Cornbread Chicken Bake
To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. —Madge Britton, Afton, Tennessee
Ingredients
- 1-1/4 pounds boneless skinless chicken breasts
- 6 cups cubed cornbread
- 8 bread slices, cubed
- 1 medium onion, chopped
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 cup chicken broth
- 2 tablespoons butter, melted
- 1-1/2 to 2 teaspoons rubbed sage
- 1 teaspoon salt
- 1/2 to 1 teaspoon pepper
