Chicken Cornbread Casserole

Comforting casserole with creamy chicken filling and cornbread topping to feed the whole family. A classic Southern casserole with cornbread recipe.

Comfort food should be simple and tasty, that is all it takes for me to make the same recipe over and over again.

When it comes down to weeknight dinners, I love making casseroles because it is just a fantastic way to use any leftovers stranded in your fridge.

If you have some chicken left, grab two boxes of cornbread mix, and let’s make some filling chicken cornbread casserole tonight!

Why This Recipe Works

• Great way to use leftover chicken.
• Comforting casserole always sounds delicious for dinner or weekend. It is a simple, cozy, and warm casserole. Family favorite!
• It is one of those dump-and-go recipes when the oven does all the work and in less than an hour you have a full-baked meal.
• Super customizable. You can make it anything you want, even spicy or vegan.

Casserole Ingredients Notes

For this recipe, you only need simple ingredients, some cooked chicken, and cornbread mixes. If you want to make a few changes, check the Substitution section below.

For exact measurements, please see the recipe card at the end of the post. 

Chicken Filling

• Chicken (rotisserie chicken or boiled – cooked and shredded). You can use chicken breasts or thighs. If you have uncooked chicken, dice it and cook the cubed chicken in a pan first until it is done. Chicken breast can be a bit tougher and more rubbery if overbaked.
• Cheddar cheese. Gouda, Monterey Jack, Colby, Pepper Jack cheese, and even Swiss cheese also work great. You can use a combination of different cheeses.
• Sour cream and milk. Sour cream adds extra smooth and rich creaminess while milk keeps the chicken and filling moist.
• Aromatics: green onions – chopped and garlic powder. You can use onion powder too, but fresh green onions are more fragrant and have more flavor.  
• Poultry seasoning which is usually thyme, marjoram, rosemary, and nutmeg, plus salt and black pepper, to taste.

Cornbread Topping

• Cornbread mix (two 6.5-ounce packages). To make a healthier version use gluten-free cornbread mix
• Creamed corn (1 can). Cream corn is a secret ingredient that makes this topping so good!
• Eggs
• Melted butter

You can also simply use leftover cornbread! Simply toast it quickly and add to the casserole.

Adding sour cream to the cornbread mix is also great to keep it moist and thick.

Kitchen Equipment

• 9 x 13-inch baking dish for casseroles. You can actually make this dish in a slow cooker too, it will just take a few hours.

How To Make This Chicken Cornbread Casserole Recipe

1: Prepare The Chicken Filling

1. Preheat the oven to 375 degrees.
2. Grease a 9×13 baking dish with cooking spray. Set aside.
3. Combine the chicken, cheese, sour cream, milk, green onions, poultry seasoning, garlic powder, salt, and pepper in a large bowl. Stir until completely combined.
4. Pour chicken mixture into the prepared baking dish, spreading it into an even layer.

2: Prepare The Cheesy Cornbread Top

1. Whisk the cornbread mix, corn, eggs, and butter in another mixing bowl. Pour evenly over the chicken layer. Do not follow the package instructions.
2. Sprinkle additional cheese on top of the cornbread layer or mix in (if using shredded cheese), if desired.

3: Bake The Casserole

1. Bake in the preheated oven for 35-45 minutes or until a toothpick inserted in the center of the cornbread topping returns clean and the cornbread topping is golden brown.
2. Let the casserole cool at room temperature for a few minutes to set before slicing and serving.
3. Your wonderful weeknight meal is done!

What To Eat With Chicken Cornbread Casserole?

Cornbread casserole is a hearty and filling dish on its own but if it is for a festive table, there are a few perfect side dishes that will go well with it:

• Top with a dollop of sour cream or a drizzle of hot sauce. Cranberry sauce works too, especially during holidays.
• Side salad with pecans or just simple garden salad with vinegar dressing.
• Roasted veggies like Brussels sprouts, asparagus, green beans, etc.

Old-fashioned Cornbread Recipe

If you want to make cornbread from scratch, this is my favorite cornbread recipe.

You will need 2 cups of cornmeal, 2 cups of flour, 2 cups of sour cream, 1 cup of sugar, 1 tsp baking soda, 1 tsp salt, 1 cup of melted butter, and 4 eggs.

You mix the dry ingredients first, then the wet ingredients, and then you bake it for 20 minutes at 375 F.

For this casserole, you can use both batter and already-baked cornbread.

Storing

Storing. You can store leftover casserole in an airtight container in the fridge for 3-4 days.

Freezing. Chicken cornbread casserole freezes well for up to 3 months.

Reheating. Bake at 350 F until it is warm all the way through or you can simply heat it in the microwave-safe bowl for 1 minute (individual serving).

Making ahead. You can make this casserole ahead of time without the cornbread topping. Add the cornbread mixture only when ready to bake.

Optional Additions & Variation Ideas

• Mexican chicken cornbread casserole. Add chopped green chilies, corn kernels, black olives, chili powder, or jalapeños (or poblanos for a little spice) to the filling. To bulk it up you can add black beans, Rotel tomatoes, and bell peppers. Swap poultry seasoning with taco seasoning.
• Meat options. Instead of shredded chicken, you can easily use turkey or ground beef. If you don’t want to use meat, you can add fish!
• Add-ons. Mix in crumbled bacon to have more fat and meaty bits. Celery, peas, and broccoli florets go very well in this casserole dish. Add mushrooms to bring in some umami flavors.
• To keep the filling and chicken moist you can add a splash of celery soup, mushroom soup (or cream of mushroom soup), or chicken soup (chicken broth or stock works fine too). You can also use condensed cream or cream of chicken soup for a more concentrated flavor. If you want to jazz it up, try French onion soup!
• For Thanksgiving, you can add some sage to the topping.

Tips To Make The Best Chicken Casserole With Cornbread

• Use frozen mixed vegetables to save some prep time. You can add frozen veggies directly to the dish.
• If cooking in a slow cooker, let the casserole cook for 3-4 hours on low.
• Check for the cornbread mixture to be completely cooked with a toothpick.
• If you don’t have green onions but only regular white or yellow onions, you can use them too or pre-sweat them in a microwave or pan.

Popular Questions

What Is The Difference Between Corn Casserole And Cornbread?

Casserole is a baked dish with vegetables and meat, while cornbread is a type of quick bread made of eggs, flour, cornmeal, butter, and a few more ingredients. Cornbread can be added as a topping to a casserole.

Corn casserole uses cornbread as a base but also has cheese, sour cream, corn kernels, and creamed corn.

What Is The Difference Between New York Cornbread And Southern Cornbread?

New York Northern cornbread tends to have a denser cake-like texture and be sweeter (as it has more sugar or molasses), while classic Southern cornbread is less sweet or not sweet at all and fluffier as it uses less flour.

Should You Let The Cornbread Batter Rest Before Baking?

Chilling or resting the cornbread batter before baking is completely optional as it is a quick bread and will not rise. However, you can let it sit for 10-15 minutes to set.

After baking, cornbread should rest for 30 minutes before you cut it. 

If you love this comfort food dinner recipe, you’re going to love these other cozy meals too. Please click each link below to find the easy, printable recipe!

More Great Casserole Recipes

Chicken and Brown Rice Casserole

Reuben Casserole

Chicken and Rice Casserole

Ham and Potato Casserole

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