Corn Bread 'n' Chicken Bake

Amy Alusa


My family has enjoyed this for years, and I saw it again on the Taste of Home web site. It's great with a side of your family's favorite cooked leafy greens. My family loves spinach. I hope you family likes this corn bread chicken casserole too.


★★★★★ 3 votes

25 Min
45 Min


  • 1 1/4 lb
    chicken breast, skinless, boneless
  • 8 c
    corn bread, cubed about 1 1/2 inches squares
  • 1 medium
    onion, chopped
  • 2 can(s)
    condensed cream of chicken soup (10 3/4 oz each) undiluted
  • 1 c
    chicken broth
  • 2 Tbsp
    butter, melted
  • 1 1/2-2 tsp
    rubbed sage
  • 1 tsp
  • 1/2-1 tsp

How to Make Corn Bread 'n' Chicken Bake


  1. 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.
  2. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13 x 9 inch baking dish. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.

Printable Recipe Card

About Corn Bread 'n' Chicken Bake

Course/Dish: Chicken

Show 2 Comments & Reviews

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