Amish Chicken Cornbread Stuffing For The Crock Pot Or Oven Recipes

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

Ingredients

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.

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

Ingredients

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.

AMISH CHICKEN & CORNBREAD STUFFING FOR THE CROCK POT OR OVEN

Amish Chicken & Cornbread Stuffing for the Crock Pot or Oven image

This is really delicious, one of my favorite crock pot recipes that can as easily be made as a casserole and baked in the oven. It lends itself easily to your favorite variations. I did not include boiling the chicken in the time since that is an option, and you can use already prepared cooked chicken, and I listed the time for oven baking, not the crock pot version. You can either cook a whole chicken in water with your favorite seasonings to make the broth, or use cooked chicken use canned broth. Works well either way. I've had it a long time and can't remember the source.

Provided by Charmed

Categories Chicken

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 loaf pan cornbread, crumbled (8x8-inch)
6 slices bread, crumbled
1/4 lb Ritz crackers or 1/4 lb saltine crackers, crumbled
1/2 cup butter or 1/2 cup margarine
1 cup coarsely chopped onion
1 cup coarsely chopped celery
2 teaspoons bell seasoning (or other chicken seasoning with a thyme and sage type mixture)
salt and pepper, to taste
4 1/2 cups chicken broth (or broth made from a whole chicken, approximate measure, see recipe)
4 eggs, beaten
1/2 cup milk
1/2 teaspoon baking powder
3 -4 cups diced cooked chicken (or the meat from one whole chicken, about 4 to 4 1/2 lbs, cooked with water and seasonings to make)
3/4 cup dried cranberries (optional)

Steps:

If you're using a whole chicken cook the chicken for an hour in water to cover seasoned with your favorite seasonings; remove chicken from the broth and retain both; allow to cool and remove the chicken from the bones and dice.
Put the cornbread, bread, and crackers in a large bowl.
Saute the onions and celery in the butter.
Pour this into the bread& cracker crumbs, add the seasoning and mix well.
Pour enough broth into the mixture to just moisten.
Add the eggs, milk and enough broth to make a very slushy mixture.
Add the chicken (and dried cranberries if using) and mix well.
Pack this tightly into a crock pot or baking dish large enough to hold the mixture.
For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer.
For oven: Cover with lid or tin foil and bake at 350 for an hour; uncover and bake another 15 to 30 minutes until baked through and top is lightly browned.

AMISH CHICKEN

Amish Chicken image

This recipe copmes from an Amish cookbook from the great state of Ohio. It has a great flavor and makes it's own gravy that go great on mashed potatoes or stuffing. It's a simple recipe to make and my DH and DD'S love it!

Provided by Chef53Kathy

Categories Chicken

Time 1h45m

Yield 6-8 pieces of chicken, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Steps:

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
Mix the cream and water and pour over the chicken.
Bake at 350* for 1 1/2 hours or until the skin is golden brown.

Nutrition Facts : Calories 863, Fat 67, SaturatedFat 41.3, Cholesterol 244.5, Sodium 3566.3, Carbohydrate 56.9, Fiber 3.1, Sugar 0.7, Protein 11.1

CROCK POT CORNBREAD STUFFING

Crock Pot Cornbread Stuffing image

Make and share this Crock Pot Cornbread Stuffing recipe from Food.com.

Provided by LoveBakedIn

Categories Thanksgiving

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 loaf cornbread (8 inch square)
4 eggs
1/2 cup chopped celery
8 slices toasted bread
1 small chopped onion
2 (10 1/2 ounce) cans cream of chicken soup
2 (14 ounce) cans chicken broth
1 1/2 tablespoons sage
salt
3 tablespoons butter

Steps:

Crumble the bread and toast into a large bowl.
Add all ingredients except butter and toss to mix well.
Put in crock pot and dot with butter.
Cook on high for 2 hours or more.

Nutrition Facts : Calories 184.1, Fat 10, SaturatedFat 4.1, Cholesterol 88.3, Sodium 844.6, Carbohydrate 15.8, Fiber 0.8, Sugar 1.9, Protein 7.4

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