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  1. Cornbread-Chicken Bake

Cornbread-Chicken Bake

00:40:00 6 servings, 1/6 recipe (348 g) each
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6 servings, 1/6 recipe (348 g) each

Cornbread stuffing mix and condensed cream of chicken soup create a delightful crumble and add texture to this easy baked chicken dish.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Add hot water to stuffing mix; stir just until moistened.
  • Place chicken in 13x9-inch baking dish sprayed with cooking spray; top with stir-fry vegetables.
  • Mix soup and corn until blended; spoon over vegetable layer in baking dish. Cover with stuffing.
  • Bake 30 min. or until chicken is done (165ºF).

Keeping it Safe

Thaw chicken in the refrigerator, allowing 5 hours for each pound of chicken. Never thaw chicken at room temperature due to the risk of bacterial growth.

Storage Know-How

If you frequently use boneless skinless chicken breasts in recipes, package them in recipe-size portions, then wrap tightly and store in the freezer until ready to use. This will allow you to remove and thaw only the amount of chicken that you need.


  • 6 servings, 1/6 recipe (348 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (348 g) each
Calories 300
% Daily Value
Total fat 6g
Saturated fat 1.5g
Cholesterol 70mg
Sodium 770mg
Carbohydrate 29g
Dietary fibre 3g
Sugars 5g
Protein 30g
Vitamin A 8 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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