Best Cornbread Chicken Bake Recipes

CHICKEN CORNBREAD STUFFING BAKE

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°.

CORNBREAD CHICKEN BAKE

Steps:

• 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°.

CHICKEN SUIZA CORNBREAD BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
• In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
• Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

BBQ CHICKEN CORNBREAD BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
• Bake in the preheated oven for 30 minutes.
• While casserole bakes, toss chicken with barbecue sauce.
• Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
• Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

CHICKEN 'N' CORNBREAD BAKE

Steps:

• Preheat oven to 325°. In a large saucepan, combine broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix. , Transfer to a greased 13x9-in. baking dish. Top with chicken. In a small bowl, combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter. , Bake, uncovered, 25-30 minutes or until heated through.

BBQ CHICKEN CORNBREAD BAKE

Steps:

• Heat oven to 400°F.
• Prepare corn muffin batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 10 to 12 min. or until toothpick inserted in center comes out clean.
• Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook 5 min., stirring occasionally. Add chicken, barbecue sauce and water; mix well. Simmer on medium-low heat 10 min., stirring occasionally.
• Top cornbread with chicken mixture; sprinkle with cheese.
• Bake 15 min. or until chicken mixture is heated through and cheese is melted.

CHICKEN SUIZA CORNBREAD BAKE

Steps:

• Preheat oven to 375.
• Grease a 9 x 13-inch baking dish.
• Melt butter in small skillet over medium-high heat.
• Add onion and garlic; cook and stir 4 to 6 minutes or until tender, stirring constantly.
• Set aside.
• In a large bowl, combine corn, cream style corn, eggs and 1/4 teaspoon salt.
• Mix well.
• Add corn muffin mix-mix well.
• Fold in cooked onion mixture.
• Pour into greased dish.
• In a large bowl, combine all topping ingredients, except cheese, mix well.
• Spoon over corn bread to within 1 inch of edges.
• Sprinkle with cheese.
• Bake at 375 for 35 to 40 minutes or until edges are golden brown.

CREAMY-SPICY CORNBREAD CHICKEN BAKE

Steps:

• Heat oven to 425°F.
• Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
• Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
• Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.

CORNBREAD-TOPPED CREAMY CHICKEN BAKE

Steps:

• Heat oven to 425°F.
• Whisk first 3 ingredients in large bowl until blended. Stir in chicken, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
• Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
• Bake 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.

CORNBREAD-TOPPED CHICKEN VEGGIE BAKE

Steps:

• Heat oven to 425°F.
• Whisk first 3 ingredients in large bowl until blended. Stir in chicken, vegetables and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
• Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
• Bake 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.

CORNBREAD CHICKEN BAKE WITH BELL PEPPERS

Steps:

• Preheat oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Place chicken in 13x9-inch baking dish. Cover with stir-fry vegetables. Mix soup and corn; spoon evenly over chicken and vegetables. Top with the prepared stuffing.
• Bake 30 min. or until chicken is cooked through.

CHICKEN AND CORNBREAD BAKE

Steps:

• In a Large pot make up cornbread stuffing mix as directed on package. Meanwhile, chop onion. set aside.
• Preheat oven to 375 degrees.
• In a large bowl, add soups and cooked shredded chicken. Stir to thoroughly combined. Pour in Chicken broth. Again stir. Add in garlic powder. stir.
• Grease a 13x9 baking Dish. Take and spread 1/2 cooked cornbread mix on the bottom of dish. Pour Chicken mixture over cornbread. Dollop the other 1/2 of cooked cornbread on top. Add 2 cups shredded cheddar or Colby cheese on top of that. Head to the oven. Bake 35-40 min.

CHICKEN SOUIZA CORNBREAD BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
• Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
• In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
• Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.