Chicken And Cornbread Dressing Casserole Recipes

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CHICKEN & DRESSING CASSEROLE



Chicken & Dressing Casserole image

A comfort food casserole made with stewed chicken and Southern cornbread dressing. Great with leftover turkey too!

Provided by Mandy Rivers | South Your Mouth

Time 1h15m

Yield 10 Servings

Number Of Ingredients 12

3-4 chicken breasts (2 lbs.)
1 14-oz can chicken broth
3 stalks celery, finely diced
1 small onion, finely diced
6 tablespoon butter
1/2 pan of cornbread* (6 servings), crumbled
1 can cream of chicken soup
1 teaspoon salt
1/2 teaspoon poultry seasoning (plus more to taste if desired)
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 boiled eggs, peeled and diced (optional)

Steps:

  • Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don't boil them to death or they'll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
  • Meanwhile, sauté celery and onion in butter until onion is translucent.
  • Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
  • In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

CHICKEN CORNBREAD CASSEROLE



Chicken Cornbread Casserole image

I love this super easy chicken slow-cooker recipe because it tastes like Thanksgiving, but without all the hassle. It's such a hearty and delicious meal for the fall or winter season. -Nancy Barker, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 12

5 cups cubed cornbread
1/4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

Nutrition Facts : Calories 500 calories, Fat 21g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 1657mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 5g fiber), Protein 27g protein.

CHICKEN-AND-CORNBREAD CASSEROLE



Chicken-and-Cornbread Casserole image

Reminiscient of traditional cornbread dressing, this casserole variation includes chicken. Pick up a deli-roasted bird if you don't have 3 1/2 cups of chopped chicken on hand. It yields just enough meat for this recipe.

Provided by Southern Living Editors

Categories     Casserole

Time 1h7m

Yield Makes 6 servings

Number Of Ingredients 15

2 celery ribs, chopped
1/2 medium onion, chopped
1 tablespoon vegetable oil
3 cups packed crumbled cornbread
1 tablespoon poultry seasoning
3 1/2 cups chopped cooked chicken
1 1/4 cups low-sodium chicken broth
1 cup sour cream
1 large egg, lightly beaten
1 (4.5-ounce) jar sliced mushrooms, drained
1/4 teaspoon dried crushed red pepper
1/4 teaspoon salt
2 tablespoons butter, melted
1 cup (4 ounces) shredded sharp Cheddar cheese
Garnish: chopped fresh parsley

Steps:

  • Sauté celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.
  • Combine cornbread and poultry seasoning in a large bowl.
  • Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
  • Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in dish. Top evenly with remaining half of cornbread mixture, and drizzle with butter.
  • Bake, covered, at 350° for 30 minutes or until bubbly. Remove from oven, and top with cheese. Bake, uncovered, 10 more minutes or until cheese is golden. Garnish, if desired.

CORNBREAD AND CHICKEN THIGH CASSEROLE



Cornbread and Chicken Thigh Casserole image

Easy to make casserole with chicken thighs and vegetables topped with cornbread.

Provided by Natasha Mathew

Time 1h5m

Yield 6

Number Of Ingredients 15

cooking spray
1 (8.5 ounce) package cornbread mix
2 stalks green onions, sliced, white parts and tops separated
½ cup water, or as needed
1 ounce shredded Cheddar-Monterey Jack cheese blend
1 teaspoon olive oil
1 pound skinless, boneless chicken thighs, diced
1 (8 ounce) package carrots, sliced
½ (8 ounce) package fresh mushrooms, sliced
1 medium red bell pepper, diced
1 medium yellow onion, chopped
1 medium jalapeno pepper, seeded and minced, or to taste
2 teaspoons Cajun seasoning
salt and ground black pepper to taste
¼ cup water

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
  • Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
  • Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
  • Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
  • Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
  • Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 11.7 g, Fiber 2.5 g, Protein 18.5 g, SaturatedFat 3.5 g, Sodium 901.1 mg, Sugar 8.2 g

