Cornbread Chicken Bake Recipes

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FARMHOUSE CHICKEN CORNBREAD CASSEROLE



Farmhouse Chicken Cornbread Casserole image

Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love.

Provided by Blair Lonergan

Categories     Dinner

Time 1h5m

Number Of Ingredients 10

1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
¾ cup milk
4 cups cooked, diced chicken
1 cup grated cheddar cheese
1 (8.5 oz) box corn muffin mix (such as Jiffy brand)
1 (14.75 oz) can cream style corn
⅓ cup sour cream
1 egg
2 tablespoons melted butter

Steps:

  • 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.
  • In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
  • Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it's cooked through. Let stand for about 5-10 minutes, then serve!

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 445 kcal, Carbohydrate 37 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 114 mg, Sodium 993 mg, Fiber 3 g, Sugar 10 g

COWBOY CASSEROLE WITH CORNBREAD AND CHICKEN



Cowboy Casserole with Cornbread and Chicken image

This Cowboy Casserole with Cornbread and Chicken is an easy dinner that bakes in one dish! Prep it ahead for an easy weeknight dinner or freezer meal!

Provided by Blair Lonergan

Categories     Dinner

Time 45m

Number Of Ingredients 8

4 cups coarsely crumbled cornbread (I used about ¾ of the cornbread that was baked in an 8-inch square pan)
¼ cup diced green bell pepper
½ cup diced onion
¼ cup diced celery
½ cup shredded cheddar cheese
2 cups cooked, diced chicken ((I used about half of the meat from a store-bought rotisserie chicken))
1 (10.5 ounce) can cream of chicken soup ((NOT diluted))
1 cup chicken broth

Steps:

  • 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 the prepared baking dish.
  • Spread chicken in an even layer over the cornbread mixture.
  • Whisk together soup and broth until completely combined. Pour soup mixture over the chicken. Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.
  • Bake, uncovered, for about 30 minutes, or until hot, bubbly, and golden brown on top.

Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 355 kcal, Carbohydrate 35.7 g, Protein 22.8 g, Fat 11.6 g, SaturatedFat 5.8 g, Cholesterol 60.2 mg, Sodium 1078.5 mg, Fiber 1.1 g, Sugar 7.9 g, UnsaturatedFat 1.9 g

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

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.

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.

17 WAYS TO USE LEFTOVER CORNBREAD



17 Ways to Use Leftover Cornbread image

These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Cornbread Pudding
Cowboy Cornbread Casserole
Cornbread Dressing Fritters
Heirloom Tomato and Cornbread Panzanella
Cornbread Croutons
Cornbread Buttermilk Soup
Cornbread Crab Cakes
Cornbread Strata with Jalapenos and Cheddar
Cornbread French Toast
Cornbread With Scrambled Eggs and Sausage
Layered Cornbread Breakfast Casserole
Cornbread Salad
Cornbread Sausage Quiche
Cornbread Chicken Bake
Cornbread Pudding With Bacon
Mexican Sausage Cornbread Strata
Fried Cornbread and Eggs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cornbread dish in 30 minutes or less!

Nutrition Facts :

MEXICAN CHICKEN CORNBREAD CASSEROLE



Mexican Chicken Cornbread Casserole image

This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.

Provided by Christin Mahrlig

Categories     Casserole

Time 30m

Number Of Ingredients 8

3 cups shredded cooked chicken, (I use a rotisserie chicken)
1 (11-ounce) can corn, (drained)
1 (10-ounce) can Rotel diced tomatoes with green chilies, (NOT drained)
1 packet taco seasoning, (I use low sodium)
1 cup sour cream
2 cups shredded Cheddar Jack or Cheddar Cheese, (divided)
1 (6 or 7 ounce) packet Martha White cornbread mix
1 egg, (lightly beaten)

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
  • Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
  • Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture.
  • Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges.

Nutrition Facts : Calories 489 kcal, ServingSize 1 serving

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

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