Chicken and cornbread casserole is a mashup of two Southern classics that’ll have your tastebuds doing a happy dance.
Tender chicken is smothered in a creamy sauce with just the right blend of spices.
Then, it’s topped with a glorious layer of cornbread that gets all crispy and golden brown in the oven. The combination is sheer perfection!
Why You’ll Love This Chicken and Cornbread Casserole
Quick and Easy: This casserole requires minimal prep time and simple ingredients, making it a family go-to meal.
Comfort Food: It’s the ultimate comfort food experience to satisfy any craving.
Crowd-Pleaser: This casserole will surely be a hit at potlucks and family gatherings with its rich flavors and hearty texture.
Meal-Prep Friendly: This casserole can be prepared in advance and reheated. It’s great for meal prepping for lunches throughout the week.
Ingredients
- Cooked Chicken: Tender, flavorful chicken forms the hearty base of the casserole.
- Cream of Chicken Soup: Thick, creamy soup binds the filling together and adds rich flavor.
- Sour Cream: Tangy, luscious sour cream lends creaminess and a slightly acidic note to balance the richness.
- Milk: Whole milk thins out the filling to the perfect consistency while contributing to the overall creaminess.
- Seasonings: Onion powder, garlic powder, and black pepper enhance the chicken flavor and add depth to the filling.
- Shredded Cheddar Cheese: Sharp, melty cheddar brings cheesy goodness to the filling and golden topping.
- Jiffy Cornbread Mix: It creates a fluffy, slightly sweet topping with minimal effort.
- Creamed Corn: Tender corn kernels in a sweet cream sauce add moisture, texture, and flavor to the cornbread layer.
- Large Egg: It binds the cornbread topping together and helps it puff up as it bakes.
- Butter: It provides richness and makes the cornbread irresistibly moist.
How to Make Chicken and Cornbread Casserole
You won’t be able to resist how easy this casserole is to make!
1. PREP. Preheat oven to 400°F. Grease a 9×13-inch baking dish.
2. MIX. In a large bowl, mix together the cubed chicken, cream of chicken soup, sour cream, milk, onion powder, garlic powder, black pepper, and 1 cup of the shredded cheddar cheese. Pour into the prepared baking dish and spread into an even layer.
3. COMBINE. In a separate bowl, stir together the Jiffy cornbread mix, creamed corn, egg, and melted butter until combined. Spread the cornbread batter evenly over the chicken mixture.
4. TOP. Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the cornbread layer.
5. BAKE. Bake uncovered for 35-40 minutes until the top is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
6. SERVE. Let stand for 5-10 minutes before serving. Garnish with chopped parsley or sliced green onions if desired.
Tips for the Best Chicken and Cornbread Casserole
Here are my tried-and-true tips for the very best casserole results.
- Take an easy shortcut. Using rotisserie chicken is a great shortcut to save time on cooking the chicken.
- Toss in extra veggies. Stir in sautéed vegetables like bell peppers, onions, or spinach for extra nutrition.
- Bacon, bacon, bacon! Garnish the finished casserole with crumbled bacon for added flavor and crunch.
- Try fun flavor variations. Add diced jalapeños or green chiles to the chicken mixture for a Mexican-inspired twist. You can also substitute pepper jack cheese for cheddar.
- Serve it your way. Pair this casserole with a simple green salad, roasted or steamed broccoli, glazed carrots, or green beans.
How to Store
This casserole reheats beautifully for leftovers throughout the week.
To Store: Refrigerate leftovers in an air-tight container for 3-4 days.
To Freeze: Let the casserole cool completely, then wrap tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Microwave individual portions for 1-2 minutes until heated through. Cover the whole casserole with foil and bake at 350°F for 15-20 minutes.
Chicken and Cornbread Casserole
8
servings15
minutes40
minutes465
kcalThis chicken and cornbread casserole is pure comfort food! The creamy chicken filling is topped with a moist, cheesy cornbread layer for a hearty and satisfying meal.
Ingredients
4 cups cubed cooked chicken (rotisserie chicken works great)
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups shredded cheddar cheese, divided
1 (8.5 ounce) box Jiffy cornbread mix
1 (14.75 oounce) can creamed corn
1 large egg
1/4 cup melted butter
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch baking dish.
- In a large bowl, mix together the cubed chicken, cream of chicken soup, sour cream, milk, onion powder, garlic powder, black pepper, and 1 cup of shredded cheddar cheese. Pour into the prepared baking dish and spread into an even layer.
- In a separate bowl, stir together the Jiffy cornbread mix, creamed corn, egg, and melted butter until combined. Spread the cornbread batter evenly over the top of the chicken mixture.
- Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the cornbread layer.
- Bake uncovered for 35-40 minutes until the top is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Let stand for 5-10 minutes before serving. Garnish with chopped parsley or sliced green onions if desired.
Notes
- Stir in sautéed vegetables like bell peppers, onions, or spinach for extra nutrition.
