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.
- 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.