Cornbread Chicken Bake With Bell Peppers Recipes

CORNBREAD CHICKEN BAKE

Cornbread Chicken Bake image

To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. -Madge Britton, Afton, Tennessee

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1-1/4 pounds boneless skinless chicken breasts
6 cups cubed cornbread
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

Steps:

Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes., In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, until heated through, 45 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 392 calories, Fat 9g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 1307mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein.

CORNBREAD AND CHICKEN THIGH CASSEROLE

Cornbread and Chicken Thigh Casserole image

Easy to make casserole with chicken thighs and vegetables topped with cornbread.

Provided by Natasha Mathew

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

cooking spray
1 (8.5 ounce) package cornbread mix
2 stalks green onions, sliced, white parts and tops separated
½ cup water, or as needed
1 ounce shredded Cheddar-Monterey Jack cheese blend
1 teaspoon olive oil
1 pound skinless, boneless chicken thighs, diced
1 (8 ounce) package carrots, sliced
½ (8 ounce) package fresh mushrooms, sliced
1 medium red bell pepper, diced
1 medium yellow onion, chopped
1 medium jalapeno pepper, seeded and minced, or to taste
2 teaspoons Cajun seasoning
salt and ground black pepper to taste
¼ cup water

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 34.7 g, Cholesterol 52.2 mg, Fat 11.7 g, Fiber 2.5 g, Protein 18.5 g, SaturatedFat 3.5 g, Sodium 901.1 mg, Sugar 8.2 g

CORNBREAD CHICKEN BAKE WITH BELL PEPPERS

Cornbread Chicken Bake with Bell Peppers image

Prepare this Cornbread Chicken Bake with Bell Peppers. Cornbread stuffing mix is a key ingredient in this tasty Cornbread Chicken Bake with Bell Peppers .

Provided by My Food and Family

Categories Recipes

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 6

Ingredients

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 pkg. (16 oz.) frozen mixed vegetables (peppers and onion blend), thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen corn, thawed, drained

Steps:

Preheat oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
Place chicken in 13x9-inch baking dish. Cover with stir-fry vegetables. Mix soup and corn; spoon evenly over chicken and vegetables. Top with the prepared stuffing.
Bake 30 min. or until chicken is cooked through.

Nutrition Facts : Calories 290, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 8 g, Protein 24 g

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