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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  • 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


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.