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.
MAMA'S CORNBREAD AND CHICKEN CASSEROLE - DEE DEE'S
Mama's Cornbread & Chicken Casserole is a great dish for anytime. However, it is especially nice for the holidays if you only have a small crowd to feed and you want to keep that chicken and dressing tradition alive. This dish reminds me of Chicken and Dressing with gravy oozing inside it. And with the boiled eggs, more like ...
Provided by Diane Atherton
Categories Casseroles
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat ovent to 325 degrees.
- 2. Cook (boil) chicken breasts until done; save 1 cup broth. (For added flavor, I added 1/2 cup of chopped celery, 1/2 cup chopped onion and 3 chicken bouilon cubes to this broth) Freeze remaining broth to use in other dishes.
- 3. Remove chicken from broth and cool enough to handle. Pull chicken off bones; cut in bite size pieces; set aside.
- 4. In the mean time, bake your favorite cornbread. After baking cornbread, let cool. Crumble up corn bread fine and pour melted margarine over corn bread. Mix well; set aside. NOTE 2: if cornbread is warm just add butter that is at room temperature to the warm crumbs and stir to combine. NOTE 2: I made a 10-inch skillet of cornbread and took out 2 slices to serve with our meal.
- 5. To the cut up chicken add 1 cup chicken broth and both cans of soup. NOTE: If you don't have cream of celery, use 2 cans of cream of chicken.
- 6. In a greased casserole dish place a little more than half (I used about 2/3's of this mixture) of the corn bread mixture; spoon meat mixture on top of cornbread mixture. Add boiled eggs if desired, and top with remaining corn bread mixture.
- 7. Bake at 325 degrees until bubbly. Ovens vary so start watching around 30 to 35 minutes. It took my dish 45 minutes. The last 2 minutes I turned the broiler on to give the top of casserole a toasty finish.
- 8. NOTE: I served mashed potatoes with Lynn Socko's https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy, peas I canned this summer and a slice of cornbread...YUM!
OUR FAMILY TRADITION CHICKEN AND DRESSING - DEE DEE'S
Boiling the chicken is recommended for this recipe because the broth makes the dressing. You can't make old-fashioned corn bread dressing without it. So please, don't use broth from a can for this recipe. It's definitely not the same. My mother & grandmother always made Cornbread Turkey and Dressing for our holiday meals. This...
Provided by Diane Atherton
Categories Turkey
Number Of Ingredients 18
Steps:
- 1. The beautiful gravy pictured with this dressing is our Lynn Socko's Chicken Gravy: https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy?k=chicken+gravy&p=1&o=r
- 2. If you prefer a giblet gravy with dressing, this is a wonderful old fashion gravy that we've use for a very long time: https://www.justapinch.com/recipe/diane-smith/mamas-giblet-gravy-dee-dees/gravy
- 3. DIRECTIONS FOR CHICKEN AND BROTH
- 4. You need 1 large fryer (whole chicken) Remove gizzards/livers inside chicken, and then wash in clear water. Place in large pot with 2 to 3 quarts water; add salt, pepper, 2 cloves of garlic, chopped fine, add 1/3 cup of each chopped vegetables; onions, green pepper, and celery to the pot.
- 5. Cover and cook on high heat until it starts to boil. Reduce heat and continue boiling about 35 to 45 minutes or until almost done. Remove from pot. Set aside. Keep chicken broth. Remember the broth is what makes the dressing.
- 6. DIRECTIONS FOR CORNBREAD DRESSING
- 7. You will need a very large bowl to combine ingredients for dressing. Break hot cornbread into bite size pieces, add margarine or butter. Add salt, pepper, poultry seasoning, and sage. Add Cream of Chicken Soup and eggs. Continue mixing. Add a cup of broth to start, add rolls. Mix well. Add more broth until dressing is the texture desired. Set aside.
- 8. Lightly rub top of chicken with margarine then sprinkle with paprika. Bake at 425 degree until done about 30 minutes.
