If there’s one dish that embodies southern comfort, it’s a warm, golden chicken and cornbread casserole. This classic casserole is everything you want in a home-cooked meal—creamy, hearty, and filled with flavors that remind you of family dinners around the kitchen table. It’s the kind of recipe that fills your kitchen with the aroma of buttery cornbread and savory chicken, creating a moment that feels like home no matter where you are.

This easy casserole comes together with simple pantry staples like cornbread mix, shredded chicken, and cream of chicken soup. It’s cozy, satisfying, and perfect for weeknights when you crave something warm and filling without spending hours in the kitchen. Whether you’re feeding a crowd or just want leftovers that taste even better the next day, this dish delivers every time.

Ingredients:

2 cups cooked, shredded chicken (rotisserie works great)
1 box (8.5 oz) Jiffy cornbread mix
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup milk
1 can (15 oz) whole kernel corn, drained
1 cup shredded cheddar cheese (plus extra for topping)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons melted butter

Instructions:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cornbread mix, milk, and melted butter. Stir until smooth, then add half the shredded cheese. Set aside.
In another bowl, mix the shredded chicken, cream of chicken soup, sour cream, corn, garlic powder, onion powder, salt, and pepper. Stir until evenly combined.
Spread the chicken mixture evenly into the prepared baking dish.
Pour the cornbread batter on top of the chicken mixture, spreading it evenly.
Sprinkle the remaining shredded cheese over the top.
Bake for 30–35 minutes, or until the cornbread layer is golden brown and set in the center.
Remove from oven and let cool for 10 minutes before serving.

Tips & Tricks

For a slightly spicy version, add a can of diced green chilies or chopped jalapeños to the chicken mixture.
Use rotisserie chicken for a quick prep shortcut—it’s flavorful and tender.
A sprinkle of paprika or smoked paprika before baking adds beautiful color and a hint of smoky flavor.

Chicken and Cornbread Casserole

A cozy Southern-style casserole made with tender chicken, creamy filling, and a golden cornbread topping.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 people

Course: Dinner, Main Dish

Cuisine: American, Southern

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 cups cooked shredded chicken rotisserie works great
1 box (8.5 oz) Jiffy cornbread mix
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup milk
1 can (15 oz) whole kernel corn drained
1 cup shredded cheddar cheese plus extra for topping
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons melted butter

Equipment

Mixing bowls
9×13 inch baking dish
Wooden spoon
Oven

Method

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Mix cornbread batter with milk, butter, and cheese in a bowl.
Combine shredded chicken, soup, sour cream, corn, and spices.
Layer chicken mixture in dish and top with cornbread batter.
Sprinkle remaining cheese and bake for 30–35 minutes.
Cool slightly before serving.

Notes

Use leftover chicken or turkey for a quick and flavorful casserole.

Variations

Mexican-Style: Mix in taco seasoning, black beans, and corn for a Tex-Mex twist. Serve with salsa and sour cream.
Vegetarian: Substitute the chicken with sautéed mushrooms, diced bell peppers, and a can of cream of mushroom soup.
Cheesy Upgrade: Layer in Monterey Jack or pepper jack cheese for extra richness.

Serving Suggestions
Serve warm with a side of green beans, roasted vegetables, or a crisp garden salad. It also pairs beautifully with a drizzle of hot honey or a scoop of cranberry sauce for that sweet-and-savory balance.

Storage Information

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.

FAQ

Can I make this ahead? Yes! Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Bake just before serving.
Can I use leftover turkey? Absolutely—this recipe is perfect for Thanksgiving leftovers.
What if I don’t have sour cream? You can substitute with plain Greek yogurt for a lighter but still creamy texture.

History / Fun Facts
Cornbread casseroles have deep roots in Southern cooking, where cornbread was a staple food due to its affordability and versatility. This recipe is a modern comfort food evolution, combining that southern cornbread heartiness with creamy chicken casserole tradition. It’s a dish that has stood the test of time, bringing together simplicity, flavor, and nostalgia in every bite.

Chicken and Cornbread Casserole – Cozy Southern Comfort in Every Bite