Home Dinner Chicken Chicken and Cornbread Casserole

Chicken and Cornbread Casserole

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!

Wooden ladle lifting a serving of cheesy and creamy chicken cornbread casserole.
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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. 

Whole cheesy cornbread chicken casserole in a white baking dish.

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.
Cornbread chicken casserole serving in a white plate.

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.

Cheesy and creamy serving of chicken cornbread casserole served on a white plate.

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.
A serving of creamy and cheesy chicken cornbread casserole in a white plate.

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

Course: Main CourseCuisine: American
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

465

kcal

This 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.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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