Corn Bread Chicken Bake

By MooK

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

Preparation

Step 1

Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a 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.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.