Cornbread Chicken Bake is an easy, flavorful, and satisfying chicken casserole that is perfect for any night of the week! If you have leftover cornbread from another meal, this recipe will put it to good use. This casserole contains tender chicken, savory cornbread, crunchy onion, rich cream of chicken soup, and more for the ultimate comfort flavors. Cornbread Chicken Bake is scrumptious and will warm you up from the inside out.
Ingredients• 1 1/4 pounds chicken breasts, boneless and skinless • 6 cups cornbread, cubed • 8 bread slices, cubed • 1 medium onion, chopped • 2 cans (10.75 ounces each) condensed cream of chicken soup, undiluted • 1 cup chicken broth • 2 tablespoons butter, melted • 1 1/2-2 teaspoons rubbed sage • 1 teaspoon salt • 1/2-1 teaspoon pepper
Preheat the oven to 350 degrees F.
Fully cook the chicken on the stovetop while the oven preheats. You can either pan-fry in the skillet or boil it.
Once cooked, remove from the heat and cube the chicken.
Combine cornbread, bread, onion, cream of chicken soup, chicken broth, butter, sage, salt, and pepper in a large mixing bowl.
Add the chicken and mix.
Transfer contents to a large, greased casserole dish.
Bake uncovered for 45 minutes.