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  • 8servings
  • 65minutes
  • 392calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/4 pounds boneless skinless chicken breasts

  2. 6 cups cubed corn bread

  3. 8 bread slices, cubed

  4. 1 medium onion, chopped

  5. 2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted

  6. 1 cup chicken broth

  7. 2 tablespoons butter, melted

  8. 1-1/2 to 2 teaspoons rubbed sage

  9. 1 teaspoon salt

  10. 1/2 to 1 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Corn Bread Chicken Bake Recipe photo by Taste of Home Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or a meat thermometer reads 170°. Drain and cut into cubes.

  2. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13-in. x 9-in. baking dish.

  3. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.

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