Taste of Home
Chicken Cornbread Casserole
TOTAL TIME: Prep: 40 min. Cook: 3 hours
YIELD: 6 servings.
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
Ingredients
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5 cups cubed cornbread
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1/4 cup butter, cubed
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1 large onion, chopped (about 2 cups)
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4 celery ribs, chopped (about 2 cups)
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3 cups shredded cooked chicken
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/2 cup reduced-sodium chicken broth
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1 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/2 teaspoon rubbed sage
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1/4 teaspoon pepper
Directions
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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.
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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.
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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.
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