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.
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.