• 2 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. In a resealable bag combine flour, sage, salt, and pepper. Cut chicken into bite-size pieces. Add to bag; toss to coat.

Instructions Checklist
  • 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.


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

612 calories; total fat 25g; saturated fat 7g; polyunsaturated fat 5g; monounsaturated fat 2g; cholesterol 64mg; sodium 1259mg; potassium 494mg; carbohydrates 60g; fiber 3g; sugar 10g; protein 34g; vitamin a 3790IU; vitamin c 8mg; thiamin 1mg; riboflavinmg; niacin equivalents 14mg; vitamin b6 1mg; folate 56mcg; vitamin b12mcg; calcium 172mg; iron 4mg.


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0