CORNBREAD CHICKEN BAKE
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
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.
CHICKEN 'N' CORNBREAD BAKE
Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. It's often on the menu when I cook for my husband, our four children and their spouses and our grandkids. -Ann Hillmeyer, Sandia Park, New Mexico
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large saucepan, combine broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix. , Transfer to a greased 13x9-in. baking dish. Top with chicken. In a small bowl, combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter. , Bake, uncovered, 25-30 minutes or until heated through.
Nutrition Facts : Calories 441 calories, Fat 22g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1202mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
CHICKEN SUIZA CORNBREAD BAKE
A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.
Provided by THEO72
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 30.1 g, Cholesterol 69.8 mg, Fat 21.8 g, Fiber 1.6 g, Protein 17.9 g, SaturatedFat 11.8 g, Sodium 856.8 mg, Sugar 5.3 g
SOUTHERN CHICKEN-CORNBREAD CASSEROLE
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
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
CORNBREAD CHICKEN
I got this from Quick Cooking magazine but I altered it by adding dry Italian dressing mix because I didn't have the ranch that it called for. My husband liked it so that's always good!
Provided by appliance queen
Categories Breads
Time 24m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine corn bread mix and salad dressing mix.
- Pour milk into a shallow bowl.
- Dip chicken in milk, then place in bag and shake to coat.
- In a large skillet or Dutch oven over medium-high heat, brown chicken in oil on both sides.
- Cook, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.
Nutrition Facts : Calories 358.7, Fat 12.3, SaturatedFat 3.1, Cholesterol 72.3, Sodium 539.8, Carbohydrate 29.8, Fiber 2.6, Sugar 8.2, Protein 30.3
CORNBREAD CRUSTED CHICKEN
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
- Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.
Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g
BAKED CREAMY CHICKEN AND CORNBREAD
Make and share this Baked Creamy Chicken and Cornbread recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1325.1, Fat 49.4, SaturatedFat 15.9, Cholesterol 242.2, Sodium 2814.8, Carbohydrate 154.8, Fiber 15.9, Sugar 35.6, Protein 65.2
SHEET PAN BBQ CHICKEN CORNBREAD SANDWICH RECIPE BY TASTY
Here's what you need: nonstick cooking spray, buttermilk, large eggs, unsalted butter, all-purpose flour, cornmeal, salt, sugar, baking powder, baking soda, ketchup, worcestershire sauce, apple cider vinegar, dijon mustard, paprika, light brown sugar, freshly ground black pepper, mayonnaise, dijon mustard, freshly ground black pepper, apple cider vinegar, paprika, kosher salt, green cabbage, red cabbage, large carrots, rotisserie chickens, pickle chips, toothpicks
Provided by Katie Aubin
Categories Dinner
Yield 12 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 375˚F (190˚C). Grease 2 baking sheets with nonstick spray and line with parchment paper.
- Make the cornbread: In a medium bowl whisk the buttermilk, eggs, and melted butter until smooth.
- In a large bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda, and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until fully incorporated.
- Divide the batter between the prepared baking sheets, and use a spatula to smooth the top.
- Bake for 15 minutes, until golden brown.
- Meanwhile, make the barbecue sauce: Add the ketchup, Worcestershire, apple cider vinegar, Dijon mustard, paprika, brown sugar, and black pepper to a medium saucepan over medium heat and whisk to combine. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.
- Make the coleslaw: In a large bowl, add the mayonnaise, Dijon mustard, pepper, apple cider vinegar, paprika, and salt, and whisk to combine.
- Add the green cabbage, red cabbage, and shredded carrots, and stir until fully coated.
- Add the shredded chicken to a large bowl, and pour the barbecue sauce over the chicken, stirring until fully coated.
- Invert one of the cornbread sheets onto a large cutting board and peel off the parchment paper. Spread the chicken over the cornbread in an even layer. Top with the slaw. Invert the other cornbread sheet on top of the slaw and peel off the parchment paper.
- Slice into 12 equal pieces. Top each piece with 2 pickle slices and secure with toothpicks.
- Enjoy!
Nutrition Facts : Calories 853 calories, Carbohydrate 117 grams, Fat 31 grams, Fiber 7 grams, Protein 26 grams, Sugar 58 grams
BBQ CHICKEN CORNBREAD BAKE
A cornbread casserole topped with BBQ chicken.
Provided by apk979
Categories Chicken Casserole
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 62.9 g, Cholesterol 129.7 mg, Fat 18.4 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 1306 mg
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