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Chicken ‘n’ Cornbread Bake

Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. It's often on the menu when I cook for my husband, our four children and their spouses and our grandkids. —Ann Hillmeyer, Sandia Park, New Mexico
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 2-1/2 cups reduced-sodium chicken broth
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/8 teaspoon pepper
  • 4-1/2 cups cornbread stuffing mix, divided
  • 4 cups cubed cooked chicken
  • 1-1/2 cups sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 green onions, thinly sliced
  • 1/4 cup butter, cubed

Directions

  • Preheat oven to 325°. In a large saucepan, combine broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
  • Transfer to a greased 13x9-in. baking dish. Top with chicken. In a small bowl, combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
  • Bake, uncovered, 25-30 minutes or until heated through.
Nutrition Facts
1 cup: 441 calories, 22g fat (11g saturated fat), 111mg cholesterol, 1202mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 27g protein.

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Reviews

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Average Rating:
  • pajamaangel
    May 5, 2017

    Pretty salty. I would alter the recipe to change the sodium content next time.

  • jmkasprak
    Jan 29, 2012

    We didn't care for this casserole at all. I made it exactly as written. The bottom was just a clump of wet stuffing (probably too much broth) and it really lacked seasoning so the flavor was boring.

  • ksb223
    Oct 2, 2010

    Easy and yummy. The stuffing defines the flavor so change it up and use other types of stuffing mix; you will get a totally different flavor. the sour cream makes the soup layer just that much creamier. also using Campbell's chicken & herb soup adds depth and interesting flavors.

  • flyingfells
    Sep 24, 2009

    I have made this twice now and we really enjoy it. The aroma while cooking is very nice, I can hardly wait until Thanksgiving to try it with some leftover turkey.Skygal

  • sweezo
    Aug 21, 2009

    Stove Top Stuffing brand has a corn bread version

  • fastquilter56
    Aug 13, 2009

    Thanks for the suggestion to use the slow cooker. I will definatly try this. Now... if I could find some corn bread stuffing mix.!!!

  • Rochelle64
    Aug 12, 2009

    You can make this in a slow cooker very easily-mix all ingredients-cook on high in a greased slow cooker for 45 minutes, then turn to low and cook for 4 hours. Great on Sundays-it's ready when you get home from church!

  • Patsacookin
    Aug 11, 2009

    We enjoyed this recipe a lot. I cut it back for 4 and it worked fine. To reduce sodium, I purchased the "Heart Healthy" condensed soup which is not only low in sodium but low in fat as well.

  • FranBard
    Aug 10, 2009

    With the amount of Sodium that would be  in the soup alone (surprising how much sodium is in soups) plus the broth (even low-sodium) and cornbread (cornbead by itself has salt added) stuffing, I believe it would be too salty for my taste.

  • lesabylake
    Aug 10, 2009

    My family loved this recipe. It will be one of our bi-wekly rotation. As far as the sodium concern, I boiled the chicken with the onions and I added garlic with the celery and I just this as my broth. It was fabulous as far as a southern liken.