4.666665
3 ratings

Cornbread Chicken Bake

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.

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Ready in
45 m
10
Servings
508
Calories Per Serving

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
Servings10
Calories Per Serving508
Total Fat16g25%
Sugar3gN/A
Saturated5g24%
Cholesterol96mg32%
Protein25g50%
Carbs65g22%
Vitamin A51µg6%
Vitamin B120.3µg4.8%
Vitamin B60.6mg32.4%
Vitamin C1mg2%
Vitamin E0.8mg4%
Vitamin K11µg14%
Calcium323mg32%
Fiber1g5%
Folate (food)46µgN/A
Folate equivalent (total)161µg40%
Folic acid67µgN/A
Iron5mg25%
Magnesium60mg15%
Monounsaturated5gN/A
Niacin (B3)10mg49%
Phosphorus368mg53%
Polyunsaturated5gN/A
Potassium469mg13%
Riboflavin (B2)0.5mg31.2%
Sodium1317mg55%
Thiamin (B1)0.5mg32.6%
Trans0.1gN/A
Zinc2mg10%