Corn Bread Chicken Bake Recipes

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CHICKEN 'N' CORNBREAD BAKE



Chicken 'n' Cornbread Bake image

Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. It's often on the menu when I cook for my husband, our four children and their spouses and our grandkids. -Ann Hillmeyer, Sandia Park, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups cornbread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed

Steps:

  • Preheat oven to 325°. In a large saucepan, combine broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix. , Transfer to a greased 13x9-in. baking dish. Top with chicken. In a small bowl, combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter. , Bake, uncovered, 25-30 minutes or until heated through.

Nutrition Facts : Calories 441 calories, Fat 22g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1202mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

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 SUIZA CORNBREAD BAKE



Chicken Suiza Cornbread Bake image

A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.

Provided by THEO72

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 15

½ cup butter
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn, drained
¼ teaspoon salt
½ cup egg substitute
1 (8.5 ounce) package corn bread mix
2 ⅓ cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
4 ounces sliced fresh mushrooms
1 ½ cups reduced-fat sour cream
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) package Monterey Jack cheese, shredded

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
  • In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
  • Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 30.1 g, Cholesterol 69.8 mg, Fat 21.8 g, Fiber 1.6 g, Protein 17.9 g, SaturatedFat 11.8 g, Sodium 856.8 mg, Sugar 5.3 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

CORNBREAD CHICKEN BAKE



Cornbread Chicken Bake image

To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. -Madge Britton, Afton, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

1-1/4 pounds boneless skinless chicken breasts
6 cups cubed cornbread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter, melted
1-1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes., In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, until heated through, 45 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 392 calories, Fat 9g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1307mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein.

BAKED CREAMY CHICKEN AND CORNBREAD



Baked Creamy Chicken and Cornbread image

Make and share this Baked Creamy Chicken and Cornbread recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

2 cups cooked chicken or 2 cups cooked turkey, cut up
1 (10 3/4 ounce) can cream of chicken soup, with herbs
1 (10 3/4 ounce) can milk
1 (10 ounce) package frozen peas and carrots
1 (12 ounce) package corn muffin mix
1 egg
1/3 cup milk

Steps:

  • Mix together soup and milk in a saucepan and add in the chicken and vegetables.
  • Heat until bubbly.
  • Turn into an 8x8" baking pan.
  • Prepare cornbread by blending together corn muffin mix, egg and milk.
  • Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
  • Bake at 425° for about 20 minutes or until browned on top.

Nutrition Facts : Calories 1325.1, Fat 49.4, SaturatedFat 15.9, Cholesterol 242.2, Sodium 2814.8, Carbohydrate 154.8, Fiber 15.9, Sugar 35.6, Protein 65.2

CORNBREAD CHICKEN



Cornbread Chicken image

Just five ingredients are required to make this easy-to-assemble entree. "I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!" comments Dawn d'Hooghe of Concord, North Carolina. "We eat a lot of chicken, and this is a family favorite."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (8-1/2 ounces) cornbread/muffin mix
1 envelope ranch salad dressing mix
1 cup whole milk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil

Steps:

  • In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.

Nutrition Facts :

CORNY CHICKEN BAKE



Corny Chicken Bake image

Glazed chicken breasts are baked with corn bread stuffing mix that's jazzed up with creamed corn, onion and celery. "My mother gave me this quick and delicious recipe after she received it from a friend," says Barbara Ramstack of Fond du Lac, Wisconsin. TIP: "The glaze recipe can be doubled for those who like a tangy taste," Barbara notes.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

3 cups crushed corn bread stuffing
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard

Steps:

  • In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 535 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 1073mg sodium, Carbohydrate 67g carbohydrate (19g sugars, Fiber 4g fiber), Protein 29g protein.

BAKED CORNFLAKE CHICKEN



Baked Cornflake Chicken image

This is a good, healthy, baked alternative to fried chicken!

