STOVE TOP CORNBREAD STUFFING CHICKEN CASSEROLE RECIPES

Name: Chicken and Cornbread Stuffing Casserole
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup; 3/4 cup milk; 2 cups frozen mixed vegetables, thawed, drained; 1 medium onion, finely chopped (1/2 cup); 1/2 teaspoon ground sage or 1/2 teaspoon poultry seasoning; 2 cups cubed cooked chicken; 1 1/2 cups cornbread stuffing mix; 1/8 teaspoon pepper; paprika, if desired

CHICKEN AND CORNBREAD STUFFING CASSEROLE RECIPE - FOOD.COM

Chicken and Cornbread Stuffing Casserole Recipe - Food.com image

Make and share this Chicken and Cornbread Stuffing Casserole recipe from Food.com.

Total Time 27 minutes

Prep Time 7 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
3/4 cup milk
2 cups frozen mixed vegetables, thawed, drained
1 medium onion, finely chopped (1/2 cup)
1/2 teaspoon ground sage or 1/2 teaspoon poultry seasoning
2 cups cubed cooked chicken
1 1/2 cups cornbread stuffing mix
1/8 teaspoon pepper
paprika, if desired

Steps:

Heat oven to 400.
Spray a 3-quart casserole with Pam. In 3-quart saucepan, heat soup and milk to boiling over high heat, stirring frequently.
Stir in mixed vegetables, onion, and sage.
Heat to boiling, stirring frequently; remove from heat.
Stir in chicken and stuffing mix. Spoon into casserole.
Sprinkle with pepper and paprika.
Bake uncovered for about 15 minutes or until hot in the center.

Nutrition Facts : Calories 298.7, FatContent 11.3, SaturatedFatContent 3.7, CholesterolContent 65, SodiumContent 628.3, CarbohydrateContent 25.8, FiberContent 5, SugarContent 1.6, ProteinContent 24.9

CHICKEN CORNBREAD STUFFING BAKE RECIPE: HOW TO MAKE IT

Chicken Cornbread Stuffing Bake Recipe: How to Make It 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

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 8

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, FatContent 7g fat (1g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 1073mg sodium, CarbohydrateContent 49g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

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