A comforting baked casserole with creamy chicken filling and a golden cornbread topping.

Chicken Base

1/2 cup sour cream

1 can condensed cream of mushroom soup

1 can condensed cream of chicken soup

5 ounces evaporated milk or half-and-half

6 cups cooked shredded chicken

1 1/2 cups shredded Colby-Jack cheese

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

Cornbread Topping

1 box cornbread mix

1 can cream-style corn

1/2 cup shredded Colby-Jack cheese

1 large egg

2 tablespoons butter, melted

Optional Garnish

Chopped green onions

Chopped parsley

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1. Preheat oven to 400°F and grease a 9×13-inch baking dish.

2. Mix sour cream, soups, evaporated milk, cheese, and seasonings until smooth.

3. Fold in shredded chicken and spread evenly in the dish.

4. Mix cornbread mix, cream-style corn, cheese, egg, and butter until combined.

5. Spoon topping over chicken layer and spread gently.

6. Bake uncovered for 50–55 minutes until golden and set.

7. Rest briefly before serving and garnish if desired.

Adjust salt depending on soup sodium. Let rest before slicing for cleaner servings.