CORN BREAD CHICKEN BAKE RECIPE
To make the most of leftover corn bread, try this hearty main-dish casserole sent in by Madge Britton from Afton, Tennessee. "It's moist, delicious and good on any occasion," she notes.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.
- In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 350° for 45 minutes or until heated through.
- Yield: 8-10 servings.
- Originally published as Corn Bread Chicken Bake in Quick Cooking
- November/December 2001, p42
- Nutritional Facts
- serving (1 cup) equals 392 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 1,307 mg sodium, 57 g carbohydrate, 4 g fiber, 20 g protein.
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