Home has Health should read those."

xicota User ID: 944314 154267
Reviewed Aug. 9, 2010

"I haven't made this yet, but I will next week and I'll rate it with the stars. I am a big fan of corn and chicken served together, so I'm looking forward to making this.

I agree that "everything in moderation" is the best approach to cooking. Are you going to prepare this recipe five nights per week, or perhaps once a month? Most likely the latter, even if you love it.
If anyone thinks that Splenda is a "healthier" substitution for sugar, you might want to do a bit of research and learn about the amount of clorine that is in it."

daughterno1 User ID: 1500397 150067
Reviewed Aug. 9, 2010

"MargoMary, I so very much agree with you. This is a very good and easy chicken, with all the fat included. no need to have the TOH makeover, if you are so fat you need to preach all of us about the fat, maybe you need to reasses the low fat low sodium you diets you are following, me and my family never watch that stuff and all are very trim, as my mom always says, everything in moderation, and you will be just fine! I will make this recipe again and again."

MargotMary User ID: 1413044 70203
Reviewed Aug. 9, 2010

"I haven't tried this recipe, but it's on my list to make it next week. It sound terrific just the way it is. I really get sick of people preaching to others HOW TO EAT more healthy. I don't care what your opinions are concerning your view if it is healthy or not. When I read a recipe, I'd REALLY appreciate a review on how the recipe tastes-JUST AS IT IS WRITTEN-and not with someones view of healthy and unhealty. I tend to think people know what is healthy or unhealthy and it's their freedom of choice to choose for themselves if they want to try the recipe or not."

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