Chicken Cornbread Casserole

This Chicken Cornbread Casserole is a staple recipe in our family for a quick weeknight meal or weekend entertaining. It’s simple to assemble in 15 minutes and is a comforting, a no-fuss main dish that everyone always loves.

When it comes to making a dinner that can stand on its own and is also quick and simple, it’s this Chicken Cornbread Casserole, a recipe we’ve made for years. In fact, it’s something my mom used to make for me when I was a kid too!

With extremely approachable ingredients, it’s a dish that’s hearty and nourishing. Be prepared to have no leftovers! With a creamy, cheesy chicken base and a cheesy cornbread topping, even the pickiest eater will love this recipe.

I happen to be an expert in casseroles, so if you want to try some other great recipes, I highly recommend Jalapeno Popper Chicken Casserole or Chicken Cordon Bleu Casserole.

Why You’ll Love this Recipe

• Comforting recipe any time of the year. The best part about this chicken cornbread casserole is that it’s fantastic to make for a crowd any season! We even like to add seasonal veggies to the chicken base, like corn, green beans, or peppers.
• Easy to assemble. This recipe can be prepped in about 15 minutes and really is a complete meal.
• Minimal equipment or clean-up require. Just stir together the chicken base as well as the cornbread topping, layer in the casserole dish and let the oven do the work for you!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chicken Base:

• Sour cream: Adds creaminess and moisture.
• Condensed cream of mushroom soup: We have our homemade version, but for ease you can also purchase it from the store.
• Condensed cream of chicken soup: Adds creaminess as well as comforting chicken flavor.
• Evaporated milk or half and half: Either help to add that rich flavor and creamy texture.
• Shredded rotisserie chicken: The protein star ingredient, this is great for leftover chicken or rotisserie chicken if you want a shortcut.
• Cheddar and Monterey Jack cheese: We have to put cheese in two places for all the ooey gooey goodness. It’s in both the filling and the topping.
• Green onions: Adds a lovely hint of onion flavor and bright green color.
• Garlic powder: Infuses every bite with lovely garlic goodness.

Cornbread Topping:

• Box Jiffy cornbread mix: The base of the cornbread topping, it’s our favorite store-bought mix.
• Cream style corn: Buy the can, this adds both sweet corn flavor and moisture to the topping.
• Cheddar and Monterey Jack cheese: Pick your favorite cheese, it makes this casserole even more delicious.
• Large egg: Binds everything together.
• Melted butter: The fat needed for both flavor and a rich texture.

Tools You’ll Need

• 13″x9″ Baking Dish
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula

How to Make Chicken Cornbread Casserole

1. Preheat oven to 400°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray.
2. In a large mixing bowl, combine sour cream, cream of mushroom soup, cream of chicken soup, and evaporated milk or half-and-half, 1 1/2 cups of the Colby and Monterey Jack cheese, garlic powder, salt, and pepper. Mix until smooth.

3. Stir in shredded chicken. Once combined, pour and spread evenly in the prepared baking dish.

4. In the same mixing bowl, combine the Jiffy cornbread mix, cream-style corn, 1/2 cup Colby and Monterey Jack cheese, egg, and melted butter. Mix until well combined.

5. Dollop the cornbread mixture over the top of the chicken base, and spread evenly.

6. Bake 50-55 minutes. Cool slightly before serving. If desired, garnish with sliced green onions or minced parsley.

Expert Tips

• Use rotisserie chicken as a store-bought shortcut. To cut down on prep time, it’s the easiest and quickest way to get shredded chicken.
• Be sure to use creamed corn and not regular canned corn. The creamed corn is the velvety cream sauce that adds great flavor and moisture to the cornbread layer.
• Make it spicy! We love to add canned green chilies or diced jalapenos to the chicken mixture or cornbread topping.
• If you prefer to make homemade condensed soup, this cream of mushroom soup is excellent. You can also make cream of chicken by combing 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• Cornbread too brown? Cover the pan loosely with foil during the last 10 minutes of the cooking.
• Make the corn muffin mix from scratch. Here is an easy substitute: ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a couple of minutes until warmed through.

This casserole also freezes so nicely once baked, just be sure to wrap tightly with plastic wrap and pop it into the freezer for up to 2 months. Thaw and reheat in the oven.

Frequently Asked Questions

More Delicious Casserole Recipes

• Biscuits and Gravy Casserole
• Cheesy Cabbage Casserole
• Meatloaf Casserole
• Chicken and Swiss Casserole