CHICKEN OR TURKEY CORNBREAD DRESSING CASSEROLE



Chicken or Turkey Cornbread Dressing Casserole image

This recipe will make one large and one smaller casserole, so freeze one for later, or serve both to a crowd! I have made this casserole without using the cooked chicken and it is still very good, you can also add in cooked chopped bacon in place of the chicken if desired, then use the drippings for the cornbread! You can bake and then freeze the cornbread up to 1 month ahead if desired, then defrost to use in this recipe. If you don't have a 10-inch cast-iron skillet use a 9-inch round cake pan. Since my family likes spicy, I add in 1-2 jalapeno peppers, seeded and finely chopped into the cornbread mixture, if you like extra heat then add them in! This is a very good casserole! Servings is for both casseroles and is only estimated.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 21

2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
2 large eggs
2 cups buttermilk
1 pinch cayenne pepper (optional)
3 tablespoons melted butter (bacon fat is even better!)
1/2 cup butter
3 bunches green onions (about 12) or 1 large yellow onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
3 large celery ribs, finely diced
4 large eggs
1 (16 ounce) package herb seasoned stuffing mix
2 (10 ounce) cans corn niblets, well drained or 2 cups frozen corn, thawed
3 -4 cups finely chopped cooked chicken or 3 -4 cups cooked turkey
5 (14 ounce) cans chicken broth
salt and black pepper
grated parmesan cheese (use any amount desired)

Steps:

  • For the cornbread; in a large bowl stir together the cornmeal, flour, baking powder, baking soda, salt, sugar and cayenne (if using).
  • Add in 2 eggs and the buttermilk; whisk until just moistened.
  • Set oven to 425 degrees.
  • In the oven, heat 3 tablespoons butter (or bacon drippings) in a 10-inch cast-iron skillet or cake pan for 5 minutes.
  • Pour the HOT butter or bacon drippings into the cornmeal batter; stir to combine, then pour the batter into hot skillet or cake pan.
  • Bake at 425 degrees for 20-25 minutes or until golden.
  • At this point you can freeze the the cornbread for up to 1 month if desired.
  • In a large skillet melt 1/2 cup butter over medium heat; add in the green onions (or yellow onions) garlic and celery, saute for about 5 minutes or until tender.
  • In a bowl whisk together 4 large eggs.
  • Break the cooled cornbread into pieces and add to the eggs along with the green onion mixture, stuffing mix, chicken broth, corn niblets and cooked chopped chicken or turkey; stir with wooden spoon until just blended.
  • Season with salt and black pepper to taste.
  • Butter both a 13 x 9-inch and a 9-inch baking pan.
  • Spoon the mixture between the 2 pans, then sprinkle the tops with grated parmesan cheese.
  • Set oven to 350 degrees.
  • Bake the 13 x 9-inch for about 50-60 minutes and the 9-inch for about 10 minutes less.

Nutrition Facts : Calories 316.1, Fat 11.6, SaturatedFat 5.5, Cholesterol 97.2, Sodium 1093.4, Carbohydrate 38.5, Fiber 2.9, Sugar 5.6, Protein 15.1

CHICKEN AND DRESSING CASSEROLE



Chicken and Dressing Casserole image

I got this recipe from a friend, and my whole family loves it - not to mention how easy it is to make! Note: If you wish, you can just boil 4 or 5 boneless chicken breasts instead of using a whole chicken.

Provided by Sara Wahnsiedler Perry

Categories     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

1 (4 pound) whole chicken, deboned and cut into bite size pieces
½ cup butter
1 teaspoon dried sage
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
2 ½ cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the butter or margarine, sage and stuffing mix. Mix together and spread this mixture in the bottom of a 9x13 inch baking dish. Spread cooked chicken over mixture. In the same bowl combine the cream of chicken soup, cream of celery soup and water. Mix well and pour this mixture over the chicken.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until bubbly.

Nutrition Facts : Calories 968.9 calories, Carbohydrate 30.2 g, Cholesterol 274 mg, Fat 65.6 g, Fiber 1.4 g, Protein 61.2 g, SaturatedFat 23.8 g, Sodium 1298.4 mg, Sugar 3.4 g

SOUTHERN CHICKEN-CORNBREAD CASSEROLE



Southern Chicken-Cornbread Casserole image

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.

Provided by Arlene Cummings

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

3 cups cubed (1 inch) cooked chicken breast
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 1/2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
3 green onions, chopped
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  • Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  • Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1 g

CHICKEN AND CORNBREAD STUFFING CASSEROLE



Chicken and Cornbread Stuffing Casserole image

Make and share this Chicken and Cornbread Stuffing Casserole recipe from Food.com.

