- 1 1/4 Pound boneless, skinless chicken breasts
- 6 Cups cubed cornbread
- 8 bread slices, cubed
- 1 medium onion, chopped
- Two 10.75-ounce cans condensed cream of chicken soup
- 1 Cup chicken broth
- 2 Tablespoons butter, melted
- 1 1/2 Teaspoon rubbed sage
- 1 Teaspoon salt
- 1 Teaspoon pepper
Preheat the oven to 350 degrees.
Place the chicken in a large skillet, cover with water, and bring to a boil. Reduce the heat, cover, and simmer for 12-14 minutes or a meat thermometer inserted in the center of the chicken reads 170 degrees. Drain and cut into cubes.
In a large bowl, combine the remaining ingredients. Add the chicken. Transfer to a greased 13-by-9-inch baking dish.
Bake, uncovered, 45 minutes or until heated through.
Calories Per Serving508
Folate equivalent (total)161µg40%
- 1/2 cup corn oil, plus more for baking dish
- 1 1/4 cups fine yellow cornmeal, plus more for baking dish
- 1 1/2 cups whole milk
- 1 can (14.75 ounces) cream-style corn
- 3 large eggs
- 3/4 teaspoon baking soda
- 2 teaspoons kosher salt (we use Diamond Crystal)
- 8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups)
- 2 cups shredded cooked chicken or turkey (10 ounces)
- 1/2 cup chopped fresh cilantro leaves, plus more for serving
- 1/2 cup sliced pickled jalapeños, drained
- Salsa, for serving (optional)
Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.
|By Meg Jones - wife, mother, |
It’s a dreary rainy day at the end of October. The virus is surging, the election is pending, and “I WANT MY MOMMY!”
Days like this make me reminiscent, and today I keep thinking about my mom’s comfort food. I was a child of the ‘60’s, so most of what we ate came from a box or a can, and I loved it all.
Our standard pasta was spaghetti with Spatini spaghetti sauce (I can still hear the jingo in my head) though no longer in production, I can still taste it. Beef stroganoff made with cream of mushroom soup served over egg noodles – a favorite. Meatloaf was another standard, as was “Shrimp Louisiana,” a dish so laced with sherry I could barely choke it down as a kid.
Then there were sloppy joe’s or hot crabwiches for Sunday supper. And finally, a pork-chop-with-tomato-and-onion-slices-baked-in-rice that all my siblings remember with fondness but that I remember as being like eating a mouthful of cotton balls – SO dry (those were the days when pork was cooked to ultra-well done to prevent trichinosis. Remember?).
It’s funny to think back on these dishes and then fast-forward to our family over the last 15 years. My kids will tell you that our go-to comfort meals are risotto with shrimp and peas (my way of sneaking veggies into them when they were little), or penne with Italian tuna, artichoke hearts and olives, or a roasting pan heaped with chicken thighs, quartered potatoes, mushrooms, red onion wedges, and Kalamata olives. To my mind, these dishes are all really simple with ingredients we typically have on hand, but they couldn’t be further away from the fare offered up to me in my youth.
Over the years, I tried my hand at some of my mother’s dinners. The meatloaf I made for my family was a total non-starter, even when I inserted the hard-boiled eggs into the center as taught to me by a college roommate. The feedback was, basically, “if you have to do this, make it meatballs.”
The Reluctant Gourmet prides himself on his Bolognese sauce so I never even bothered to try replicating Spatini Spaghetti Sauce. I tried sloppy joe’s (too messy – !) and crabwiches (who serves crabmeat with melted cheese??), and skipped the Shrimp Louisiana and yucky pork casserole. And I never tried Mom’s favorite dessert – broiled grapefruit drizzled with honey. I should.
How Is It Prepared?
My very favorite of my mother’s dishes was chicken baked in cornbread. I made it once for my family and my girls thought it was “weird” and didn’t much seem to like it, so I never went back to it. Until now.
Maybe it’s my longing for simpler times, but as I sit here looking out on the gray landscape I can smell and taste that casserole. What made it so good was the melding of chicken fat from the skin into the baking cornbread. And from my perspective it was the combination in one forkful that seemed sort of fancy….maybe it was my early notion of “en croute”?
