Chicken Cornbread Casserole

Total Time Prep: 40 min. Cook: 3 hours
Yield 6 servings
Test Kitchen Approved
Why not use your leftovers to create a delicious chicken cornbread casserole? The crispy topping and creamy center will make for a comforting and nostalgic dinner.

Ingredients

  • 5 cups cubed cornbread
  • 1/4 cup butter, cubed
  • 1 large onion, chopped (about 2 cups)
  • 4 celery ribs, chopped (about 2 cups)
  • 3 cups shredded cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
  2. In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings.
  3. Cook, covered, on low 3-4 hours or until heated through.

Nutrition Facts

1-1/3 cups: 500 calories, 21g fat (8g saturated fat), 89mg cholesterol, 1657mg sodium, 48g carbohydrate (5g sugars, 5g fiber), 27g protein.

I love this super easy chicken slow-cooker recipe because it tastes like Thanksgiving, but without all the hassle. It's such a hearty and delicious meal for the fall or winter season. —Nancy Barker, Peoria, Arizona
Recipe Creator

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