CREAMED CHICKEN OVER CORNBREAD
"This comforting dish was a favorite with our kids, and now our 11 grandkids request it," says Nancy Lange, Hindsboro, Illinois. "The recipe is easily doubled or tripled for our Sunday family dinners."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Prepare cornbread batter and bake according to package directions, using a 9-in. round baking pan. , Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through., In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened. , Cut warm cornbread into wedges; top with chicken mixture. Sprinkle with cheese.
Nutrition Facts :
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
CREAMED CHICKEN OVER CORNBREAD RECIPE - (4.3/5)
Provided by Bettybug
Number Of Ingredients 12
Steps:
- Directions: Prepare corn bread batter and bake according to package directions, using a 9-in round pan. (I bake mine in a 9x9, I like squares what can I say?) Meanwhile, in a large skillet, saute onion and garlic in butter for 2-3 minutes; stir in chicken and broccoli. Cook and stir for 5-7 minutes or until heated through. In a small bowl, combine flour and salt; stir in the egg yolks, sour cream and milk until smooth. Add to chicken mixture; cook and stir for 3-5 minutes or until thickened. Cut warm corn bread into wedges (or squares); top with chicken mixture and sprinkle with cheese.
CREAMED CHICKEN FOR BISCUITS
Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g
CHICKEN CORNBREAD DRESSING
Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
BAKED CREAMY CHICKEN AND CORNBREAD
Make and share this Baked Creamy Chicken and Cornbread recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together soup and milk in a saucepan and add in the chicken and vegetables.
- Heat until bubbly.
- Turn into an 8x8" baking pan.
- Prepare cornbread by blending together corn muffin mix, egg and milk.
- Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
- Bake at 425° for about 20 minutes or until browned on top.
Nutrition Facts : Calories 1325.1, Fat 49.4, SaturatedFat 15.9, Cholesterol 242.2, Sodium 2814.8, Carbohydrate 154.8, Fiber 15.9, Sugar 35.6, Protein 65.2
CREAMED CHICKEN ON CORNBREAD
Make and share this Creamed Chicken on Cornbread recipe from Food.com.
Provided by Chef 920429
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Instructions for cornbread: Preheat oven to 425F and grease an 8" square pan.
- Mix cornmeal ingredients together until smooth.
- Turn into prepared pan.
- Bake 20 to 25 minutes, or until done.
- For the chicken, melt butter in saucepan; combine with flour, nutmeg, salt & pepper.
- Stir in broth; add milk & cook until thick.
- Add chicken.
- Serve over squares of corn bread.
CREAMED CORN CORNBREAD
Steps:
- Preheat oven to 425 degrees F.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Nutrition Facts : Calories 206 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 48 milligrams, Sodium 1029 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
BARBECUE CHICKEN CORNBREAD
Make cornbread the star, not the side dish, by baking chunks of juicy barbecue chicken right into it.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
CORNBREAD CRUSTED CHICKEN
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
- Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.
Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g
CREAMED CHICKEN
"I came up with this recipe as a variation to beef Stroganoff," recalls Debra Baker of Greenville, North Carolina. "I like to serve it over toasted English muffins or egg noodles," she suggests.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.
Nutrition Facts : Calories 279 calories, Fat 15g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 795mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
CORNBREAD CHICKEN
Just five ingredients are required to make this easy-to-assemble entree. "I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!" comments Dawn d'Hooghe of Concord, North Carolina. "We eat a lot of chicken, and this is a family favorite."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.
Nutrition Facts :
KLEEMAN'S CHICKEN ON CORNBREAD
This is one of those "comfort food" type recipes. I really can't remember which cookbook it came from, it belonged to my mother and I got it years ago. It's pretty easy to fix with ingredients usually on hand.
Provided by Susan Dillard
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook chicken with remaining ingredients (except sauce ingredients) in water to cover.
- Cook until just done.
- Use the strained broth for the sauce.
- To prepare sauce: Brown onion in butter until golden.
- Add flour and mix well.
- Add broth, (from above), cream, salt& pepper.
- Cook until desired thickness.
- Slice chicken, place on cornbread and pour sauce over all.
- Serve extra sauce on the side.
- You'll need it,- it's that good.
CREAMED CHICKEN ON EGG BREAD
A true southern staple. Around here, egg bread is a sweet cornbread made with eggs. This is one of my family's favorite meals. I adapted this from the recipe served at Kleeman's, a very popular restaurant in downtown Nashville, TN way back when (now closed). You can make your own egg bread from scratch, but I prefer the convenience of the boxed mix.
Provided by AngelaTN
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet; add celery and onion and saute until golden.
- Add flour, stock and cream; cook until boiling, stirring constantly.
- Stir in chicken.
- Meanwhile, prepare corn muffin batter according to pkg. directions.
- Pour into a greased 8x8 pan and bake according to pkg. directions.
- When egg bread is ready, cut into squares.
- Place square on plate, cut in half, and ladle chicken mixture liberally over bread.
- Season as desired.
Nutrition Facts : Calories 671, Fat 26.7, SaturatedFat 10.3, Cholesterol 63.7, Sodium 1604.8, Carbohydrate 83.8, Fiber 7.6, Sugar 23.6, Protein 22.6
CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES
I had this at a dinner party, and it is sooooo delicious! Creamy chicken with just a bit of heat, served atop crunchy cornbread waffles. Comfort Food! If your chicken breasts are on the large side, 6 will work nicely. This can be made ahead, simply reheat the chicken mixture and warm the waffles!
Provided by Kizzikate
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
- To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
- Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.
CREAMY-SPICY CORNBREAD CHICKEN BAKE
This chicken bake gets its creamy from condensed cream of chicken soup-and its spicy from a can of chopped green chiles in the cornbread mix.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
- Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
- Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
CORNBREAD-TOPPED CREAMY CHICKEN BAKE
A can of soup, some frozen corn and cooked chicken combine with a few other on-hand ingredients to make this creamy chicken bake with a cornbread topping.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Whisk first 3 ingredients in large bowl until blended. Stir in chicken, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
- Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
- Bake 20 to 25 min. or until chicken mixture is hot and bubbly, and cornbread topping is golden brown.
Nutrition Facts : Calories 450, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 770 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 12 g, Protein 26 g
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