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Chicken cornbread casserole
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Chicken Cornbread Casserole Recipe

Made with Jiffy corn mix and leftover chicken for convenience, this chicken cornbread casserole combines a creamy shredded chicken filling with a perfectly golden, fluffy cornbread crust. Comfort food at its best!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6 people
Calories: 446kcal
Author: Becky Hardin

Equipment

  • 9x13-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.
    portioned ingredients for chicken cornbread casserole in individual containers.
  • 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
    shredded chicken casserole mixture in a glass bowl with a rubber spatula.
  • Spread the chicken out on the bottom of a greased casserole dish.
    shredded chicken casserole mixture in a casserole dish with a rubber spatula.
  • 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
    cornbread batter in a glass bowl with a rubber spatula.
  • Pour the batter over the chicken.
    cornbread batter spread over shredded chicken casserole in a casserole dish.
  • Bake for 35-40 minutes, until the cornbread is golden brown and crispy on top and toothpick inserted in the middle comes out clean.
    baked chicken cornbread casserole in a casserole dish.

Notes

*Use any leftover chicken, a store-bought rotisserie chicken, or make some Instant Pot shredded chicken.
**Use cream of mushroom or cream of celery soup. For a scratch-made version, whisk together 3 tbsp butter, 3 tbsp flour, and 1 cup chicken broth until thickened.
***Non-dairy milk also works, or try half-and-half for a richer taste.
****Pulse 1½ cups fresh, frozen, or canned corn in a blender with ¼ cup milk or heavy cream until chunky-smooth. 
Tips:
  • 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.
Make Ahead: You can prep the chicken base in the dish up to 24 hours in advance and store it in the fridge; however, for the best rise, wait to mix and add the cornbread topping until just before you're ready to bake. If baking straight from the refrigerator, add an extra 5-10 minutes to the cook time.
Storage: Store chicken casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 44g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1005mg | Potassium: 370mg | Fiber: 3g | Sugar: 11g | Vitamin A: 467IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 3mg