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.
Servings: 8 servings
Calories: 573kcal
Ingredients
Chicken Base
- ½ cup sour cream
- 10.5 ounce can condensed cream of mushroom soup low-sodium or regular
- 10.5 ounce can condensed cream of chicken soup low-sodium or regular
- 5 ounce can evaporated milk or half and half
- 6 cups shredded rotisserie chicken or leftover cooked seasoned chicken
- 1 ½ cups Colby and Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt optional if using regular soup cans
- ½ teaspoon black pepper
Cornbread Topping
- 8.5 ounce box Jiffy cornbread mix
- 14.75 ounce can cream style corn
- ½ cup Colby and Monterey Jack cheese
- 1 large egg
- 2 tablespoons melted butter
- optional garnishes: green onions and parsley
Instructions
- Preheat oven to 400°F. Grease a 13x9-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, combine sour cream, cream of mushroom soup, cream of chicken soup, and evaporated milk or half-and-half, 1 ½ cups of the Colby and Monterey Jack cheese, garlic powder, salt, and pepper. Mix until smooth.
- Stir in shredded chicken. Once combined, pour and spread evenly in the prepared baking dish.
- In the same mixing bowl, combine the Jiffy cornbread mix, cream-style corn, ½ cup Colby and Monterey Jack cheese, egg, and melted butter. Mix until well combined.
- Dollop the cornbread mixture over the top of the chicken base, and spread evenly.
- Bake 50-55 minutes. Cool slightly before serving. If desired, garnish with sliced green onions or minced parsley.
Video
Notes
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.
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 in almost the velvety cream sauce that add's great mositure 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, we have a great recipe for you to try.
- We cover with loosely with foil during the last part of the cooking, to avoid the cornbread becoming too brown.
Nutrition
Calories: 573kcal | Carbohydrates: 40g | Protein: 47g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 1247mg | Potassium: 950mg | Fiber: 3g | Sugar: 12g | Vitamin A: 779IU | Vitamin C: 2mg | Calcium: 340mg | Iron: 2mg
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