Chicken Cornbread Casserole

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6–8
Cuisine: American Comfort Food
Difficulty Level: Easy to Moderate

Ingredients

For the Chicken Filling:

• 2 cups cooked chicken, shredded (rotisserie or boiled)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup frozen mixed vegetables (corn, peas, carrots)
• 1 can (10.5 oz) cream of chicken soup
• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• Salt to taste

For the Cornbread Topping:

• 1 box (8.5 oz) Jiffy corn muffin mix (or equivalent cornbread mix)
• 1 egg
• ⅓ cup milk
• 1 cup shredded cheddar cheese (optional for added richness)

Instructions

Step 1: Preheat and Prepare: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish or a deep baking dish.

Step 2: Make the Chicken Filling

1. In a large skillet over medium heat, heat olive oil.

2. Sauté chopped onion for 2–3 minutes until translucent.

3. Add frozen vegetables and cook for 3–4 minutes until tender.

4. Stir in shredded chicken, cream of chicken soup, sour cream, and seasonings (garlic powder, onion powder, salt, pepper).

5. Mix thoroughly and cook until heated through. Pour the mixture into the prepared baking dish and spread evenly.

Step 3: Prepare Cornbread Batter

1. In a mixing bowl, combine cornbread mix, egg, and milk. Stir until just combined (do not overmix).

2. Fold in shredded cheddar cheese if using.

Step 4: Assemble and Bake

1. Pour cornbread batter evenly over the chicken mixture in the dish. Use a spatula to spread it to the edges.

2. Bake uncovered for 35–40 minutes or until the cornbread topping is golden brown and cooked through (toothpick should come out clean).

3. Let rest for 5–10 minutes before serving.

Serving Suggestions

• Garnish with chopped fresh parsley or chives.
• Serve with a side salad or sautéed green beans.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• To reheat, cover with foil and bake at 350°F for 15–20 minutes or microwave individual portions.