Provided by Sara M

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 5

Number Of Ingredients 8

½ cup milk
1 egg
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
5 bone-in, skin-on chicken breast halves
2 cups crushed cornflakes cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
  • Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
  • Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 458.6 calories, Carbohydrate 12.3 g, Cholesterol 178.7 mg, Fat 22.3 g, Fiber 0.4 g, Protein 49.8 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 2.4 g

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

CHEESY CHICKEN AND CORN CASSEROLE



Cheesy Chicken and Corn Casserole image

My family absolutely loved this corn casserole recipe, and it's pretty simple to make.

Provided by countrygirlinthecity

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h25m

Yield 10

Number Of Ingredients 11

4 medium skinless, boneless chicken breasts, cut into bite-size pieces
3 pinches salt
3 pinches ground black pepper
2 tablespoons olive oil
2 cups uncooked white rice
3 (10 ounce) packages frozen sweet corn
1 ½ (9 ounce) cans mild Cheddar cheese dip
1 (10.75 ounce) can cream of mushroom soup
1 tablespoon chopped fresh chives, or to taste
1 tablespoon bacon bits, or to taste
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
  • At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
  • Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
  • Preheat the oven's broiler.
  • Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

Nutrition Facts : Calories 492 calories, Carbohydrate 53.3 g, Cholesterol 60.9 mg, Fat 20.3 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 834.9 mg, Sugar 4.6 g

CORNBREAD CHICKEN



Cornbread Chicken image

I got this from Quick Cooking magazine but I altered it by adding dry Italian dressing mix because I didn't have the ranch that it called for. My husband liked it so that's always good!

Provided by appliance queen

Categories     Breads

Time 24m

Yield 6 serving(s)

Number Of Ingredients 5

1 (8 1/2 ounce) package cornbread-muffin mix
1 (2/3 ounce) package Italian salad dressing mix
1 cup milk
6 (4 ounce) boneless skinless chicken breast halves
2 tablespoons vegetable oil

Steps:

  • In a large resealable plastic bag, combine corn bread mix and salad dressing mix.
  • Pour milk into a shallow bowl.
  • Dip chicken in milk, then place in bag and shake to coat.
  • In a large skillet or Dutch oven over medium-high heat, brown chicken in oil on both sides.
  • Cook, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Nutrition Facts : Calories 358.7, Fat 12.3, SaturatedFat 3.1, Cholesterol 72.3, Sodium 539.8, Carbohydrate 29.8, Fiber 2.6, Sugar 8.2, Protein 30.3

CHICKEN & CORNBREAD CASSEROLE



Chicken & Cornbread Casserole image

From Southern Living. This is a great way to use leftover chicken or turkey. I had this at a friend's house and it was a big hit!

Provided by HannahSve

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

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 teaspoon dry crushed red pepper
1/4 teaspoon salt
2 tablespoons butter, melted
1 cup shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 376.6, Fat 27, SaturatedFat 13.6, Cholesterol 143.3, Sodium 360.5, Carbohydrate 4.4, Fiber 0.4, Sugar 1, Protein 28.7

SOUTHWEST CHICKEN AND CORN BREAD SALAD



Southwest Chicken and Corn Bread Salad image

This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.

Provided by Shirley

Categories     Salad

Time 3h30m

Yield 6

Number Of Ingredients 13

1 cup ranch dressing
½ cup salsa
6 stale corn bread muffins, coarsely crumbled
1 (16 ounce) can pinto beans, rinsed and drained
½ cup canned corn
1 (4 ounce) can chopped green chile peppers (such as Ortega®)
1 (2.25 ounce) can sliced black olives, drained
½ cup diced bell pepper
2 cups shredded cooked chicken
2 tablespoons crumbled cooked bacon
½ cup diced red onion
½ cup diced tomatoes
½ cup shredded Cheddar cheese

Steps:

  • Mix ranch dressing and salsa together in a small bowl.
  • Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g

BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING



Baked Chicken Breasts With Cornbread Stuffing image

A different way to do chicken breasts using cornbread stuffing. Just put it in the oven and relax. So good!

