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Cornbread Chicken Bake

Ingredients

  • 1-1/4 pounds boneless skinless chicken breasts
  • 6 cups cubed cornbread
  • 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

Directions

  • 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 165°. 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° until heated through, 45 minutes.
    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°.

Nutrition Facts

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

Reviews

Average Rating: 4.3125
  • vineyard1951
    Nov 27, 2019
    This recipe has taken the guess work out of trying to replicate my mom's dressing. She did it all from scratch, and this is so much easier. The truly wonderful thing is that it tastes just like mom's dressing! I know she would approve.
  • Mike
    Sep 17, 2019
    Casseroles are so versatile. (Minus the sage) I added a Florentine twist... Spinach, mozzarella, diced mushrooms, 1 raw egg, and carrot bits (for color). Make it yours!!
  • Karen
    Mar 5, 2018

    I added frozen brocolli and another cup of chicken broth. Fam loved it. Will freeze and serve at family reunion of 24 at my house in June.

  • kimb0
    Oct 12, 2014

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

  • mamaknowsbest
    Dec 31, 1969

    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
    Aug 10, 2012

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

  • quickfix
    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
    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
    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
    Apr 27, 2010

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

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