Looking for a cozy, satisfying dinner that hits all the right notes? This Chicken and Cornbread Casserole is a mashup of two Southern favorites—creamy chicken and golden, crispy cornbread—baked together into one irresistible dish.
Each bite is rich, cheesy, and comforting. It’s quick to make, full of flavor, and perfect for feeding a hungry family or a crowd!
🧡 Why You’ll Love It
- Quick & Easy – Minimal prep, simple ingredients, and ready in under an hour.
- Pure Comfort Food – Creamy, cheesy, and topped with fluffy, golden cornbread.
- Crowd Favorite – Ideal for family dinners, potlucks, and gatherings.
- Great for Meal Prep – Make it ahead and enjoy leftovers all week.
📝 Ingredients
Here’s what you’ll need for this comforting casserole:
- 4 cups cooked chicken – Rotisserie chicken makes it super easy.
- 1 (10.5 oz) can cream of chicken soup – For a rich, creamy base.
- 1 cup sour cream – Adds tang and smoothness.
- ½ cup milk – Whole milk works best for added creaminess.
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper – Simple seasonings for bold flavor.
- 2 cups shredded cheddar cheese – Divided for the filling and the topping.
- 1 (8.5 oz) box Jiffy cornbread mix – Quick and easy!
- 1 (14.75 oz) can creamed corn – Adds sweetness and moisture.
- 1 large egg – Helps the cornbread rise and hold together.
- ¼ cup melted butter – Richness in every bite.
👩🍳 How to Make Chicken and Cornbread Casserole
This recipe comes together fast—just layer, top, and bake!
- Preheat & Prep
Preheat your oven to 400°F and grease a 9×13-inch baking dish. - Make the Chicken Filling
In a large bowl, mix together the chicken, cream of chicken soup, sour cream, milk, seasonings, and 1 cup of cheddar cheese.
Spread the mixture evenly in the prepared dish. - Make the Cornbread Topping
In a separate bowl, stir together the cornbread mix, creamed corn, egg, and melted butter.
Spoon the batter over the chicken filling and spread it into an even layer. - Add Cheese & Bake
Sprinkle the remaining 1 cup of cheddar cheese on top.
Bake uncovered for 35–40 minutes, or until the cornbread is golden and a toothpick comes out clean. - Cool & Serve
Let it rest for 5–10 minutes before serving.
Optional garnish: chopped parsley or sliced green onions.
⭐ Tips for the Best Casserole
- Use rotisserie chicken to save time.
- Add veggies like sautéed onions, bell peppers, or spinach for extra nutrition.
- Top with crumbled bacon for crunch and smoky flavor.
- Spice it up with jalapeños, green chiles, or pepper jack cheese.
- Make it a meal with a side salad or steamed veggies.
🧊 Storage & Reheating
This casserole is just as tasty the next day!
- To Store: Keep leftovers in an airtight container in the fridge for 3–4 days.
- To Freeze: Cool completely, wrap tightly, and freeze for up to 3 months.
- To Reheat:
- Microwave individual servings for 1–2 minutes.
- Or reheat the whole dish (covered with foil) at 350°F for 15–20 minutes.
📖 Chicken and Cornbread Casserole Recipe
Servings: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories: ~465 per serving
Cuisine: American | Course: Main Dish
Ingredients
- 4 cups cooked chicken, cubed
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 cups shredded cheddar cheese, divided
- 1 (8.5 oz) box Jiffy cornbread mix
- 1 (14.75 oz) can creamed corn
- 1 large egg
- ¼ cup melted butter
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish.
- In a large bowl, combine chicken, soup, sour cream, milk, seasonings, and 1 cup cheddar cheese. Spread in baking dish.
- In a separate bowl, mix cornbread mix, creamed corn, egg, and melted butter. Spread over chicken mixture.
- Sprinkle with remaining cheddar cheese.
- Bake uncovered for 35–40 minutes, until golden and cooked through.
- Let sit 5–10 minutes before serving. Garnish as desired.