CORNBREAD CHICKEN BAKE
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
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.
SOUTHERN CHICKEN-CORNBREAD CASSEROLE
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
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 CORNBREAD CASSEROLE
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
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
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
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
CHICKEN 'N' CORNBREAD BAKE
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
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.
BAKED CORNFLAKE CHICKEN
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
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
CORNY CHICKEN BAKE
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
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.
CORNBREAD AND CHICKEN THIGH CASSEROLE
Easy to make casserole with chicken thighs and vegetables topped with cornbread.
Provided by Natasha Mathew
Time 1h5m
Yield 6
Number Of Ingredients 15
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
CORNBREAD CHICKEN
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
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
BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING
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
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
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
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
BBQ CHICKEN CORNBREAD BAKE
A cornbread casserole topped with BBQ chicken.
Provided by apk979
Categories Chicken Casserole
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
- Bake in the preheated oven for 30 minutes.
- While casserole bakes, toss chicken with barbecue sauce.
- Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
- Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 62.9 g, Cholesterol 129.7 mg, Fat 18.4 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 1306 mg
CREAMED CHICKEN OVER CORNBREAD
"This comforting dish was a favorite with our kids, and now our 11 grandkids request it," says Nancy Lange, Hindsboro, Illinois. "The recipe is easily doubled or tripled for our Sunday family dinners."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare cornbread batter and bake according to package directions, using a 9-in. round baking pan. , Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through., In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened. , Cut warm cornbread into wedges; top with chicken mixture. Sprinkle with cheese.
Nutrition Facts :
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