CHICKEN CORNBREAD STUFFING BAKE

Chicken Cornbread Stuffing Bake image

I was frequently asked to make this chicken casserole for the monthly potluck dinners in our retirement complex and never had any leftovers. It's so moist, comforting, simple and flavorful! -Carmelia Saxon, Chapel Hill, North Carolina

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

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Ingredients

2 eggs, lightly beaten
1 package (14 ounces) crushed corn bread stuffing
4 cups cubed cooked chicken breast
3 cups reduced-sodium chicken broth, warmed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 small onion, chopped
1/4 cup chopped celery
1 teaspoon rubbed sage

Steps:

In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°., Or cover casserole before baking and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 382 calories, Fat 7g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 1073mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.