Pasta With Chicken And Cornbread Food

CHICKEN CORNBREAD DRESSING

Steps:

• Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.

FARMHOUSE CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
• In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
• Pour chicken mixture into prepared baking dish.
• In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
• Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it's cooked through. Let stand for about 5-10 minutes, then serve!

CREAMY CHICKEN WITH PASTA AND BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
• Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.
• In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.

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 ON CORNBREAD

Steps:

• Instructions for cornbread: Preheat oven to 425F and grease an 8" square pan.
• Mix cornmeal ingredients together until smooth.
• Turn into prepared pan.
• Bake 20 to 25 minutes, or until done.
• For the chicken, melt butter in saucepan; combine with flour, nutmeg, salt & pepper.
• Stir in broth; add milk & cook until thick.
• Add chicken.
• Serve over squares of corn bread.

SPICY CHICKEN AND CORNBREAD - CASSEROLE

Steps:

• In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
• Stir in the taco seasoning.
• Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
• Blend together and pour into a greased 9x12 inch casserole dish.
• Mix, but do not bake the corn bread as directed on the package.
• Spread the uncooked cornbread mixture on top of the casserole.
• Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
• Bake in a hot oven at 350 degrees for 35-45 minutes.
• You want the cheese and the corn bread to turn a nice light golden brown color.
• If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.

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.

BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING

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 & DRESSING CASSEROLE

Steps:

• Preheat oven to 350 degrees. Crumble the prepared cornbread, and the rest of the ingredients in a large bowl. Mix thoroughly by hand. Grease a 2 quart casserole baking pan. Pour mixture in pan and bake for 45-50 minutes or until browned and set. Allow to rest for 10 minutes before serving. Enjoy!

PASTA WITH CHICKEN AND CORNBREAD

Steps:

• Poach chicken breasts in broth with bay leaf on medium heat. Add enough water to the pot to cover the chicken. Do not overcook. Remove from broth to cool and set aside the broth -- do not throw away.
• To a large pot of boiling, salted water, add pasta. Bring water back to a boil, stir pasta and cook only five minutes after boil restarts. Strain and rinse with cold water. Set aside. The pasta will still be raw in center but will finish cooking in the oven.
• Prepare cornbread mix re: package directions. Pour into a lightly greased 9x13 pan. Bake until a deep golden brown crust appears. Set aside to cool.
• In large mixing bowl, stir together the canned soup ,milk, horseradish, sage, and pepper. This will be rather stiff. Add milk in small amounts until you have a custard consistency. Stir in the pasta and mix well covering all the pasta.
• Cut chicken into cubes. Cut cornbread into cubes. Once all is cooled down, fold into the soup mixture. Let sit, covered about 20 minutes. Gently stir. If it appears dry, add some of the leftover broth until it is creamy again.
• Cover with foil Bake at 350 degrees for 20 minutes, uncover, continue baking until top is lightly browned.
• ++If you are not use to using ground sage, try the 1/4 teaspoons.
• Of course, you know your own family so add onions, mushrooms and any other veggie you know will be eaten.