Description
This Creamy Chicken and Cornbread Bake is the ultimate comfort casserole, featuring a savory, cheesy chicken filling topped with golden, buttery cornbread. Rich, hearty, and easy to prepare, it’s the perfect one-pan dinner for cozy weeknights or casual gatherings.
Ingredients
Filling
3 cups cooked chicken, shredded
2 cups shredded cheddar cheese, divided
1 ½ cups sour cream
1 cup milk
¼ cup chopped green onions
1 teaspoon poultry seasoning
¼ teaspoon garlic powder
Salt and black pepper, to taste
Cornbread Topping
13 ounces cornbread mix
1 (14.75-ounce) can creamed corn
2 large eggs
4 tablespoons butter, melted
Instructions
1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
2. In a large bowl, add the shredded chicken, 1 ½ cups of the cheese, sour cream, milk, green onions, poultry seasoning, garlic powder, salt, and pepper. Stir until smooth and evenly combined.
3. Spoon the chicken mixture into the prepared baking dish and spread it out evenly.
4. In a separate bowl, whisk together the cornbread mix, creamed corn, eggs, and melted butter until well blended.
5. Carefully pour the cornbread batter over the chicken layer, spreading gently to cover the surface.
6. Sprinkle the remaining cheese evenly over the top.
7. Bake for 35–45 minutes, or until the cornbread topping is golden and a toothpick inserted in the center comes out clean.
8. Allow the casserole to rest for 5–10 minutes before cutting and serving for best texture.
Notes
You can use leftover rotisserie chicken for convenience.
Add diced jalapeños or smoked paprika for a spicy twist.
Freezes well—cool completely, then wrap and freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American