Chicken Corn Bread Casserole Recipe

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Chicken Corn Bread Casserole Recipe
Chicken Corn Bread Casserole Recipe photo by Taste of Home
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Chicken Corn Bread Casserole Recipe

Read Reviews
2.5 2 2
Publisher Photo
I love this super-easy chicken slow cooker recipe because it tastes like Thanksgiving, but without all the hassle. It's such a hearty, delicious meal for the fall or winter season.—Nancy Barker, Peoria, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 3 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 3 hours

Ingredients

  • 5 cups cubed corn bread
  • 1/4 cup butter, cubed
  • 1 large onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 cups shredded cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper

Directions

Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in corn bread, chicken, soups, broth and seasonings.
Cook, covered, on low 3-4 hours or until heated through. Yield: 6 servings.
Originally published as Chicken Corn Bread Casserole in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p35

Nutritional Facts

1-1/3 cups: 500 calories, 21g fat (8g saturated fat), 89mg cholesterol, 1657mg sodium, 48g carbohydrate (5g sugars, 5g fiber), 27g protein.

  • 5 cups cubed corn bread
  • 1/4 cup butter, cubed
  • 1 large onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 cups shredded cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  1. Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
  2. In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in corn bread, chicken, soups, broth and seasonings.
  3. Cook, covered, on low 3-4 hours or until heated through. Yield: 6 servings.
Originally published as Chicken Corn Bread Casserole in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p35

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Reviews forChicken Corn Bread Casserole

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marychuck User ID: 6953023 244277
Reviewed Feb. 22, 2016

"I made this for four adults and none of us cared for it"

MY REVIEW
NoodleNel User ID: 6393598 235814
Reviewed Oct. 28, 2015

"My family and I really enjoyed this recipe. It was easy to make and quite delicious!"

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