Cornbread Chicken Bake
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 10 servings.
To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. —Madge Britton, Afton, Tennessee
Ingredients
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1-1/4 pounds boneless skinless chicken breasts
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6 cups cubed cornbread
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8 bread slices, cubed
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1 medium onion, chopped
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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1 cup chicken broth
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2 tablespoons butter, melted
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1-1/2 to 2 teaspoons rubbed sage
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1 teaspoon salt
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1/2 to 1 teaspoon pepper
Directions
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1.
Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes.
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2.
In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish.
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3.
Bake, uncovered, until heated through, 45 minutes.
Nutrition Facts
1 cup: 392 calories, 9g fat (3g saturated fat), 40mg cholesterol, 1307mg sodium, 57g carbohydrate (3g sugars, 4g fiber), 20g protein.
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