My Mom used only thighs and legs for this dish, which added to the richness. Though I don’t recall, I imagine she used a box mix for cornbread although making it from scratch is not particularly taxing. Anyway, it couldn’t have been easier to make.
She used bone-in, skin-on chicken thighs and legs, one each per person, so for most of my childhood that was three of us since I am so much younger than my siblings. She seared the thighs and legs in a cast iron pan, using a little bit of Crisco.
Once they were sufficiently browned on the outside, she arranged them as one might a group of synchronized swimmers in a circle – leg/thigh/leg/thigh/leg/thigh, with the meaty part of the leg pointing toward the outside of the circular pan. It all seemed to fit so nicely.
Then she poured cornbread batter over the seared chicken and baked until the cornbread was done, per the “usual” baking instructions. There was always a little bit of chicken peeking out above the bread, which made it easy to figure out where to cut when serving portions.
I always ate the chicken and cornbread in combination my kids scraped the cornbread off the chicken with a knife. As my mother always said, happiness is having an alternative.
I can’t wait to make this tonight. I’m going to cop out and use my favorite box cornbread mix, Krusteaz Honey Cornbread, but I’ve included a “from-scratch” version in the RG recipe. And who knows, if I get REALLY inspired, I just may broil up some grapefruit for dessert.
This Chicken-and-Cornbread Casserole Will Satisfy Your Turkey and Dressing Cravings
Is it a regular Tuesday night or Thanksgiving? It will be hard to tell when this holiday-worthy casserole can be on the table in just 40 minutes.
It&aposs mid-August and you&aposre suddenly craving Thanksgiving turkey and dressing. Turkey Day is still three months away and that is three months too long to wait—what do you do? You cook up this quick and easy Chicken-and-Cornbread Casserole. You can even whip it up in half the time by using store-bought rotisserie chicken and packaged cornbread. Even if you decide to use homemade ingredients, the prep couldn&apost be easier.
Start by sautéing the celery and onion in a skillet until the vegetables are tender—probably around 7 minutes. Combine the crumbled cornbread and poultry season in a bowl. Add half of the cornbread mixture to the bottom of a greased baking dish. Grab your saut onions and celery and combine with chicken, chicken broth, sour cream, egg, sliced mushrooms, dried crushed red pepper, and salt. Spoon the mixture over the cornbread. Next, layer on the remaining half of the cornbread mixture and drizzle with butter. Bake the casserole at 350 degrees covered for 30 minutes or until bubbly. Remove the cover and top with shredded sharp Cheddar cheese. Bake uncovered for another 10 minutes, or until the cheese is golden. You can garnish with flat-leaf parsley if you prefer.
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To make the recipe ahead, simply prepare through step 4𠅋ut don&apost top the cornbread with butter just yet. Cover it with heavy-duty aluminum foil and place in the freezer for up to a month. Let the casserole thaw in the refrigerator overnight. Just before baking, drizzle the butter on top of the cornbread. Follow the baking instructions as directed.
1/6th of casserole: 305 calories , 2.5g total fat (0.5g sat fat) , 719mg sodium , 48g carbs , 2.5g fiber , 21.5g sugars , 23.5g protein
Green Plan SmartPoints® value 9*
Blue Plan (Freestyle&trade) SmartPoints® value 7*
Purple Plan SmartPoints® value 7*
Prep: 15 minutes
Cook: 50 minutes
1 cup frozen sweet corn kernels
1 cup chopped bell pepper
12 oz. cooked and shredded skinless chicken breast
2 tbsp. natural no-calorie sweetener that measures like sugar
3/4 cup canned cream-style corn
1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute
1/3 cup fat-free plain Greek yogurt
Optional toppings: light sour cream, chopped scallions
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add frozen corn, onion, and pepper. Cook and stir until mostly softened, 6 - 8 minutes.
Transfer skillet contents to a large bowl. Add chicken and BBQ sauce, and mix well. Transfer to the baking pan, and smooth out the top.
In a medium-large bowl, combine flour, cornmeal, sweetener, baking powder, and salt. Mix well. Add cream-style corn, egg whites/substitute, and yogurt. Mix until uniform.
Pour mixture over the contents of the baking pan, and smooth out the top. Bake until a toothpick inserted into the topping comes out clean, 35 - 40 minutes.