Provided by Marie

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breast halves (1 1/2 lbs total)
1/4 teaspoon garlic powder
salt and pepper
1 (8 ounce) package cornbread stuffing mix
1 (8 ounce) can whole kernel corn, drained
1 cup boiling water
1/4 cup butter, melted
1 (10 3/4 ounce) can cream of celery soup
1/3 cup milk
1 teaspoon chopped fresh parsley

Steps:

  • Preheat oven to 375°.
  • Spray a 9 x 13 baking dish with nonstick spray.
  • Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
  • In a large bowl, combine stuffing mix, corn, water and melted butter.
  • Mix well and spoon over the chicken.
  • Combine soup, milk and parsley and mix well.
  • Pour over the stuffing, cover and bake for 35 minutes.
  • Uncover and bake for 8 to 10 more minutes until stuffing is golden.

CORNBREAD CRUSTED CHICKEN



Cornbread Crusted Chicken image

From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 10

2 cups buttermilk
2 packages (1 oz each) ranch dressing mix
1 cut-up whole chicken (3 to 3 1/2 lb)
Cooking spray
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)
Fresh parsley sprigs for garnish, if desired

Steps:

  • In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
  • Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.

Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g

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FARMHOUSE CHICKEN CORNBREAD CASSEROLE - THE SEASONED MOM
2020-09-24 Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker. In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese. Pour chicken mixture into prepared baking dish.
From theseasonedmom.com


BBQ CHICKEN CORNBREAD CASSEROLE | THE FAMILY FREEZER
2014-03-31 Preheat oven to 350 degrees F. Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8×8″ casserole dish. Cover with shredded cheese, and set aside. In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole. Place in oven and bake 40 minutes or until top is golden brown ...
From thefamilyfreezer.com


HONEY CORNBREAD CHICKEN RECIPE | LAND O’LAKES
STEP 1. Heat oven to 350°F. Spray 13x9-inch baking dish with no-stick cooking spray. Set aside. STEP 2. Stir together honey and butter in small bowl. Spoon 3 tablespoons butter mixture into shallow bowl. Set aside remaining 2 tablespoons butter mixture.
From landolakes.com


BARBECUE CHICKEN CORNBREAD CASSEROLE - THE SEASONED MOM
2016-12-08 Spray an 11 x 7-inch baking dish with cooking spray and set aside. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook onion and bell pepper just until tender (about 3 minutes). Reduce heat to low, add barbecue sauce, and simmer until thickens slightly (about 1-2 minutes). Stir in frozen corn, tomatoes, chicken, and ½ ...
From theseasonedmom.com


EASY ONE POT BBQ CHICKEN CORNBREAD SKILLET - VALERIE'S KITCHEN
2018-10-10 Instructions. Preheat oven to 350 degrees F. Spray a 10- or 12-inch deep skillet (see Notes section below) or sauté pan with nonstick cooking spray. Combine the Jiffy corn muffin mix, egg, and milk in a medium mixing bowl. Stir until well combined and then add in the frozen corn, stirring until well incorporated.
From fromvalerieskitchen.com


BBQ CHICKEN CORNBREAD BAKE - PLAIN CHICKEN
2021-06-25 Mix together corn kernels, creamed corn, sour cream, cornbread mix, and eggs. Pour the batter into a baking dish and bake for 40 minutes. Toss the cooked chopped chicken with BBQ sauce. Remove cornbread casserole from the oven. Top with chicken mixture and top with cheese and bake an additional 10 minutes. I used a rotisserie chicken for the ...
From plainchicken.com


CHICKEN-AND-CORNBREAD CASSEROLE RECIPE | SOUTHERN LIVING
Step 3. Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish. Step 4. 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. Step 5.
From southernliving.com


