Cornbread Chicken Bake
September 17, 2013
Taste of Home
To make the most of leftover cornbread, try this hearty main-dish casserole given to Taste of Home by Madge Britton from Afton, Tenn. "It's moist, delicious and good on any occasion," she notes.
Ready in
45 m10
Servings
508
Calories Per Serving
Deliver Ingredients
Ingredients
- 1 1/4 Pound boneless, skinless chicken breasts
- 6 Cups cubed cornbread
- 8 bread slices, cubed
- 1 medium onion, chopped
- Two 10.75-ounce cans condensed cream of chicken soup
- 1 Cup chicken broth
- 2 Tablespoons butter, melted
- 1 1/2 Teaspoon rubbed sage
- 1 Teaspoon salt
- 1 Teaspoon pepper
Directions
Preheat the oven to 350 degrees.
Place the chicken in a large skillet, cover with water, and bring to a boil. Reduce the heat, cover, and simmer for 12-14 minutes or a meat thermometer inserted in the center of the chicken reads 170 degrees. Drain and cut into cubes.
In a large bowl, combine the remaining ingredients. Add the chicken. Transfer to a greased 13-by-9-inch baking dish.
Bake, uncovered, 45 minutes or until heated through.
Nutritional Facts
Total Fat
16g
25%
Sugar
3g
N/A
Saturated Fat
5g
24%
Cholesterol
96mg
32%
Protein
25g
50%
Carbs
65g
22%
Vitamin A
51µg
6%
Vitamin B12
0.3µg
4.8%
Vitamin B6
0.6mg
32.4%
Vitamin C
1mg
2%
Vitamin E
0.8mg
4%
Vitamin K
11µg
14%
Calcium
323mg
32%
Fiber
1g
5%
Folate (food)
46µg
N/A
Folate equivalent (total)
161µg
40%
Folic acid
67µg
N/A
Iron
5mg
25%
Magnesium
60mg
15%
Monounsaturated
5g
N/A
Niacin (B3)
10mg
49%
Phosphorus
368mg
53%
Polyunsaturated
5g
N/A
Potassium
469mg
13%
Riboflavin (B2)
0.5mg
31.2%
Sodium
1317mg
55%
Thiamin (B1)
0.5mg
32.6%
Trans
0.1g
N/A
Zinc
2mg
10%
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