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    You are in: Home / Recipes / Baked Creamy Chicken and Cornbread Recipe
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    Baked Creamy Chicken and Cornbread

    Baked Creamy Chicken and Cornbread. Photo by FullyClothedChef

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Marie's Note:

    A wonderful one-pan-to-wash meal made with leftover chicken or turkey.

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    Units: US | Metric

    • 2 cups cooked chicken or 2 cups cooked turkey, cut up
    • 1 (10 3/4 ounce) can cream of chicken soup, with herbs
    • 1 (10 3/4 ounce) can milk
    • 1 (10 ounce) package frozen peas and carrots


    • 1 (12 ounce) package corn muffin mix
    • 1 egg
    • 1/3 cup milk


    1. 1
      Mix together soup and milk in a saucepan and add in the chicken and vegetables.
    2. 2
      Heat until bubbly.
    3. 3
      Turn into an 8x8" baking pan.
    4. 4
      Prepare cornbread by blending together corn muffin mix, egg and milk.
    5. 5
      Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
    6. 6
      Bake at 425° for about 20 minutes or until browned on top.

    Ratings & Reviews:

    • on April 08, 2011


      I really liked the concept of this dish, but wasn't too sure about the execution. I also used a 9x pan, and so used a little extra of everything- but I was really hoping for more of a creamy dish. I felt a little like this was chicken and peas and carrots, with a slab of cornbread on top. Tasted fine, just not what I was expecting from it. Might try using a can of cream of chicken AND a can of cream of mushroom, but use the same amount of milk. This is a good start to something that could be great! thanks for it!

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    • on October 23, 2007


      I made several changes to the recipe. I cooked it in a 9 x 13 pan after reading the comment about it not cooking. I also added about 1 cup sharp muenster cheese to the soup, peas and chicken mixture. One tip on the cornbread is to mix it up and let it rest in the bowl for 15 minutes before pouring it over the chicken mixture. It keeps the cornbread from mixing with the rest of it and makes a nice high crown that browns beautifully!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2007


      I made this for dinner last night as i thought it would be a big hit. I was so wrong! I followed the recipe exactly. I did use a Jiffy corn muffin mix. I don't know if that's where I went wrong. There was no specific corn muffin mix brand name mentioned in the recipe so i used the jiffy. The corn bread came out good on its own but it just gave the chicken creamy filling a sweet taste and it seemed like some of the corn bread sank into the chicken filling and it ended up not baking. It just mixed to much with the chicken filling. The taste was not great. Hubby hated it and we both just ate the baked corn bread top. I had to throw the rest away. We just couldn't force ourselves to eat it. I really wanted to like this.

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    Read All Reviews (5)


    Nutritional Facts for Baked Creamy Chicken and Cornbread

    Serving Size: 1 (834 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1325.0
    Calories from Fat 444
    Total Fat 49.4 g
    Saturated Fat 15.9 g
    Cholesterol 242.2 mg
    Sodium 2814.7 mg
    Total Carbohydrate 154.8 g
    Dietary Fiber 15.9 g
    Sugars 35.5 g
    Protein 65.2 g

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