Chicken Cornbread Casserole

A white baking dish filled with golden cornbread casserole, topped with chopped green onions. A serving spoon is scooping out a portion, showing a creamy filling. Nearby are plates, a bowl of shredded cheese, and a glass of water.

Chicken cornbread casserole is a hearty one-pan dish with a creamy chicken and cheese filling baked under a soft cornbread topping made with corn muffin mix and creamed corn.

Course Dinner

Cuisine American

Keyword casserole, family favorite, oven-baked, quick prep

Prep Time 10

Cook Time 30

Servings servings

Calories 581

Author Gina Dickson

Equipment

Casserole Dish - White 3.5 Qt

Ingredients

cooking spray
10.5 ounce condensed cream of chicken soup can
1/2 cup whole milk
4 cups chopped cooked chicken about 1 lb.
6 oz. sharp Cheddar cheese shredded (about 1 1/2 cups)
1/2 tsp. garlic powder
4 green onions Thinly sliced, white and light green parts. Save a few of the green top slices for garnish.
14.75 ounces cream-style sweet corn canned
1/2 cup sour cream french onion dip You could also use plain sour cream if you prefer.
1 egg large
2 tablespoons butter melted
6.5- oz. box yellow corn muffin mix such as Martha White or Jiffy
1/2 teaspoon black pepper

Instructions

Prepare the Oven and Baking Dish

Preheat the oven to 400 degrees Fahrenheit.
Spray an 11 x 7-inch (2 quart) baking dish with cooking spray.
cooking spray

Make the Chicken Mixture

In a medium bowl, whisk together the condensed cream of chicken soup and whole milk until smooth.
10.5 ounce condensed cream of chicken soup, 1/2 cup whole milk
Stir in the chopped cooked chicken, shredded Cheddar cheese, garlic powder, and the white and light green parts of the scallions.
4 cups chopped cooked chicken, 6 oz. sharp Cheddar cheese, 1/2 tsp. garlic powder, 4 green onions
Spread the chicken mixture evenly in the bottom of the prepared baking dish.

Make the Cornbread Topping

In a medium bowl, whisk together the cream-style sweet corn, sour cream, large egg, and melted unsalted butter until combined.
14.75 ounces cream-style sweet corn, 1/2 cup sour cream french onion dip, 1 egg, 2 tablespoons butter
Add the yellow corn muffin mix and stir just until combined.
6.5- oz. box yellow corn muffin mix

Assemble the Casserole

Spread the cornbread batter evenly over the chicken mixture.

Bake and Finish

Bake until the top is golden brown, and a toothpick inserted into the center of the topping comes out clean. This should take about 30 minutes howver, loosely cover with foil after 30 minutes so the cornbread does not get too brown. This helps the center set if needed.
Let the casserole stand for 10 minutes.
Sprinkle evenly with black pepper and the dark green parts of the scallions before serving.
1/2 teaspoon black pepper

Notes

Storage: Store leftover casserole covered in the refrigerator for up to 4 days.
Freezing: Freeze cooled portions tightly wrapped or in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual servings in the microwave until heated through, or reheat the casserole in a 350°F oven covered with foil for about 20 minutes until hot.

Nutrition