Is there anything more comforting than a hot casserole coming out of the oven? This Chicken & Cornbread Casserole is the definition of Southern comfort food, all baked into one glorious dish. Think of it like a hybrid between a cozy chicken pot pie and a fluffy, savory cornbread. A creamy, hearty chicken filling gets topped with an easy-to-make cornbread batter that bakes up golden brown and delicious. It’s a complete meal in one pan, and it’s the kind of dinner that makes everyone feel right at home.
Why You’ll Love This Chicken & Cornbread Casserole
You’re going to love this recipe because it checks every single box for a busy weeknight. It’s one of those simple chicken recipes that feels special without being complicated. We’re using pre-cooked chicken to make it a quick dinner idea you can pull together in a flash. The textures are just perfect—a creamy, savory bottom and a slightly sweet, crumbly cornbread top. And the best part? It’s incredibly forgiving. No fancy techniques here, just good, honest food that brings everyone to the table. So good.
Ingredients
- 3 cups cooked, shredded chicken (from a rotisserie chicken or leftover baked chicken breast)
- 1 tablespoon olive oil (for sautéing the veggies)
- 1 medium yellow onion, diced (adds a sweet, savory base flavor)
- 2 cloves garlic, minced (for that essential aromatic punch)
- 1 (10.5 oz) can cream of chicken soup (creates the creamy, luscious sauce)
- 1 cup sour cream (adds tang and richness to the filling)
- 1 cup frozen corn, thawed (brings sweetness and a pop of color)
- 1 cup shredded cheddar cheese (for classic, melty goodness)
- 1 teaspoon dried thyme (gives an herby, warm flavor note)
- 1 box (8.5 oz) Jiffy corn muffin mix (the easy base for our cornbread topping)
- 1/3 cup milk (to mix with the cornbread for the perfect consistency)
- 1 large egg (binds the cornbread topping together)
Step by Step Method
- First, preheat your oven to 400°F (200°C) and grab a 9×13 inch baking dish. A quick spritz of cooking spray will keep everything from sticking.
- Let’s make the filling. Heat the olive oil in a large skillet over medium heat. Add your diced onion and cook for about 5 minutes, until it’s softened and looking a little translucent. Toss in the minced garlic and cook for just one more minute until it’s fragrant. You don’t want to burn it!
- Take the skillet off the heat. To the onion and garlic, add the shredded chicken, cream of chicken soup, sour cream, thawed corn, shredded cheese, and dried thyme. Give it all a really good stir until it’s completely combined and creamy. Honestly, at this point, it already smells so good you’ll want to eat it with a spoon.
- Pour this delicious chicken mixture into your prepared baking dish and spread it out into one even layer.
- Now for the fun part—the topping! In a medium bowl, whisk together the corn muffin mix, milk, and egg. Stir it just until it’s combined; a few lumps are totally fine. You want to avoid overmixing.
- Pour the cornbread batter over the chicken filling and gently spread it to cover the entire surface.
- Pop the dish into your preheated oven and bake for 20-25 minutes. You’ll know it’s done when the cornbread topping is a beautiful golden brown and a toothpick inserted into the center comes out clean.
- This is the hardest part: let it sit for about 5-10 minutes before serving. This allows the filling to set up a bit so you get perfect slices.
Equipment Needed
You likely have everything you need already! A 9×13 inch baking dish is the main event. You’ll also want a large skillet for sautéing the aromatics, a couple of mixing bowls, a spatula or spoon for stirring, and a standard measuring cup set. That’s it! No special gadgets required for this easy meal.
Creative Variations for Chicken & Cornbread Casserole
This recipe is a wonderful canvas for your own ideas. For a little Texas kick, add a diced jalapeño to the onion and garlic as they sauté. If you have some leftover veggies in the fridge, like chopped broccoli or bell peppers, toss them into the filling—it’s a great way to sneak in extra nutrients for healthy dinner ideas. You can swap the cheddar for pepper jack or a Mexican blend cheese. And if you’re looking for other shredded chicken recipes, try using this same method with a barbecue sauce base instead of the creamy one for a completely different flavor profile.
Storage Tips for Leftovers
Leftovers (if you have any!) keep beautifully. Let the casserole cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil, or transfer portions to airtight containers. It’ll stay fresh in the fridge for 3-4 days. To reheat, a 350°F oven for about 15-20 minutes will bring back that crispy cornbread top. You can also microwave single servings for a minute or two, though the topping will soften.
Serving Ideas & Pairings
This casserole is a full meal all on its own, but a simple green salad with a tangy vinaigrette is the perfect partner to cut through the richness. For a true Southern spread, pair it with some fresh green beans or collard greens. And because we’re all about quick and easy dinner recipes here, a bag of pre-washed salad mix is absolutely a win in my book.
Budget-Friendly Tips for Easy Meals
This is one of my go-to healthy dinner recipes because it’s so easy on the wallet. Using a rotisserie chicken is a huge time and money saver. Keep an eye on sales for cream of chicken soup and corn muffin mix, and stock up. Buying block cheese and shredding it yourself is almost always cheaper than the pre-shredded bags. And frozen vegetables are your best friend—they’re just as nutritious as fresh but often cost less and won’t go bad in your produce drawer.
FAQs
- Can I use a different protein? Absolutely! Shredded turkey is a fantastic substitute and a great way to use up holiday leftovers. For a lighter option, this method works with canned chicken too—just be sure to drain it well.
- Can I make this casserole ahead of time? You sure can. Prepare the chicken filling and spread it in the dish. Mix the cornbread batter separately, but wait to pour it on top until you’re ready to bake. Cover and refrigerate both components. It might need a few extra minutes in the oven since it’s going in cold.
- How can I make this dish healthier? For healthier chicken recipes, you can use low-fat sour cream and a reduced-fat cream of chicken soup. You can also add even more veggies, like spinach or diced zucchini, to the filling to boost the nutrition.
- My cornbread topping didn’t cook through. What happened? This usually means your oven temp was a bit low or the dish was too crowded. Make sure your oven is fully preheated and that you’re using the correct size dish so the layers aren’t too thick.