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Chicken Cornbread Stuffing Bake

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
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    8 servings

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

Directions

  • 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
1 cup: 382 calories, 7g fat (1g saturated fat), 110mg cholesterol, 1073mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 29g protein.

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Reviews

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Average Rating:
  • Robert
    Mar 15, 2018

    I tried this recipe for the first time at my dinner party and it was a hit. I was able to prep the meal before the guest arrived. Then when it was time to put everything together it was so simple.

  • nanac1958
    Feb 20, 2017

    I followed the recipe measurements exact. I would use more sage though as I couldn't taste any. I used rotisserie chicken & the Pepperidge Farm Crushed Cornbread stuffing. It was delicious & I will definitely make it again!

  • jmkasprak
    Jan 23, 2015

    I followed the recipe as written, even though I normally would saute the onions and celery before mixing it with the stuffing. I mixed everything together and got a dense blob of casserole. I used Pepperidge Farm crushed corn bread stuffing, and I won't choose that product again. I definitely prefer two other stuffing from this site, Chicken 'n' Stuffing or Chicken and Dressing Dish.

  • luigimon
    Dec 1, 2013

    I used leftover turkey and stuffing from Thanksgiving and it was wonderful!!!

  • crozmcge
    Oct 16, 2013

    This is a great recipe. Instead of just sage I used my favorite poultry seasoning. Love it!

  • Joscy
    May 16, 2013

    my family prefers Stove Top's Savory Herb stuffing mix. In recipes calling for fresh celery, my preference is to use cream celery soup. Thank you for sharing!

  • MBusser
    Jan 22, 2013

    No comment left

  • kimross
    Feb 8, 2011

    This was delicious....I cooked my chicken breasts in chicken broth with the celery and onion and added 2 tbl of butter to the 3 cups of broth....heaven in a casserole.

  • marsha111
    Oct 28, 2009

    loved it and served it with fat free chicken gravy, if desired.. A big hit and great comfort food

  • macroni
    Oct 19, 2009

    I forgot to rate, please forgive that mislead. It is a 5 star rating