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Chicken and Cornbread Casserole

A cozy Southern-style casserole made with tender chicken, creamy filling, and a golden cornbread topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
  • 9x13 inch baking dish
  • Wooden spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Mix cornbread batter with milk, butter, and cheese in a bowl.
  3. Combine shredded chicken, soup, sour cream, corn, and spices.
  4. Layer chicken mixture in dish and top with cornbread batter.
  5. Sprinkle remaining cheese and bake for 30–35 minutes.
  6. Cool slightly before serving.

Notes

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