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

    Average Rating:

    5 Total Reviews

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    • 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!

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    • 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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    • on April 02, 2007

      I made this tonight for dinner and it was wonderful. Everyone loved it. The only thing I changed was to add cheese before I added the cornbread batter. I will be making this often thanks for a simple yet satisfying dinner Marie!

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    • on May 22, 2005

      Marie this is outstanding! I did make a couple of changes as I had 3 cups of chicken and had to stretch to feed 4 and needed leftovers too. I mixed the cream sauce as directed and added about 1/2 a can more milk, when it boiled stirred in a package of chicken gravy mix. Made a 6 seving size of instant mashed potatoes and spread it in the bottom of 11x7 pan, then put the chicken mix on top. For the cornbread I added 2 TBS honey as we like our bread a little sweeter and 1/2 cup of forzen corn. Baked as directed and ate til we moaned. Served with fruit salad and there is enough leftover for lunch this week. Thanx Marie for a keeper.....BTW I used 2 pans not one as in the intro...LOL LAURIE

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    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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