Cornbread Stuffing Chicken Casserole Recipes

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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 STUFFING CASSEROLE



Chicken and Stuffing Casserole image

This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.

Provided by Crystal Williams

Categories     Main Dish Recipes     Casserole Recipes

Yield 8

Number Of Ingredients 6

1 (3 pound) whole chicken
8 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups chicken broth (from boiling the chicken)
1 cup evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
  • In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g

CHICKEN AND CORN BREAD STUFFING CASSEROLE



Chicken and Corn Bread Stuffing Casserole image

A comforting casserole is 30 minutes away! Canned soup, frozen mixed vegetables and cooked chicken accelerate prep time.

Provided by Pillsbury Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 can (10 3/4 oz) condensed cream of chicken or celery soup
3/4 cup milk
2 cups frozen mixed vegetables (from 1-lb bag), thawed, drained
1 medium onion, finely chopped (1/2 cup)
1/2 teaspoon ground sage or poultry seasoning
2 cups cubed cooked chicken
1 1/2 cups corn bread stuffing mix
1/8 teaspoon pepper
Paprika, if desired

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.
  • Bake uncovered about 15 minutes or until hot in center.

Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 8 g, TransFat 0 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 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.

CORNBREAD STUFFING CHICKEN CASSEROLE



Cornbread Stuffing Chicken Casserole image

this is a good one

Provided by Patsy Fowler

Categories     Casseroles

Number Of Ingredients 8

4 whole boneless skinless chicken breasts
1/2 stick butter
1/2 c water
3/4 c pepperidge farm cornbread stuffing mix 16 oz
1 can(s) cream of mushroom soup 10.75 oz
1 c sour cream
1 c chicken broth
salt and pepper to taste

Steps:

  • 1. Cut the meat into bite size pieces. In a hot skillet greased with a little butter sear the chicken on all sides. It doesn't have to be cooked through just nicely browned.
  • 2. Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.
  • 3. Melt butter and water together in a saucepan over medium heat and once melted remove from heat and mix with the cornbread stuffing mix well until moistened. Set aside.
  • 4. In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.
  • 5. Put 3/4 of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all and top with the remaining 1/4 of stuffing. Bake at 325 for about 45 minutes.

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

STOVE TOP® ONE-DISH CHICKEN & STUFFING BAKE



STOVE TOP® One-Dish Chicken & Stuffing Bake image

You know what they say: You can never have too many quick and easy chicken breast recipes! Especially when they're one-pot wonders made with stuffing.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 6

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400°F.
  • Add hot water to stuffing mix; stir just until moistened.
  • Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
  • Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1010 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 3 g, Protein 35 g

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

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