- 9. Next, pour dressing in a large deep greased casserole dish and bake dressing until hot all the way through and top and edges start to brown about 30 to 40 minutes. NOTE: oven temps vary so watch close, you don't want a runny dressing and you don't want it dry.
- 10. IMPORTANT TIPS TO REMEMBER: • For a drier dressing use less broth, for a moist dressing, use more broth. • When using poultry and sage seasoning, use according to your taste. You may want to add more seasonings or less, just be careful not to add too much, it will overpower the natural flavors. Seasonings make or break the flavor in corn bread dressing. • Make the dressing a day before serving. This gives the seasonings time to spread flavor throughout. Just make sure you cover and store in the refrigerator until ready to use. • For more flavor, cut up chicken gizzards and livers in dressing before baking.
MAMA'S CORNBREAD CASSEROLE
This has to be one of my most favorite recipes my mother ever made. She baked it on special occasions as a substitute for traditional stuffing. If you like the taste of sweet corn with a spicy kick, you may enjoy this.
Provided by ed.wilcox
Categories Quick Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix eggs, butter, sour cream, and cornbread mix together.
- Pour in both cans of corn.
- Stir in half the cheese.
- Pour into a baking pan or casserole dish.
- Bake at 350F for 30 minutes.
- Remove from the oven and sprinkle the remaining cheese on top.
- Bake until the cheese has melted and the center of the casserole is solid.
Nutrition Facts : Calories 934.7, Fat 63.2, SaturatedFat 35.9, Cholesterol 244.7, Sodium 1629.6, Carbohydrate 70.8, Fiber 5.2, Sugar 4, Protein 26.1
MAMA DEE'S CORN CASSEROLE
I have had many versions of corn pudding but I have tweaked this to suit my families tastes. Many recipes have added sugar to them but we like it better with season salt and pepper. We think the corn & cornbread mix adds enough sugar. Maybe it's a California thing, not to add so much sugar to things. I am also a diabetic and...
Provided by Dee Stillwell
Categories Casseroles
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degrees. Spray 10 inch square or 7"x11" inch pan with cooking spray. In large bowl whisk together all ingredients except the last 3 items until well blended. pour into prepared pan. In a bowl, mix together the crushed crackers, melted butter, and shreaded cheddar cheese. Carefully sprinkle over the corn mixture. Cover with foil. Bake for 45 minutes. Remove foil and continue to bake until browned..about 20 more minutes. I make this every Thanksgiving without jalapinos, but other times I make it with them. This year(2010) I delegated the work, so I had my 9 yr old grandson make it. It turned out better than mine. Yummmy. Great job Cayden! Enjoy!
MAMA'S CORNBREAD DRESSING - COWBOY KENT ROLLINS
Provided by Kent Rollins
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 14-inch dutch oven or 9 x 13-inch casserole dish.
- In a medium saucepan, add the turkey and chicken. Cover with water and bring to a boil over medium-high heat for about 15 minutes or until fork tender. Set aside to cool then shred the chicken and chop the turkey.
- In a large cast iron skillet, melt the butter over medium heat then stir in the onion and celery. Cook for about 5 minutes or until tender, stirring occasionally.
- In a large mixing bowl, mix together the onion, celery, stuffing mix, crumbled cornbread, chicken broth, sage and poultry seasoning. Stir in the turkey and chicken. Let it set a couple minutes to absorb the liquid. If there is excess liquid pooling along the edges add up to 1/2 cup more crumbled cornbread.
- Spoon the dressing mixture in the Dutch oven or casserole dish. Cover and place in the icebox overnight or until ready to cook. Take the dish out of the icebox about 30 minutes before baking.
- Evenly spread the cream of chicken soup over the top. Bake for 45 to 50 minutes or until the top is golden brown and the mixture sets up and is sponge-like. Let rest 10 minutes before serving.
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