My easy chicken cornbread casserole features a savory, creamy shredded chicken filling topped with a golden, fluffy cornbread crust. In just 45 minutes, I can turn a box of Jiffy cornbread mix, a can of cream of chicken soup, and some leftover chicken into a dinner that reminds me of the creamiest corn pudding. My family agrees it’s the most comforting casserole, and good enough to eat week after week!
Cornbread Casserole with Shredded Chicken
When I’m craving comfort food but don’t have hours to spend in the kitchen, this chicken and cornbread casserole is my absolute go-to. It’s a complete meal that feels like a warm hug! What really sets my recipe apart is the unique texture. While many cornbread-topped casseroles end up with a soggy middle, I’ve perfected a “pre-warm” technique that ensures every bite has a distinct, fluffy crust and a rich, velvety base.
Using cream of chicken soup for this casserole creates a wonderfully-silky filling. And adding creamed corn to the cornbread mix makes it extra moist and chunky. Whether I’m using leftovers or a fresh rotisserie chicken, this corn mix casserole is a foolproof way to get a delicious dinner on the table with minimal dishes!
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Prevent Soggy Cornbread!
For a perfectly cooked casserole, I like to pop the chicken filling into the oven for 10 minutes alone while I prep the cornbread batter. Adding the batter to a warm base ensures the bottom of the cornbread starts baking immediately, rather than soaking into the soup. This creates a distinct, fluffy cornbread layer and prevents the middle from becoming “gummy” or undercooked.
Chicken Cornbread Casserole Recipe
Equipment
- 9×13-inch Casserole Dish
Ingredients
- 3 cups shredded cooked chicken (*)
- 10.5 ounces cream of chicken soup (1 can**)
- ½ cup milk (***)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 8 ounces boxed cornbread mix (like Jiffy, 1 box)
- 14.75 ounces canned cream-style corn (1 can****)
- 1 large egg
- 3 tablespoons unsalted butter (⅜ stick, melted)
Instructions
- Preheat oven to 375°F.
- In large bowl, combine the chicken, cream of chicken soup, milk, salt, garlic powder, onion powder, and pepper.3 cups shredded cooked chicken, 10.5 ounces cream of chicken soup, ½ cup milk, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- Spread the chicken out on the bottom of a greased casserole dish.
- In a bowl, combine the cornbread mix, creamed corn, egg, and butter.8 ounces boxed cornbread mix, 14.75 ounces canned cream-style corn, 1 large egg, 3 tablespoons unsalted butter
- Pour the batter over the chicken.
- Bake for 35-40 minutes, until the cornbread is golden brown and crispy on top and toothpick inserted in the middle comes out clean.
Notes
- Optionally preheat the chicken mixture in the oven for 10 min while you prep the cornbread.
- Don’t overmix the cornbread batter, or the crust will turn out dense and tough.
- Want a kick? Stir in a small can of (drained) diced green chiles or a handful of shredded cheddar cheese into the cornbread batter.
- If the top is browning too fast, tent with foil for the last 10 min.
- Let the casserole rest for 5-10 min after baking to help it set for cleaner scoops.
- Serve with a crisp green salad or steamed green beans.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Corn Mix Casserole Step by Step
Prep: Gather the list of ingredients for this cornbread casserole recipe. Preheat your oven to 375°F, and grease a 9×13-inch casserole dish with butter or nonstick spray. Shred the cooked chicken, and melt the butter by microwaving it in 30-second increments until liquid.
Mix the Filling: In a large bowl, combine 3 cups of shredded cooked chicken, 10.5 ounces (1 can) of cream of chicken soup, ½ cup of milk, ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of ground black pepper.
Spread the Chicken: Spread the shredded chicken mixture evenly across the bottom of your prepared casserole dish. Optionally, place the dish in the oven for 10 minutes now to pre-warm the filling while you prep the topping–this helps the topping bake more evenly.
Mix the Cornbread: In a bowl, combine 8 ounces (1 box) of cornbread mix, 14.75 ounces (1 can) of cream-style corn, 1 large egg, and 3 tablespoons of melted unsalted butter. Mix just until the dry ingredients are moistened; over-mixing will develop the gluten and result in a dense, tough crust rather than a tender one.
Cover the Casserole: Pour the cornbread batter over the chicken filling, spreading it gently to the edges of the dish.
Bake: Bake cornbread chicken casserole in the 375°F oven for 35-40 minutes; or until the cornbread is golden brown and crispy on top, and a toothpick inserted in the middle comes out clean. If the cornbread is browning too quickly, tent with foil for the final 10 minutes. Let the baked casserole rest for 5-10 minutes before serving.This brief rest period allows the filling to set, making it much easier to serve neat portions.
Serve: After a brief cooling period, serve squares of creamy corn mix casserole with your favorite side dishes. This is a pretty filling dish, so I usually just add some simple veggies to the table.
How to Store, Freeze, and Reheat
Store leftover chicken cornbread casserole in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F for 10-20 minutes, or until warmed through.
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