Chicken and Cornbread Casserole: A Comfort Food Classic You’ll Crave All Year
When you need a cozy, family-pleasing dinner that feels like a warm hug, chicken and cornbread casserole delivers every time. It’s that perfect blend of creamy chicken filling and fluffy, golden cornbread topping that makes every bite pure comfort. This Southern-inspired casserole is hearty, budget-friendly, and ideal for weeknights, potlucks, or Sunday suppers.
Whether you use leftover rotisserie chicken or freshly cooked breasts, this recipe transforms simple ingredients into something extraordinary — savory, satisfying, and full of homemade goodness.
Why You’ll Love This Recipe
- Hearty and Filling: Juicy chicken, creamy sauce, and golden cornbread combine for a complete meal in one pan.
- Quick and Easy: Uses pantry staples and can be on the table in under an hour.
- Family Approved: Mild flavors and creamy texture make it a hit with both kids and adults.
- Versatile: Great way to use leftover chicken, turkey, or even ham.
- Freezer-Friendly: Make it ahead, freeze it, and enjoy effortless dinners anytime.
Ingredients You’ll Need
For this easy chicken and cornbread casserole, you’ll need simple ingredients that come together beautifully:
For the Chicken Filling:
- 2 cups cooked chicken, shredded or cubed (rotisserie works great)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
For the Cornbread Topping:
- 1 box (8.5 oz) cornbread mix (like Jiffy)
- 1/2 cup shredded cheddar cheese
- 1/3 cup milk (or as package directs)
- 1 egg
- 2 tablespoons melted butter
Optional Garnishes:
- Chopped parsley
- Extra cheese for topping
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar casserole dish. - Prepare Chicken Filling:
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, and mixed vegetables. Stir in garlic powder, onion powder, paprika, salt, and pepper. Mix until everything is evenly coated and creamy. - Layer the Filling:
Spread the chicken mixture evenly into the prepared casserole dish, smoothing it out into one even layer. - Make the Cornbread Topping:
In another bowl, whisk together the cornbread mix, milk, egg, melted butter, and shredded cheddar cheese until just combined. Do not overmix — a few lumps are fine. - Add the Topping:
Pour the cornbread batter gently over the chicken filling, using a spatula to spread it evenly from corner to corner. - Bake:
Place the casserole in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the cornbread layer comes out clean. - Cool Slightly and Serve:
Allow the casserole to cool for 5–10 minutes before serving. Garnish with chopped parsley or a sprinkle of cheese if desired.
Chicken and Cornbread Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- Combine chicken, soup, sour cream, milk, vegetables, and seasonings in a large bowl.
- Spread the chicken mixture evenly in the dish.
- In another bowl, mix cornbread batter with cheese, milk, egg, and butter.
- Spread cornbread mixture on top of filling.
- Bake for 30–35 minutes or until golden brown.
- Cool slightly before serving.
Notes
Tips for the Best Chicken and Cornbread Casserole
- Use leftover chicken: Rotisserie chicken saves time and adds flavor.
- Add spice: Stir in a pinch of cayenne or diced jalapeños for a Southern kick.
- Make it creamier: Add a few tablespoons of cream cheese to the filling for an ultra-rich texture.
- Go veggie-heavy: Add extra corn, green beans, or mushrooms to boost nutrition and flavor.
- Don’t overbake: Keep an eye on the cornbread layer — golden and slightly crisp edges are perfect.
Variations
- Tex-Mex Style: Add taco seasoning, black beans, and pepper jack cheese for a spicy twist.
- Thanksgiving Leftover Casserole: Use leftover turkey and a bit of cranberry sauce in the filling for a holiday remix.
- BBQ Chicken Cornbread Casserole: Mix shredded BBQ chicken with a drizzle of sauce before adding the cornbread topping.
- Vegetarian Option: Replace chicken with sautéed mushrooms, bell peppers, and zucchini, and use cream of mushroom soup.
Serving Suggestions
Serve this casserole warm with:
- A side of green beans or roasted broccoli
- A simple garden salad with ranch dressing
- A dollop of sour cream or hot sauce on top
- Sweet tea or lemonade for a full Southern-style meal
It’s also delicious reheated for lunch the next day — the flavors deepen, and the cornbread stays tender.
How to Store and Reheat
To Store:
Let the casserole cool completely. Cover tightly with foil or transfer leftovers to an airtight container. Refrigerate for up to 3 days.
To Reheat:
Warm individual servings in the microwave, or reheat the entire dish in the oven at 350°F (175°C) until heated through.
To Freeze:
Wrap the unbaked or baked casserole tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Why This Recipe Works
This chicken and cornbread casserole brings together everything people love about comfort food — creamy textures, satisfying carbs, and the irresistible aroma of fresh cornbread baking in the oven. The balance of the savory filling and slightly sweet cornbread topping makes every bite cozy, nostalgic, and deeply satisfying.
It’s an easy dish that feels special, proving you don’t need fancy ingredients to make something incredible.
Fun Fact
Cornbread casseroles have been a Southern staple for generations, often created as a thrifty way to stretch leftover meats and veggies into a filling meal. The addition of creamy soup and cheese modernizes the classic, turning it into a dish that’s both nostalgic and family-friendly.
Nutrition (Per Serving)
Calories: 360 | Protein: 24g | Carbs: 28g | Fat: 17g | Fiber: 2g | Sodium: 740mg