HG Tip: If using sweetener that&rsquos twice as sweet as sugar, halve the amount of sweetener called for in the recipe. Read those labels carefully!
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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)
*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.
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Cornbread Chicken Casserole
Summer casseroles are easy dishes to make for the whole family, and this one is no exception. Cornbread Chicken Casserole is a hearty, cheesy casserole that's great for a picnic. You can adjust the amount of cheese in the dish according to your family's tastes. You can even leave out the chicken, and make it as a side dish for your next barbeque. Either way, it's a simple way to make a delicious cornbread dish. The recipe even includes some chili powder for a kick. Everyone with love this easy chicken casserole recipe, especially you.
Cooking Method Oven, Casserole
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I love all versions of cornbread, and it makes a great casserole. This will be a fun recipe to change up and add different veggies, like shredded zucchini or diced jalapenos for some more heat. It's wonderful that I can adjust the size of the recipe too. We have a small family.
Every loves the corn casserole at potlucks, so I think I'll try this one. The recipe blogger says she would like to put jalapenos or green onions in it, and I agree! But alas, her kids wouldn't eat it then. I understand that. I have one grandson who will eat food with a tiny bit of heat, but not the others.
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Chicken & Cornbread Casserole
Comfort food has been the name of the game over the past few weeks and months. I’ve been using my oven a lot more than usual. I guess we could all use the comfort of a good home cooked meal during these trying times. And there isn’t much that’s more comforting than a nice warm serving of this Chicken & Cornbread Casserole!
This casserole starts off with a hearty mixture of chicken and vegetables and it then topped off with an easy homemade cornbread. The end result is something similar to a potpie, but with more of a southern twist with the cornbread.
I kept this dish light by using chicken breasts and subbing unsweetened almond milk in for regular milk. I also used an unsalted chicken stock. Other than that, this dish is pretty simple and straight forward. It’s fairly fool-proof and perfect for a weeknight meal.
This casserole, as with most casseroles, is a meal in a bowl. No need for sides here! Veggies, meat, and carb all in one delicious bite!
Chicken & Cornbread Casserole
Chicken and veggies topped off with a quick and easy homemade cornbread to make a southern style chicken pot pie. Delicious and quick to make. Perfect for weeknights!
Prep Time: 10 Minutes • Cook Time: 30 Minutes
• 1/3 C. Butter
• 1 Medium Onion, Diced
• 1 (16 Oz.) Bag Frozen Peas & Carrots
• 1/3 C. Flour
• 2/3 C. Unsweetened Almond Milk
• 2 Large Boneless Skinless Chicken Breasts, Cooked & Shredded or Chopped
• 1 1/4 C. Unsalted Chicken Broth
• Salt & Pepper to Taste
• 2 (14.5 Oz.) Can 'No Salt Added' Creamed Corn
• 2 C. Self-Rising Cornmeal
• 4 Egg Whites
• 1/2 C. Reduced Fat Shredded Cheddar Cheese
• Salt & Pepper to Taste
Melt the 1/3 C. butter in a large pot and add in the 1 chopped onion.
Cook for a few minutes or until the onion is tender.
Add in the 16 Oz. frozen peas and carrots and continue to cook until the veggies are no longer frozen and are heated through.
Whisk in the 1/3 C. flour and cook fir a minute or two.
Slowly stir in the 2/3 C. almond milk and bring it to a light simmer until thickened slightly.
Add in the 2 cooked and chopped chicken breasts and the 1 1/4 C. chicken broth.
Preheat the oven to 400 degrees F. and lightly coat the inside of a 13x9” baking dish with non-stick spray.
Transfer the chicken and veggie mixture to the bottom of the baking dish set aside.
In a large bowl, stir together the 2 cans of creamed corn, 2 C. cornmeal, 4 egg white, 1/2 C. cheddar, and salt & pepper to taste.
Pour the mixture out over the chicken in the baking dish.
Place in the oven to bake for 30-45 minutes or until the cornbread is cooked through.
Once done, remove from the oven and divide evenly among plates or bowls to enjoy right away!
