Cornbread Chicken Bake

Cornbread Chicken Bake
Staff Writer
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.

Click here to see 10 Best Back-of-the-Can Recipes

10
Servings
383
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
13g
19%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
190mg
63%
Carbohydrate, by difference
4g
3%
Protein
59g
100%
Vitamin A, RAE
6µg
1%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
23mg
2%
Choline, total
218mg
51%
Folate, total
25µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
53mg
17%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
392mg
56%
Selenium, Se
62µg
100%
Sodium, Na
216mg
14%
Water
123g
5%
Zinc, Zn
8mg
100%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.