EASY WEEKNIGHT CORNBREAD CHICKEN CASSEROLE RECIPE
2021-04-15 Melt butter in a large pot on the stove over medium high heat. Add onions and cook for about 2 minutes. Add in bag of frozen vegetables and cook until warmed through and no longer frozen. Stir in flour and cook for 2 minutes, stirring continuously. Whisk in chicken broth about 1/2 cup at a time to avoid lumps.
From growingupgabel.com


EASY CORNBREAD CHICKEN CASSEROLE - THE COUNTRY COOK
2021-07-28 Preheat oven to 400F degrees. Spray a 9"x 13" or 11"x7" baking dish (whichever you have) with non-stick cooking spray. In a large bowl, mix together both pouches of yellow cornbread mix with can of cream style corn, eggs and melted butter (we are not making this to the instructions on the package).
From thecountrycook.net


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


10 BEST CHICKEN CORNBREAD CASSEROLE RECIPES | YUMMLY
2022-06-01 Chicken Enchilada Cornbread Casserole Southern Bite enchilada sauce, vegetable oil, milk, black beans, salt, diced green chilies and 5 …
From yummly.com


SLOPPY JOE CORNBREAD BAKE - PLAIN CHICKEN
2020-08-20 In a large bowl, combine muffin mix, corn, eggs, milk, and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes. In a large skillet over medium heat, cook ground beef until no longer pink. Drain fat. Add sloppy joe seasoning. Cook for an additional 5 minutes.
From plainchicken.com


CHICKEN CORN BREAD BAKE RECIPE - RECIPETIPS.COM
In a separate bowl, blend water and cornmeal. Whisk cornmeal mixture into boiling broth until broth thickens. Spread over chicken mixture. Bake uncovered for 25 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 5 minutes. Cool for 10 to 15 minutes before serving.
From recipetips.com


CHICKEN ENCHILADA CORNBREAD CASSEROLE - SOUTHERN BITE
2016-03-16 In a small bowl, mix the shredded chicken with 1/2 cup of the enchilada sauce and set aside. In a large bowl, mix the cornmeal, salt, milk, eggs, green chilies, and cream style corn together until just combined. Carefully remove the hot skillet from the oven and set it on a heatproof surface. Carefully pour about half of the cornbread mixture ...
From southernbite.com


AMISH CHICKEN AND CORN CASSEROLE - THE SEASONED MOM
2020-10-26 Sprinkle with flour and cook, stirring constantly, for 1 minute. Add celery salt and salt, stir to combine. Slowly add milk, whisking constantly, until combined. Bring the sauce to a simmer and cook, whisking constantly, for 1 minute. Remove from heat. Add chicken and corn to the sauce; stir to combine. Transfer mixture to the prepared baking dish.
From theseasonedmom.com


CHICKEN CORNBREAD CASSEROLE - RECIPES - FAXO
2/3 c. milk. boxed cornbread mix (1 large or 2 small), prepared according to directions on box. Directions. If cooking chicken: heat 2 T. oil in a large pot; add cubed chicken; season with salt and black pepper; cook until chicken is done, about 10 minutes. Remove chicken from pot; drain; set aside. Preheat oven to the temperature indicated on ...
From faxo.com


CORN BREAD CHICKEN WITH KALE | BETTER HOMES & GARDENS
Transfer chicken to a baking sheet; keep warm in oven. Wipe skillet. Add the remaining 1 tablespoon oil and the onion to skillet. Cook and stir over medium heat for 3 to 4 minutes or just until onion is tender. Add kale, vinegar, salt, and pepper; cook and stir just until kale is wilted. Serve chicken with kale mixture.
From bhg.com


COWBOY CASSEROLE WITH CORNBREAD AND CHICKEN - THE SEASONED …
2018-12-11 Instructions. Preheat oven to 350 degrees F. Spray a 2-quart baking dish (about 8 or 9-inch square) with cooking spray and set aside. In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese. Place half of the cornbread mixture in …
From theseasonedmom.com


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