CHICKEN CORNBREAD STUFFING BAKE
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
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 AND CORN BREAD STUFFING CASSEROLE
A comforting casserole is 30 minutes away! Canned soup, frozen mixed vegetables and cooked chicken accelerate prep time.
Provided by Pillsbury Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 3-quart casserole with cooking spray. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.
- Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika.
- Bake uncovered about 15 minutes or until hot in center.
Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 8 g, TransFat 0 g
CORNBREAD STUFFING CHICKEN CASSEROLE
Steps:
- 1. Cut the meat into bite size pieces. In a hot skillet greased with a little butter sear the chicken on all sides. It doesn't have to be cooked through just nicely browned.
- 2. Season lightly with salt and pepper and set aside. When its done remove from the heat and set aside.
- 3. Melt butter and water together in a saucepan over medium heat and once melted remove from heat and mix with the cornbread stuffing mix well until moistened. Set aside.
- 4. In another bowl combine the cream of chicken soup, sour cream and chicken broth until smooth a fork or a whisk is good for this.
- 5. Put 3/4 of the stuffing mixture into a large greased casserole dish. Add the chicken on top of this. Pour the sour cream mixture over it all and top with the remaining 1/4 of stuffing. Bake at 325 for about 45 minutes.
CHICKEN AND CORNBREAD STUFFING CASSEROLE
Make and share this Chicken and Cornbread Stuffing Casserole recipe from Food.com.
Provided by Audrey M
Categories Christmas
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spray 3-quart casserole with Pam.
- Heat soup and milk to boiling, stirring frequently.
- Stir in mixed vegetables, onion, and poultry seasoning.
- Heat to boiling, stirring frequently.
- Remove from heat.
- Stir in chicken and stuffing mix.
- Spoon into casserole.
- Sprinkle with pepper and paprika.
- Bake uncovered for 15 minutes.
Nutrition Facts : Calories 216.3, Fat 6, SaturatedFat 1.7, Cholesterol 59.7, Sodium 111.2, Carbohydrate 15.7, Fiber 3.5, Sugar 3.5, Protein 25.3
CHICKEN AND CORNBREAD STUFFING CASSEROLE
Make and share this Chicken and Cornbread Stuffing Casserole recipe from Food.com.
Provided by Audrey M
Categories Poultry
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
- Stir in mixed vegetables, onion, and sage.
- Heat to boiling, stirring frequently; remove from heat.
- Stir in chicken and stuffing mix. Spoon into casserole.
- Sprinkle with pepper and paprika.
- Bake uncovered for about 15 minutes or until hot in the center.
Nutrition Facts : Calories 298.7, Fat 11.3, SaturatedFat 3.7, Cholesterol 65, Sodium 628.3, Carbohydrate 25.8, Fiber 5, Sugar 1.6, Protein 24.9
BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING
A different way to do chicken breasts using cornbread stuffing. Just put it in the oven and relax. So good!
Provided by Marie
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Spray a 9 x 13 baking dish with nonstick spray.
- Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
- In a large bowl, combine stuffing mix, corn, water and melted butter.
- Mix well and spoon over the chicken.
- Combine soup, milk and parsley and mix well.
- Pour over the stuffing, cover and bake for 35 minutes.
- Uncover and bake for 8 to 10 more minutes until stuffing is golden.
CHICKEN AND CORNBREAD CASSEROLE (THANKSGIVING ANYTIME!)
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
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
YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING
This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.
Provided by Loves2Teach
Categories Whole Chicken
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rinse chicken, remove excess fat from around the cavity and pat dry.
- Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
- Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit not much longer than that.
- Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
- When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
- Place the chicken in the bottom of a small roasting pan that has a cover.
- Stuff the cavity and the sides of the chicken with the stuffing you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces also stuff some into the neck cavity.
- Tie the legs together to hold the stuffing in with kitchen twine.
- Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
- Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
- Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
- Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
- Enjoy.
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