chicken with leftover cornbread

By scottsdalejulie

Chicken with left over cornbread

Ingredients

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• Home > Recipes > Corn Bread Chicken Bake
• Corn Bread Chicken Bake Recipe
• Corn Bread Chicken Bake Recipe photo by Taste of Home
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• To make the most of leftover corn bread, try this hearty main-dish casserole sent in by Madge Britton from Afton, Tennessee. "It's moist, delicious and good on any occasion," she notes.
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• Corn Bread Chicken Bake RecipePrep: 20 min. Bake: 45 min.
• Yield: 8-10 Servings
• 20 45 65
• Ingredients
• 1-1/4 pounds boneless skinless chicken breasts
• 6 cups cubed corn bread
• 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
• Directions
• Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or a meat thermometer reads 170°. Drain and cut into cubes.
• In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.
• Nutritional Facts 1 serving (1 cup) equals 392 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 1,307 mg sodium, 57 g carbohydrate, 4 g fiber, 20 g protein.

Preparation

Step 1

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