Creamed Chicken Over Cornbread Recipe 435

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CREAMED CHICKEN OVER CORNBREAD RECIPE - (4.3/5)



Creamed Chicken Over Cornbread Recipe - (4.3/5) image

Provided by Bettybug

Number Of Ingredients 12

1 package (8-1/2 oz.) corn bread/muffin mix
1 T. chopped onion (I put a little more, I live in Onion country and they're free!)
1/4 c. butter, cubed
1 can (5 ounces) boned chicken, broken into chunks
1 package (10 oz.) frozen chopped broccoli
1 clove garlic, finely chopped
2 T. all-purpose flour
1-1/2 t. salt
2 egg yolks, lightly beaten
1 c. (8 oz.) unflavored yogurt
3/4 c. milk
Shredded cheddar cheese

Steps:

  • Directions: Prepare corn bread batter and bake according to package directions, using a 9-in round pan. (I bake mine in a 9x9, I like squares what can I say?) 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 corn bread into wedges (or squares); top with chicken mixture and sprinkle with cheese.

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

CREAMED CHICKEN FOR BISCUITS



Creamed Chicken for Biscuits image

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 10

⅓ cup butter
⅓ cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g

CREAMED CHICKEN ON CORNBREAD



Creamed Chicken on Cornbread image

Make and share this Creamed Chicken on Cornbread recipe from Food.com.

Provided by Chef 920429

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup yellow cornmeal
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup shortening or 1/4 cup butter, melted
2 teaspoons butter
2 1/2 tablespoons flour
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth
1 cup milk
3 cups cooked chicken, cubed

Steps:

  • Instructions for cornbread: Preheat oven to 425F and grease an 8" square pan.
  • Mix cornmeal ingredients together until smooth.
  • Turn into prepared pan.
  • Bake 20 to 25 minutes, or until done.
  • For the chicken, melt butter in saucepan; combine with flour, nutmeg, salt & pepper.
  • Stir in broth; add milk & cook until thick.
  • Add chicken.
  • Serve over squares of corn bread.

CREAMED CHICKEN OVER CORNBREAD



Creamed Chicken Over Cornbread image

"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

1 package (8-1/2 ounces) cornbread/muffin mix
1 tablespoon chopped onion
1/8 teaspoon minced garlic
1/4 cup butter, cubed
2 cups cubed rotisserie chicken
1 package (16 ounces) frozen chopped broccoli, thawed
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
2 large egg yolks, lightly beaten
1 cup sour cream
3/4 cup milk
Shredded cheddar cheese

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 :

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

CREAMED CORN SKILLET CORNBREAD



Creamed Corn Skillet Cornbread image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1 1/2 cups shredded Monterey Jack cheese
1 cup creamed corn
1 tablespoon vegetable oil
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
  • Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
  • Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

BBQ CHICKEN CORNBREAD BAKE



BBQ Chicken Cornbread Bake image

A cornbread casserole topped with BBQ chicken.

Provided by apk979

Categories     Chicken Casserole

Time 1h

Yield 6

Number Of Ingredients 9

cooking spray
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) box dry corn muffin mix (such as Jiffy®)
1 cup frozen corn kernels, thawed
1 cup plain Greek yogurt
2 large eggs
2 cups chopped cooked chicken
1 cup barbeque sauce
1 cup shredded Cheddar cheese

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

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

CREAMED CHICKEN



Creamed Chicken image

"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/4 teaspoon salt
Pepper to taste
1/2 cup sour cream
English muffins, split and toasted
Cayenne pepper or paprika

Steps:

  • In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.

Nutrition Facts : Calories 279 calories, Fat 15g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 795mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

CORNBREAD-TOPPED CREAMY CHICKEN BAKE



Cornbread-Topped Creamy Chicken Bake image

A can of soup, some frozen corn and cooked chicken combine with a few other on-hand ingredients to make this creamy chicken bake with a cornbread topping.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup milk
1/4 tsp. pepper
2 cups chopped cooked chicken
1 cup frozen corn
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg. (8.5 oz.) corn muffin mix
1 green onion, sliced

Steps:

  • Heat oven to 425°F.
  • Whisk first 3 ingredients in large bowl until blended. Stir in chicken, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
  • Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
  • Bake 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.

Nutrition Facts : Calories 450, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 12 g, Protein 26 g

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