Provided by Audrey M

Categories     Poultry

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
3/4 cup milk
2 cups frozen mixed vegetables, thawed, drained
1 medium onion, finely chopped (1/2 cup)
1/2 teaspoon ground sage or 1/2 teaspoon poultry seasoning
2 cups cubed cooked chicken
1 1/2 cups cornbread stuffing mix
1/8 teaspoon pepper
paprika, if desired

Steps:

  • Heat oven to 400.
  • Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
  • Stir in mixed vegetables, onion, and sage.
  • Heat to boiling, stirring frequently; remove from heat.
  • Stir in chicken and stuffing mix. Spoon into casserole.
  • Sprinkle with pepper and paprika.
  • Bake uncovered for about 15 minutes or until hot in the center.

Nutrition Facts : Calories 298.7, Fat 11.3, SaturatedFat 3.7, Cholesterol 65, Sodium 628.3, Carbohydrate 25.8, Fiber 5, Sugar 1.6, Protein 24.9

CHICKEN CORNBREAD STUFFING BAKE



Chicken Cornbread Stuffing Bake image

I was frequently asked to make this chicken casserole for the monthly potluck dinners in our retirement complex and never had any leftovers. It's so moist, comforting, simple and flavorful! -Carmelia Saxon, Chapel Hill, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 eggs, lightly beaten
1 package (14 ounces) crushed corn bread stuffing
4 cups cubed cooked chicken breast
3 cups reduced-sodium chicken broth, warmed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 small onion, chopped
1/4 cup chopped celery
1 teaspoon rubbed sage

Steps:

  • In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°., Or cover casserole before baking and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 382 calories, Fat 7g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 1073mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

GRANDMA'S CHICKEN AND DRESSING



Grandma's Chicken and Dressing image

Progresso™ chicken broth provides a simple addition to this hearty dish that's baked using chicken, cornbread and white bread. A classic casserole recipe that's perfect for your family dinner menu.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 12

1 deli rotisserie chicken (2 lb), skinned, boned and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 slices (1 oz each) firm white bread, torn
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 medium onion, chopped (1/2 cup)
3 stalks celery, chopped
4 eggs, slightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, cut into small pieces

Steps:

  • Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
  • Bake uncovered about 45 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 500, Carbohydrate 34 g, Fat 4, Fiber 4 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1720 mg

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MEME’S RECIPES - CHICKEN & DRESSING CASSEROLE
Here is a tasty & easy meal for you to try! ️Chicken & dressing casserole ️Peas ️Judy salad ... Forgot Account? Watch. Home. Live. Music. Shows. Explore. More. Home. Live. Music. Shows. Explore. 0:00 / 0:00. Chicken & dressing casserole. Like. Comment. Share. 11K · 1.6K Comments · 541K Views. MeMe’s Recipes · January 18, 2021 · Follow. A cold night calls for …
From facebook.com


CHICKEN AND CORN BREAD STUFFING CASSEROLE RECIPE - PILLSBURY.COM
2010-03-04 Steps. Heat oven to 400°F. Spray 3-quart casserole with cooking spray. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat. Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika.
From pillsbury.com


RECIPE FOR PORK DRESSING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


EASY SOUTHERN CHICKEN AND DRESSING CASSEROLE - EVERYDAY MADE …
Add the crumbled corn bread, stuffing mix, chicken, diced boiled eggs and sauted vegetables. Stir to combine. Spoon the mixture into a large greased baking dish and bake uncovered for 350 degrees for 45 minutes or until the top is nice and brown. Remove from the oven and allow to rest for 15 to 20 minutes before serving.
From everydaymadefresh.com


CORNBREAD DRESSING CASSEROLE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN CORNBREAD CASSEROLE RECIPE - EVERYDAY EILEEN
2021-12-13 3. In a large mixing bowl whisk together melted butter, milk, cream corn, eggs baking soda, and salt until well mixed. Mix in remaining cornmeal. Stir until well incorporated. 4. Pour cornbread mixture, all but 1 ½ cups of the cornmeal mixture into the bottom of your prepared pan. 5. Sprinkle the shredded chicken ( or turkey) evenly across the ...
From everydayeileen.com


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