Savory Chicken & Squash Cornbread Bake
Savor the flavors of the South with this Savory Chicken & Squash Cornbread Bake, inspired by the classic dish from Paula Deen. This hearty one-dish meal combines tender chicken, fresh yellow squash, and hearty cornbread into a creamy and cheesy casserole that’s perfect for gatherings. Loaded with nutritious veggies and protein, it brings comfort to your table, making it a favorite for a family dinner or potluck. Every bite is filled with a delightful medley of flavors, sure to please both young and old alike. Serve it warm with a side salad or on its own for a complete meal that satisfies hunger and warms the soul.
12
Servings
300
Calories
16
Ingredients
Ingredients
Yellow Squash
6 cups (thinly sliced)
Carrot
1 cup (shredded)
Baby Portabella Mushrooms
8 ounces (sliced)
Onion
1 (chopped)
Red Bell Pepper
1 (chopped)
Cooked Chicken
3 cups (chopped)
Cornbread
3 cups (crumbled)
Cheddar Cheese
3 cups (shredded, divided)
Chicken Broth
14 ounces (canned)
Cream of Chicken Soup
10.75 ounces (canned)
Sour Cream
8 ounces (container)
Biscuit Crumbs
1 cup (crumbled)
Large Eggs
2 (beaten)
Poultry Seasoning
2 teaspoons
Dried Thyme
1 teaspoon
Salt
1/2 teaspoon
Instructions
1
In a large Dutch oven, combine the sliced squash, shredded carrot, sliced mushrooms, chopped onion, and chopped red bell pepper. Add enough water to cover the vegetables and bring to a boil over high heat. Once boiling, reduce the heat and let it simmer for 10-12 minutes until the vegetables are tender. Drain well and set aside.
2
Preheat your oven to 350°F (175°C) and lightly grease a 3-quart casserole dish.
3
In a large mixing bowl, combine the drained squash mixture, chopped chicken, crumbled cornbread, 2 cups of shredded cheddar cheese, chicken broth, cream of chicken soup, sour cream, biscuit crumbs, beaten eggs, poultry seasoning, dried thyme, and salt. Stir until everything is well combined.
4
Pour the mixture into the prepared casserole dish, spreading it evenly.
5
Bake in the preheated oven for 45 minutes to 1 hour, or until the center is set and the top is golden brown.
6
After baking, sprinkle the remaining 1 cup of cheddar cheese evenly on top of the casserole. Return to the oven and bake for an additional 10 minutes, or until the cheese has melted and is bubbly.
7
Remove from the oven, let it cool for a few minutes, then serve warm.
Nutrition Information
16.7g
Fat
25g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Chicken & Squash Cornbread Bake?
It is a hearty one-dish casserole inspired by Paula Deen that combines tender chicken, yellow squash, and cornbread into a creamy, cheesy meal.
How many servings does this recipe make?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains 300 calories.
What type of squash is used in this bake?
The recipe calls for 6 cups of thinly sliced yellow squash.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How much chicken is required?
You will need 3 cups of cooked, chopped chicken.
What kind of cheese is recommended?
The recipe uses 3 cups of shredded cheddar cheese, divided.
How long should the vegetables be boiled?
Boil the squash, carrots, mushrooms, onion, and bell pepper for 10-12 minutes until tender.
What ingredients create the creamy texture?
The creaminess comes from a combination of chicken broth, cream of chicken soup, and sour cream.
What size casserole dish is needed?
You should use a lightly greased 3-quart casserole dish.
How much cornbread is used in the mixture?
The recipe requires 3 cups of crumbled cornbread.
What seasonings are included?
The bake is seasoned with poultry seasoning, dried thyme, and salt.
How many eggs are needed for the binder?
Two large eggs, beaten, are used in the mixture.
What is the fat content per serving?
There are 16.7 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 25 grams of carbohydrates.
How much protein is in this dish?
Each serving provides 15 grams of protein.
What type of mushrooms should I use?
The recipe specifies 8 ounces of sliced baby portabella mushrooms.
Do I need to boil the carrots before mixing?
Yes, the shredded carrots are boiled along with the squash and other vegetables.
What is the total baking time?
The initial bake is 45-60 minutes, followed by an additional 10 minutes to melt the cheese topping.
How are the biscuit crumbs used?
One cup of crumbled biscuit crumbs is stirred directly into the casserole mixture.
When do I add the remaining cheese?
Sprinkle the final cup of cheddar cheese on top after the initial 45-60 minute baking period.
What is the preparation for the onion and bell pepper?
Both the onion and the red bell pepper should be chopped.
Can I serve this with a side dish?
Yes, it is recommended to serve warm with a side salad or on its own as a complete meal.
How much chicken broth is required?
The recipe calls for one 14-ounce can of chicken broth.
Should the casserole be served immediately?
It is best to let it cool for a few minutes after removing it from the oven before serving.
What category does this recipe fall under?
It is categorized as a One Dish Meal and a casserole.
Is the chicken broth canned or fresh?
The recipe lists 14 ounces of canned chicken broth.
How much sour cream is used?
One 8-ounce container of sour cream is used.
How many ingredients are in this recipe?
There are a total of 16 ingredients.
What is the target appearance of the bake when finished?
The center should be set, the top should be golden brown, and the cheese topping should be melted and bubbly.