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Cornbread Chicken Bake

To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. —Madge Britton, Afton, Tennessee
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    10 servings


  • 1-1/4 pounds boneless skinless chicken breasts
  • 6 cups cubed cornbread
  • 8 bread slices, cubed
  • 1 medium onion, chopped
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 2 tablespoons butter, melted
  • 1-1/2 to 2 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon pepper


  • Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes.
  • In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish.
  • Bake, uncovered, until heated through, 45 minutes.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1 cup: 392 calories, 9g fat (3g saturated fat), 40mg cholesterol, 1307mg sodium, 57g carbohydrate (3g sugars, 4g fiber), 20g protein.

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Average Rating:
  • Cindy
    Jan 23, 2021

    It was okay, but we wouldn't make it again.

  • ShaMin
    Jun 18, 2020

    My husband and I liked this recipe very much. It is just the two of us here and we have been working on using up a large turkey breast so this recipe seemed like a great way to do that. I made half the recipe because I only had 3 cups of cubed corn meal muffins. I topped the casserole with leftover cooked asparagus stalks and baked the casserole for 35 minutes then uncovered and topped with shredded Parmesan. I finished baking the casserole for the final 10 minutes. It was very tasty and I will make it again. 10 stars.

  • vineyard1951
    Nov 27, 2019

    This recipe has taken the guess work out of trying to replicate my mom's dressing. She did it all from scratch, and this is so much easier. The truly wonderful thing is that it tastes just like mom's dressing! I know she would approve.

  • Mike
    Sep 17, 2019

    Casseroles are so versatile. (Minus the sage) I added a Florentine twist... Spinach, mozzarella, diced mushrooms, 1 raw egg, and carrot bits (for color). Make it yours!!

  • Karen
    Mar 5, 2018

    I added frozen brocolli and another cup of chicken broth. Fam loved it. Will freeze and serve at family reunion of 24 at my house in June.

  • kimb0
    Oct 12, 2014

    Just OK. Hoped for better results considering the time investment.

  • mamaknowsbest
    Jan 7, 2014

    Thanks to this recipe dry, old cornbread muffins and leftover turkey breast became a creamy mouthwatering dish! I agree with others, this is a great way to use up leftovers. After only eating half at dinner time, it made a great, quick breakfast dish that needed only a minute in the microwave. A great way to get everyone out the door in the morning. I also agree that using poultry seasoning worked great.

  • reuterstl
    Aug 10, 2012

    Great use of leftovers. Poultry seasoning works well in place of the rubbed sage.

  • quickfix
    Mar 13, 2012

    I haven't made this recipe, but we call this cornbread dressing. I would add a few boild eggs, chopped onion, bell pepper and celery, a couple TBSP Splenda or Stevia, one can Cream of Chicken Sour and one of Cream of Celery, and like the previous reviewer, no sliced bread, just cornbread. Yum

  • simbabell
    Mar 6, 2012

    This was sooo delicious! I made it with 8 cups of cornbread and no sliced bread and added a little shredded cheddar and omg it was amazing!