Go Back
Print Recipe

Cornbread and Chicken Bake

Ingredients

For the Cornbread

  • 1 box Kodiak Cakes cornbread mix
  • 2 eggs (or 2 tsp oil + 4 tablespoons of water + 2 tsp of baking powder to replace eggs)
  • 170 g Non-Fat Greek yogurt (2/3 cup)
  • 420 ml 1% milk (1 and 3/4 cups)

For the Bake

  • 1 and 1/2 lbs chicken breast, raw (about 670 g OR 18 ounces of cooked chicken breast OR turkey breast. May change macros slightly if using cooked turkey or chicken breast.)
  • 6 servings prepared Kodiak Cakes Cornbread, cubed into 1 inch pieces (1/2 of the prepared cornbread, around 487 g, or about 5 cups)
  • 1 onion, diced (250 g. I used red onion in these photos, but any kind of onion will due.)
  • 2 10.5 oz cans cream of chicken soup, 98% fat-free
  • 1/4-1/2 cup chicken stock (I used chicken bouillon granules)
  • 2 T butter, melted (28 g)
  • 2 tsp rubbed sage
  • 1 tsp salt
  • 1/2 tsp pepper
  • fresh herbs, for garnish, if desired

Instructions

To Prepare the Cornbread

  • Preheat the oven to 350 degrees. Spray a 9X9 baking pan with cooking spray.
  • Mix the above ingredients in a bowl until combined. Pour into prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

For the Cornbread and Chicken Bake

  • Cook raw chicken breast until cooked through and no pink remains. I placed my chicken the slow cooker with a cup of chicken stock on high for 3 hours to cook. Once cooked through, dice the chicken into cubes. Note: If you are using pre-cooked chicken or turkey, skip this step.
  • Preheat an oven to 350 degrees. Spray a 9X 13 baking pan with cooking spray and set aside.
  • Combine cooked meat, cubed cornbread, diced onion, cream of chicken soup, melted butter and seasonings in a large mixing bowl. Mix together until evenly combined. Add 1/4 cup of chicken stock at a time until all of the bread is moistened.
  • Pour the prepared mixture into the baking pan and bake in the preheat oven for about 45 minutes, or until heated through and the top of the casserole begins to brown.
  • Let cool for 10 minutes, garnish with fresh herbs if desired, and then serve! We like to serve ours with a big green salad!

Notes

Macros for 1/8 of the casserole are rounded to 7F/31C/27P, or 300 calories. 
To find this recipe on MyFitnessPal, search for "How We Macro Cornbread and Chicken Bake."