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Corn Bread Chicken Bake Recipe

Corn Bread Chicken Bake Recipe

To make the most of leftover corn bread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. —Madge Britton, Afton, Tennessee
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD: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 13x9-in. baking dish.
  • 3. Bake, uncovered, at 350° for 45 minutes or until heated through.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 10 servings.

Nutritional Facts

1 cup: 392 calories, 9g fat (3g saturated fat), 40mg cholesterol, 1307mg sodium, 57g carbohydrate (3g sugars, 4g fiber), 20g protein.

Reviews for Corn Bread Chicken Bake

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kimb0 User ID: 7108367 32947
Reviewed Oct. 12, 2014

"Just OK. Hoped for better results considering the time investment."

mamaknowsbest User ID: 5826120 81806
Reviewed Jan. 7, 2014

"Thanks to this recipe dry, old cornbread muffins and leftover turkey breast became a creamy mouthwatering dish! I agree with others, this is a great way to use up leftovers. After only eating half at dinner time, it made a great, quick breakfast dish that needed only a minute in the microwave. A great way to get everyone out the door in the morning. I also agree that using poultry seasoning worked great."

reuterstl User ID: 6783231 57136
Reviewed Aug. 10, 2012

"Great use of leftovers. Poultry seasoning works well in place of the rubbed sage."

quickfix User ID: 4456029 129145
Reviewed Mar. 13, 2012

"I haven't made this recipe, but we call this cornbread dressing. I would add a few boild eggs, chopped onion, bell pepper and celery, a couple TBSP Splenda or Stevia, one can Cream of chicken Sour and one of Cream of Celery, and like the previous reviewer, no sliced bread, just cornbread. Yum"

simbabell User ID: 6561860 112673
Reviewed Mar. 6, 2012

"This was sooo delicious! I made it with 8 cups of cornbread and no sliced bread and added a little shredded cheddar and omg it was amazing!"

patjepsen User ID: 2057460 51136
Reviewed Mar. 7, 2011

"This was very bland. My family each had one small helping and didn't want any mone. They all ask that I not make it again. 3/4 of the dish went in the trash."

bodzenski User ID: 3996944 92790
Reviewed Apr. 27, 2010

"i used left over turkey and corn bread and we loved it"

ka_woman User ID: 3205891 32434
Reviewed Feb. 12, 2010

"It was a good way to use up leftover cornbread I had but it was way too salty for our family."

laurenashley07 User ID: 4625955 32915
Reviewed Dec. 14, 2009

"Yummy! I made this last night for my boyfriend and I, very delicious! :) I used far less onions than was listed but neither of us are big onion fans! :) Recommended! :)"

cookjan User ID: 1082472 37628
Reviewed Jul. 13, 2009

"This is an excellent recipe. I used the Buttery Corn bread from Taste of Home. Yum!"

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