Chicken with Cornmeal Dumplings

Try this homey casserole that features chicken, cornmeal, and vegetables prepared in less than 30 minutes.

13 users rated this recipe an average rating of 2.5
  • Makes: 4 servings
  • Start to Finish: 22 mins
  • Bake: 9 mins to 10 mins 450°F
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Chicken with Cornmeal Dumplings
teaspoon ground sage
teaspoon salt
teaspoon ground black pepper
ounces skinless, boneless chicken breast halves
tablespoons cooking oil
cups frozen mixed vegetables
14 1/2 ounce can reduced-sodium chicken broth
cup milk
11 1/2 ounce package refrigerated corn bread twists*
cup shredded Mexican-style four-cheese blend
  1. Preheat oven to 450 degrees F. In a resealable bag combine flour, sage, salt, and pepper. Cut chicken into bite-size pieces. Add to bag; toss to coat.
  2. In a medium skillet stir and brown chicken in hot oil over medium-high heat for 2 minutes. Place vegetables in a colander; run cold water over vegetables to thaw. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken mixture among four small baking dishes. Separate corn bread strips; place four strips over chicken mixture in each dish. Sprinkle with cheese. Bake for 9 to 10 minutes or until corn bread is lightly browned.
From the Test Kitchen

If cornbread twists are unavailable, prepare an 8-1/2 ounce package corn muffin mix according to package directions. Spoon batter in mounds on top of casseroles. Sprinkle with cheese and bake as directed.

Nutrition Facts (Chicken with Cornmeal Dumplings)
    Per serving:
  • 612 kcal cal.,
  • 25 g fat
  • (7 g sat. fat,
  • 5 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 64 mg chol.,
  • 1259 mg sodium,
  • 60 g carb.,
  • 3 g fiber,
  • 10 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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