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Southern Rosemary Cornbread Stuffed Chicken

This cornbread stuffed chicken recipe is going to make you a star at your dinner table! Chicken breasts are filled with moist cornbread stuffing and served with a creamy mushroom sauce.

This week was awesome! We are almost done remodeling our bathroom on a dime. The tile’s been laid, the sink spray painted (yes, that’s right), the walls are painted, new toilet installed (that according to my boyfriend “could sink the titanic”), and towel rack hung.

All that’s left is another coat of paint on the two easy walls and trim. It looks so nice! And I think I am happy with a possible color pallet for the rest of the house! Plus a customer of mine is a paint product tester and since Handsome is a contractor, we may get hooked up with some paint! Rock out. I am super happy that there is progress being made on his house. Sends out good vibes in the house and it needs all the good vibes it can get.

On top of it being a progressive week, my two new dinner choices were super easy. The cornbread stuffed chicken recipe was delicious and I will tweak it and make again and again.

The other recipe fell off the train to Flavortown a few miles before the exit ramp.

Southern Cornbread Stuffed Chicken - Get this easy and delicious dinner recipe from PassTheSushi.com

Southern Rosemary Cornbread Stuffed Chicken

adapted from Myrecipes.com

  • 1  (6-oz.) packages cornbread stuffing mix
  • 1  large egg, lightly beaten
  • 4  skinned and boned chicken breasts
  • 1/4  cup  olive oil, divided
  • 1  tablespoon  chopped fresh rosemary
  • 1  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1/4  cup  grated Parmesan cheese
  • 1  (8-oz.) package sliced fresh mushrooms
  • 4  green onions, sliced
  • 1  (10 3/4-oz.) can reduced-fat cream of chicken soup
  • 1  cup  chicken broth
  • Garnish: fresh rosemary sprigs

1. Prepare stuffing mix according to package directions, and let cool. Stir in egg.

2. Butterfly chicken breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Spoon stuffing mixture evenly down center of one side of each butterflied chicken breast; fold opposite side over stuffing, and place in a lightly greased baking dish. Pack any leftover stuffing in around the chicken. Stir together 3 Tbsp. olive oil and chopped rosemary; brush evenly over chicken. Sprinkle chicken evenly with salt, pepper, and Parmesan cheese.

3. Bake chicken, uncovered, at 400° for 20 minutes or until done.

4. Sauté mushrooms and onions in remaining 1 Tbsp. oil in a large skillet over medium-high heat 5 minutes or until tender; stir in soup and chicken broth. Reduce heat, and simmer, stirring often, 5 minutes or until thoroughly heated. Spoon mushroom mixture evenly over chicken; garnish, if desired.

This recipe would be great with a cranberry sausage stuffing as well – which is my plan for the next time I make it. Its super dense and has a ton of carbs in the stuffing, so I served it with a spinach salad, but I think something else to share the gravy and make friends with the stuffing would be awesome. I’d feel carb guilty later, but awesome.

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My only real problem with this recipe is it didn’t have an overwhelming rosemary flavor or aroma, so I’m not really sure why rosemary is in the title. It’s there, and its nice, but not enough to be noteworthy.

Next up was a fail.

Mexicali Hamburger Casserole from bhg.com

  • 1-1/2 lb. lean ground beef
  • 1 15-oz. can Mexican-style diced tomatoes
  • 1-1/2 cups frozen whole kernel corn, thawed
  • 1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 Tbsp. sugar
  • 1-1/4 tsp. baking powder
  • 1 egg, beaten
  • 2/3 cup milk
  • 2 Tbsp. cooking oil
  • 1 Recipe Fresh Tomato Toss, (see recipe)

1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.

2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.

3. Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.

Even after adding taco seasoning to the meat, extra cumin, pinto beans and about a cup of taco sauce I still felt this recipe lacked flavor and depth. It was kinda of just blah. Sure there was meat and Mexican themed thingys but man, a nice crunchy taco with distinctive flavor and texture would have one upped this any day of the week. My boyfriend didn’t mind it, but he said it didn’t compare to what I normally bring to the table. 🙁

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