Chick N Cornbread 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.

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

CHICK 'N CORNBREAD CASSEROLE



Chick 'n Cornbread Casserole image

This is a fast quick easy meal that is made in less then an half an hour. It's a savory casserole with a combination of stuffing mix, chicken and colorful vegetables.

Provided by Annacia

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (8 1/4 ounce) can diced tomatoes, Drained
3/4 cup picante sauce
1/4 cup butter, melted
1 (6 ounce) package cornbread stuffing mix, with seasoning packet
1 chopped medium onion
1 chopped medium red pepper
2 tablespoons oil
2 cups cooked chicken (chopped or shredded)
1 (8 3/4 ounce) can whole kernel corn, drained
1/2 teaspoon cumin
1 cup shredded reduced-fat monterey jack cheese
reduced-fat sour cream (optional)
sliced ripe olives (optional)
cooking spray

Steps:

  • Pre-heat oven to 375 degrees.
  • Drain the diced tomatoes and reserve the juice.
  • Combine tomato juice and 1/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup.
  • Combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well.
  • Add stuffing crumbs, mixing just until crumbs are moistened.
  • Spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray.
  • Cook onion and pepper in oil in skillet until tender; remove from heat.
  • Stir in tomatoes, chicken, corn, remaining picante sauce and cumin.
  • Spoon over cornbread mixture.
  • Bake at 375 degrees for 15 minutes.
  • Cover with cheese; continue baking 5 minutes.
  • Top individual servings with sour cream and olives, if desired.

Nutrition Facts : Calories 594.1, Fat 27.7, SaturatedFat 11.2, Cholesterol 88.9, Sodium 1481.9, Carbohydrate 56.6, Fiber 10, Sugar 9.8, Protein 32.3

CHICKEN AND CORNBREAD CASSEROLE (THANKSGIVING ANYTIME!)



Chicken and Cornbread Casserole (Thanksgiving Anytime!) image

This recipe combines the ingredients of my Mom's dressing, and turns it into a casserole for anytime of year. Bring Thanksgiving into your home anytime of year! Cooking time does not include cook time for the cornbread or chicken...if making it at the same time, increase the cook time by 25 - 30 minutes. If you'd like you can use 2/3 cornbread and 1/3 biscuits.

Provided by breezermom

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

6 cups cornbread, crumbled
1/2 cup butter, melted
1/4 cup onion, minced
3 tablespoons fresh parsley, minced
1/2 cup celery, finely chopped
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon black pepper
5 cups cooked chicken, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 teaspoons salt
2 cups chicken broth
4 cups milk
2 eggs, beaten

Steps:

  • Combine the cornbread, 1/2 cup melted butter, minced onion, parsley, celery, 3/4 tsp salt, poultry seasoning, and black pepper in a large bowl; toss gently with a fork. Spoon the cornbread mixture into a greased 13 x 9 x 2 inch baking dish. Arrange the chopped chicken over the cornbread mixture and set aside.
  • Melt 1/4 cup butter in a saucepan over low heat; add the flour and salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the chicken broth; cook over medium heat, stirring constantly until the mixture is thoroughly heated.
  • Combine the milk and the eggs, stirring well. Gradually add the milk mixture to the chicken broth mixture; cook over low heat, stirring constantly, until the mixture is thickened and bubbly.
  • Spoon the sauce over the chicken. Bake at 375 degrees uncovered for 45 minutes or until the mixture is thoroughly heated.

Nutrition Facts : Calories 422.6, Fat 29.1, SaturatedFat 15.8, Cholesterol 175, Sodium 1142, Carbohydrate 9.8, Fiber 0.4, Sugar 0.6, Protein 29.4

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