Best 7 Cornbread Chicken Bake With Bell Peppers Recipes

FARMHOUSE CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
• In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
• Pour chicken mixture into prepared baking dish.
• In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
• Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it's cooked through. Let stand for about 5-10 minutes, then serve!

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
• Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
• Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

CORNBREAD CHICKEN BAKE

Steps:

• Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes., In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, until heated through, 45 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CORNBREAD AND CHICKEN THIGH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
• Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
• Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
• Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.
• Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.
• Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.

CORNBREAD CHICKEN BAKE WITH BELL PEPPERS

Steps:

• Preheat oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Place chicken in 13x9-inch baking dish. Cover with stir-fry vegetables. Mix soup and corn; spoon evenly over chicken and vegetables. Top with the prepared stuffing.
• Bake 30 min. or until chicken is cooked through.

CHICKEN CORNBREAD CASSEROLE

Steps:

• 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., 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., Cook, covered, on low 3-4 hours or until heated through.

CORNBREAD TACO BAKE CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
• Heat the olive oil in a medium skillet pan over medium-high heat and saute bell peppers for 2-3 minutes.
• Add the chicken, water, taco seasoning, corn, beans and tomato sauce to the pan and cook for about 5 minutes, stirring frequently. Remove from heat and set aside.
• Prepare the corn muffin mix according to the package instructions and stir half of the French fried onions into the batter.
• Pour the chicken mixture into the prepared dish and spread the cornbread batter on top.
• Bake for 20 minutes, or until the cornbread topping is golden brown.
• Top the casserole with the remaining onions and shredded cheese.
• Bake for another 3-5 minutes or until the cheese has melted.
• Remove the casserole from the oven and allow it to rest for a few minutes before serving.