Nutritional Claims: High Fiber • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
I’ve been obsessed with Miss Mary Bobo’s Boarding House for years. Mike’s been to Miss Mary Bobo’s twice on trips to the Jack Daniel’s distillery. Oh, and he’s met Lynne Tolley both times. Yeah. He knows I get jealous, so every time he goes he brings me a new cookbook from their gift shop. This last time, he texted me pictures of the books they have, just to make sure I didn’t have the one he wanted to buy already. I’ve got about 4 of the Miss Marry Bobo’s and Jack Daniel’s cookbooks. This last trip, he got me the Miss Mary Bobo’s Boarding House Cookbook and it’s amazing. It’s all the southern food I grew up loving when my grandma would cook.
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So this casserole is amazing. It’s creamy and has cornbread, which is never a bad idea and is just insanely good. Mike’s not into traditional Thanksgiving dressing, and the sage cornbread combo reminded him a little too much of that flavor. If it’s not your thing, you can leave out the sage and everything will still taste awesome! I’ve made this casserole both ways and love them both.
I like to do a little pre-prep when making this dinner. I bake my cornbread oon the morning of or even a day or two before. You’ll need an entire 9-inch by 13-inch pan of it. Then you can leave the cornbread hanging out in the pan on your counter until you’re ready to make dinner. Another way to hurry things along is to grab a rotisserie chicken from the store, ditch the skin, shred the chicken, add that to the sour cream mixture, and layer it all up in a 2 1/2-quart casserole dish. I’m all about saving time on weeknights.
Chicken Tamale Casserole
As you know I just got back from NYC for the first time. Here’s what I loved about it I felt the city on the whole was driven, vibrant…everyone seemed like they were on their way to something important and life changing.
I’m sure that pace can get tiring after a while, but for the four days I was there I appreciated it.
Since I was there for my husband’s MBA program we visited the Google Headquarters, WeWork, Getty Images, NFL headquarters, and toured the United Nations.
Any chance we could find we found something good to chow on. For some reason, we didn’t find any good Mexican food.
I’m not saying it doesn’t exist but we didn’t find it. By the time I got home I was seriously craving Mexican food. We eat it at least twice a week and I was going through major withdrawls.
This Chicken Tamale Casserole is mild enough to feed to your kids and spicy enough to keep the adults interested.
You guys, the crust is a soft version of cornbread like this Corn Souffle cooked just enough so that it holds together but soft enough that you think you’re eating something incredibly indulgent.
I want to feed this to everyone I know. Fuh real. We cleaned the entire pan.
The crust comes together quickly with some Old El Paso green chiles, cornbread mix, creamed corn, sour cream, egg, and cumin.If you have a cornbread recipe you like meant for an 8 pan feel free to use it. We are using it for a 9吉 pan because we only want a thin layer.
Cook the mixture just until the edges start to turn golden brown. The mixture will continue to cook after the chicken is placed on top and baked.
Rotisserie chicken works great in this dish. Mix it with some Old El Paso red enchilada sauce.Top it with cheese…Some chopped cilantro adds color and flavor.
You must top it with some sour cream, diced avocado, and chopped tomato.
You’ll want to make this for your family, for your friend who just had a baby, and for anyone you want to make happy!
- Serving Size: 1 (461.1 g)
- Calories 610.9
- Total Fat - 37.6 g
- Saturated Fat - 16.8 g
- Cholesterol - 298.8 mg
- Sodium - 1829.4 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 4.7 g
- Sugars - 12.4 g
- Protein - 24.9 g
- Calcium - 211.4 mg
- Iron - 3.9 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.3 mg
Combine the cornbread, 1/2 cup melted butter, minced onion, parsley, celery, 3/4 tsp salt, poultry seasoning, and black pepper in a large bowl toss gently with a fork. Spoon the cornbread mixture into a greased 13 x 9 x 2 inch baking dish. Arrange the chopped chicken over the cornbread mixture and set aside.
Melt 1/4 cup butter in a saucepan over low heat add the flour and salt, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the chicken broth cook over medium heat, stirring constantly until the mixture is thoroughly heated.
Combine the milk and the eggs, stirring well. Gradually add the milk mixture to the chicken broth mixture cook over low heat, stirring constantly, until the mixture is thickened and bubbly.
Spoon the sauce over the chicken. Bake at 375 degrees uncovered for 45 minutes or until the mixture is thoroughly heated.