Cornbread Topped Creamy Chicken Bake Recipes

CREAMY CHICKEN AND CORNBREAD CASSEROLE

Steps:

• Make filling: Place the chicken breasts in a large saucepan and fill with enough cool water to cover them by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes (check them after 10), until the chicken is completely opaque and cooked through. The thickest part on the breast should register 165 degrees F on a meat thermometer. Drain and transfer the chicken to a cutting board and let cool before chopping into 1-inch chunks.
• Preheat the oven to 350°F. Spray an 8-inch baking dish (or any casserole dish of a similar size) generously with cooking spray.
• In a large saucepan or dutch oven, heat the butter over medium heat. Add the onion, carrots, celery, and corn, and cook for about until tender, about 10 minutes. Add the garlic and stir constantly for 30 seconds. Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in the chicken stock, stirring well so that the flour begins to de-clump and thicken the stock. Cook the mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in cooked chicken, thyme, sage, salt, and pepper. Pour the mixture into your prepared dish and spread evenly.
• Make the crust: In a large bowl, whisk the cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, whisk the milk, egg, and canola oil until smooth. Stir the wet ingredients into the dry ingredients. Spoon the batter evenly over the filling, smoothing the top. Bake until the top is puffed and golden brown, 22 to 25 minutes. Let cool for at 10 minutes before serving.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

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.

CORNBREAD CHICKEN BAKE

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°.

CHICKEN CORNBREAD CASSEROLE

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.

BBQ CHICKEN CORNBREAD BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
• Bake in the preheated oven for 30 minutes.
• While casserole bakes, toss chicken with barbecue sauce.
• Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
• Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

CORNBREAD TOPPED SLOPPY JOE CASSEROLE

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.
• In small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy).
• Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.
• Bake 25 to 35 minutes or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole.

CORNY CHICKEN BAKE

Steps:

• In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.

CHICKEN SUIZA CORNBREAD BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
• In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
• Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

CORNBREAD-TOPPED CREAMY CHICKEN BAKE

Steps:

• Heat oven to 425°F.
• Whisk first 3 ingredients in large bowl until blended. Stir in chicken, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
• Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
• Bake 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.

CREAMY BAKED CHICKEN WITH CRUNCHY CORNBREAD TOPPING

Steps:

• Preheat oven to 400 degrees.
• Coat a deep, 9-inch glass pie pan with cooking spray and arrange chicken in bottom of pan.
• Top with green onion & pimiento.
• Combine soup and sour cream in a small bowl and spoon evenly over chicken.
• Arrange peas around outer edges of pan and sprinkle stuffing evenly over all.
• Bake uncovered 30 minutes or until chicken is no longer pink in center.

BAKED CREAMY CHICKEN AND CORNBREAD

Steps:

• Mix together soup and milk in a saucepan and add in the chicken and vegetables.
• Heat until bubbly.
• Turn into an 8x8" baking pan.
• Prepare cornbread by blending together corn muffin mix, egg and milk.
• Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
• Bake at 425° for about 20 minutes or until browned on top.

CREAMED CHICKEN OVER CORNBREAD

Steps:

• Prepare cornbread batter and bake according to package directions, using a 9-in. round baking pan. , Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through., In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened. , Cut warm cornbread into wedges; top with chicken mixture. Sprinkle with cheese.