Chicken & Cornbread Bake


I like this idea of this being reminiscent of roast chicken and stuffing, but without the work and wait of actually DOING a roast chicken. 🙂

2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups corn bread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups (12 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed

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.
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.
Bake, uncovered, for 325° for 25-30 minutes or until heated through.

  1. You know, it doesn’t look like much when it’s baking. And it doesn’t look fabulous when you put it on a plate. But damn, it’s tasty. 🙂 I would have liked my stuffing on the bottom to have been a little less mushy, but other than that I was quite happy. I made only a little alteration to the recipe in that I used some Stonewall Kitchen Chicken & Pork seasoning on my chicken when I precooked it. The result was lovely- lots of flavor and savory goodness. Will make again!

  2. I don’t think it’s a dumb question at all. I just took some cooking spray to my nonstick and threw the chicken in there. I sprinkled some of my chicken & pork seasoning in when it cooked. I did that around lunch time the same day I served it.

    That said, I made way too much chicken and put the rest of the cooked chicken into the freezer for later use. 🙂

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