This chicken cornbread casserole is full of flavor. It has a creamy, cheesy chicken filling sandwiched between sweet, moist, and fluffy cornbread. Every bite is better than the last, and it's so simple to make!
This chicken cornbread casserole recipe combines simple ingredients and turns them into a warm, comforting, and delicious casserole dish. It's guaranteed to be a family favorite!
This recipe is perfect for a big family dinner or as a hearty side dish if you're looking to feed a crowd. It can be served alone or alongside things like these baked beans with ground beef and a house salad for a more complete meal.
Table of Contents
Why You'll Love This Recipe
It's easy to make. All you have to do is make the cornbread mix and creamy chicken mixture, then layer everything in a casserole dish and let it bake in the oven. It'll take less than 10 minutes to prepare and is totally foolproof!
A winning combination. The sweet cornbread and cheesy chicken filling is a match made in heaven! Topped with melted cheese, every bite is better than the last.
Crowd favorite. Everyone who tries this cornbread chicken casserole absolutely loves it. I'm constantly getting compliments when I serve it to guests, so I know it'll be a hit when you serve it too!
Ingredients Needed
- Chicken- cooked shredded chicken. A leftover rotisserie chicken works great.
- Cream of chicken soup- for the creamy filling. Cream of mushroom soup works too.
- Milk- I used whole milk for a richer flavor.
- Greek yogurt- for a rich filling. You can swap this with sour cream.
- Shredded cheddar cheese
- Cornmeal and all-purpose flour- to make the cornbread. A Jiffy cornbread mix works, too instead.
- Sweet corn- canned and drained to add texture to the cornbread.
- Feta cheese- a delicious addition to the cornbread.
- Eggs- to bind the ingredients.
- Sunflower oil- or any oil you want.
If you're looking for more easy cornbread casserole recipes, definitely check out this Mexican cornbread casserole or this cowboy cornbread casserole. They're two of my favorite casseroles made with cornbread, but they're made with Jiffy cornbread mix instead of being made from scratch. Or, for something a little different, give this jalapeno corn casserole a try!
How To Make Chicken Cornbread Casserole
1. Prep work: Preheat the oven to 400°F (200°C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set it aside.
2. Make the cornbread mixture: In a large bowl, whisk together the eggs, oil, milk, feta cheese, sweet corn, flour, and cornmeal. You can use a whisk or a standing mixer if you want a smoother batter. Either way, mix until everything is well combined.
3. Make the chicken filling: In a second bowl, whisk the cooked chicken, cream of chicken soup, Greek yogurt, and shredded cheddar cheese.
4. Assemble the casserole: Spread half of the cornbread mixture into the bottom of your prepared baking dish. Then pour the chicken mixture on top of the cornbread layer. Top the chicken with the remaining cornbread batter.
5. Bake and serve: Bake the casserole for 40-45 minutes until it's golden brown and a toothpick inserted in the center comes out clean. Cover the casserole with foil if you notice it's browning too quickly. Let the casserole cool for 5-10 minutes, then slice and serve. Enjoy!
Tips To Make The Best Recipe
- Swap sweet corn for cream style corn (creamed corn) for a sweeter, more creamy-textured cornbread.
- Make Mexican chicken cornbread casserole. Add 1 tablespoon of taco seasoning to the chicken mixture and use a shredded Mexican cheese blend or pepper jack cheese.
- Season the chicken with poultry seasoning or a little onion powder and garlic powder to infuse more flavor into the casserole.
- To add a pop of color, garnish the finished casserole with chopped green onions or parsley and serve with sour cream for extra flavor.
- Check on the chicken cornbread frequently towards the end of baking so it doesn't burn.
Storage and Reheating Instructions
In the fridge: Store any leftover cornbread chicken casserole in an airtight container or in the baking dish with a lid in the fridge for up to 4 days.
In the freezer: Allow the leftover casserole to cool completely, then transfer it to a freezer-safe airtight container and freeze for up to 3 months.
Reheating: Warm the casserole in a baking dish in the oven at 350°F for about 10 minutes or until it reaches your desired temperature. If you froze the casserole, let it thaw in the fridge overnight before reheating, or add more reheating time.
More Chicken Recipes
- Parmesan crusted chicken with mayo
- Old fashioned chicken and noodles
- Cream cheese stuffed chicken
- King Ranch chicken casserole
- Chicken and biscuit casserole
- Rotisserie chicken tacos
- Shoyu chicken
Chicken Cornbread Casserole
This chicken cornbread casserole is full of flavor. It has a creamy, cheesy chicken filling sandwiched between sweet, moist, and fluffy cornbread. Every bite is better than the last, and this chicken cornbread casserole is so simple to make!
Ingredients
- 4 cups cooked shredded chicken
- 1 can cream of chicken soup
- ¾ cup milk
- ¼ cup Greek yogurt
- 1 cup shredded cheddar cheese
- 5 tbsps. cornmeal
- 1 cup flour
- 1 can sweet corn
- ¼ cup feta cheese
- 2 eggs
- 4 tbsp. sunflower oil
- ⅓ cup milk
Instructions
- Preheat the oven to 400°F. Spray a 9x13 casserole dish with cooking spray.
- In a large bowl, whisk together eggs, oil, ¾ cup milk, feta cheese, sweet corn, flour, and cornmeal. You can use a whisk or a mixer if you want the ingredients to be well combined.
- In another bowl, whisk the cooked chicken, cream chicken soup, ⅓ cup milk, Greek yogurt, and shredded cheddar cheese.
- Spread half of the cornbread mixture into the bottom of your prepared casserole dish.
- Pour the chicken mixture on top of the cornbread layer.
- Finally, pour the remaining cornbread mixture over the top of the chicken layer.
- Bake for about 40-45 minutes, until it gets browned and fully baked in the middle.
- Let stand for 5-10 minutes, then serve.
Nutrition Information:
Serving Size:
1 large sliceAmount Per Serving: Calories: 434Total Fat: 17gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 200mgSodium: 326mgCarbohydrates: 27gFiber: 2gSugar: 0gProtein: 54g
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