Creamy Baked Chicken With Crunchy Cornbread Topping Recipes

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.

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°.

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.

Steps:

• Preheat oven to 375°.
• Spray a 9 x 13 baking dish with nonstick spray.
• Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
• In a large bowl, combine stuffing mix, corn, water and melted butter.
• Mix well and spoon over the chicken.
• Combine soup, milk and parsley and mix well.
• Pour over the stuffing, cover and bake for 35 minutes.
• Uncover and bake for 8 to 10 more minutes until stuffing is golden.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
• Bake in the preheated oven for 30 minutes.
• While casserole bakes, toss chicken with barbecue sauce.
• Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
• Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Steps:

• Preheat oven to 400 degrees.
• Coat chicken with coating mix. Follow directions on package.
• Place in greased 13x9 pan.
• Bake 20 minute or until chicken is done.
• Beat soup and milk with wire whisk until well blended.
• Pour evenly over chicken; sprinkle with cheese.
• Bake an additional 5 minute or until cheese is melted and sauce is bubbly.

Steps:

• In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.

Steps:

• Set oven to 350 degrees.
• Lightly grease a 13 x 9-inch baking dish.
• Heat oil in a skillet and brown the chicken on both sides (seasoning with season salt and pepper while browning) place the chicken into the baking dish.
• In a large bowl mix together cream of chicken soup, sour cream, soft cream cheese, garlic, onion, green onions, Parmesan cheese, cheddar cheese and black pepper until well combined.
• Season with salt if desired.
• Pour over the chicken in the baking dish and turn the chicken to coat with the sauce.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake for about 40-45 minutes, or until the chicken is cooked.
• Serve over cooked rice.

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.

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.

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place in 13x9-inch baking dish sprayed with cooking spray. Discard any remaining coating mix.
• Bake 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package, omitting salt.
• Mix soup and milk until blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is hot and bubbly. Serve with rice.