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  • 8servings
  • 50minutes
  • 441calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 cups reduced-sodium chicken broth

  2. 1 small onion, chopped

  3. 1 celery rib, chopped

  4. 1/8 teaspoon pepper

  5. 4-1/2 cups corn bread stuffing mix, divided

  6. 4 cups cubed cooked chicken

  7. 1-1/2 cups (12 ounces) sour cream

  8. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  9. 3 green onions, thinly sliced

  10. 1/4 cup butter, cubed

Instructions Jump to Ingredients ↑

  1. Chicken 'n' Corn Bread Bake Recipe photo by Taste of Home In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.

  2. Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.

  3. Bake, uncovered, for 325° for 25-30 minutes or until heated through. Yield: 8 servings.

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