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    Home » What We're Eating » Farmhouse Chicken Cornbread Casserole

    Farmhouse Chicken Cornbread Casserole

    Published: Sep 24, 2020 by Blair Lonergan

    Jump to Recipe Jump to Video
    Long collage image of chicken cornbread casserole
    Close overhead shot of chicken cornbread casserole with a text title box at the top
    Overhead image of a serving spoon in a chicken cornbread casserole dish with a text title box at the top
    Front shot of chicken cornbread casserole on a plate with a text title box at the top

    Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love. The sweet cornbread topping is paired with a creamy and cheesy chicken filling for a classic, hearty supper that will warm you from the inside out.

    Shot from above of a chicken and cornbread casserole dish

    How to Make Chicken Cornbread Casserole | 1-Minute Video

    Cornbread Casserole with Chicken

    Chicken and cornbread is a match made in heaven, right?! Whether it's fried chicken and cornbread, chicken tenders paired with corn muffins, or BBQ Chicken Cornbread Casserole, we can never get enough of the sweet-and-savory combination.

    This easy Chicken Cornbread Casserole recipe is the latest in our lineup of simple weeknight dinners! I dreamed up the dinner by combining two of our favorites: Chicken and Stuffing Casserole and Jiffy Corn Casserole. Put them together in one dish and the results are unbelievably delicious!

    Which chicken to use for a casserole?

    You'll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

    • Boiled and Pulled Chicken: Boil about 1 ¾ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 20 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe. You can use as little as 1 ½ lbs. of meat, or as much as 2 lbs. of meat to start with -- whatever you have on hand. You'll need a total of about 4 cups (more or less) shredded. I find that 1 ¾ lbs. of chicken breasts yields about 4 cups of pulled chicken, but there's some flexibility here -- it doesn't need to be exact.
    • Rotisserie Chicken: This is a great shortcut! Purchase a large rotisserie chicken (or two small chickens) from the grocery store, shred the meat, and use in the recipe as instructed.
    • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
    • Canned Chicken: Yep, you can even use canned chicken in this casserole!
    Side shot of a spoon serving chicken cornbread casserole from a blue and white dish

    How to make Chicken and Cornbread Casserole

    You can’t beat the flavor combination of sweet cornbread casserole and creamy, tender chicken. Add some butter, sour cream and cheddar cheese to the mix and you know it’s bound to be good!

    Ingredients for Jiffy Chicken Cornbread Casserole

    • Condensed cream of chicken soup
    • Condensed cream of mushroom soup
    • Milk
    • Chicken
    • Cheddar cheese
    • Jiffy corn muffin mix
    • Can of cream style corn
    • Sour cream
    • Egg
    • Butter

    Step 1: Stir Together Chicken Filling

    In a large bowl, whisk together the condensed soups and the milk. Stir in the chicken and cheese, and then transfer the mixture to a 2- or 3-quart baking dish.

    Chicken casserole filling in a white mixing bowl

    Step 2: Prepare the Cornbread Topping

    In a separate bowl, stir together the corn muffin mix, cream-style corn, sour cream, egg and melted butter.

    Cornbread casserole topping in a white bowl with blue spatula

    Step 3: Spread Cornbread on Top

    Spread the cornbread batter evenly over the top of the chicken filling.

    Chicken cornbread casserole in a blue and white dish before baking

    Step 4: Bake

    Bake the casserole (uncovered) in a 400 degree F oven for 40-45 minutes, or until a toothpick inserted in the center of the cornbread topping comes out clean. Let the dish stand for 5-10 minutes, and then serve!

    Overhead shot of chicken cornbread casserole in a blue and white baking dish

    What to Serve with Chicken Cornbread Casserole

    This cornbread casserole goes well with any of the following sides:

    • Wedge Salad
    • Caesar Salad
    • A simple green salad dressed with Buttermilk Dressing or Pepper Jelly Vinaigrette
    • Arkansas Green Beans with Bacon
    • Roasted Broccoli
    • Roasted Asparagus
    • Brussels Sprouts with Bacon
    • Creamed Peas
    • Three Bean Salad
    • Sauteed Spinach with Garlic
    • Fruit Salad or Watergate Salad
    • Sauteed Kale with Bacon

    Make Ahead

    You can assemble the chicken filling in advance, transfer it to the baking dish, cover and refrigerate. When ready to proceed, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before you add the cornbread topping and bake as instructed. If the dish is still slightly cool when it goes into the oven, you may need to add a few extra minutes to the total baking time.

    Storage

    Leftover casserole will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Reheat the casserole in a 350 degree F oven just until warmed through (tent loosely with foil, if necessary, to prevent excessive browning). You can also reheat individual servings in the microwave for about 1 minute, or until warm.

    Front shot of chicken and cornbread casserole served on a blue and white plate with fresh parsley garnish

    Recipe Variations

    • Chicken Broccoli Cornbread Casserole: Stir in about 2 cups of broccoli florets. I recommend steaming or microwaving the broccoli just until it's crisp-tender before adding it to the dish. The broccoli will continue to soften as the casserole bakes.
    • Add Vegetables: Stir in 1-2 cups of your favorite vegetables. Good options include corn, frozen peas, frozen mixed vegetables, cut green beans, and broccoli florets (as explained above).
    • For a cheesier casserole, increase the cheddar to 2 cups. Alternatively, you can omit the cheese entirely if you prefer, or use a different type of cheese. Swiss, Monterey Jack, and Colby would all be nice options, too.
    • Mexican Chicken Cornbread Casserole: Add a can of drained Rotel tomatoes with green chilies to the filling, use Pepper Jack cheese instead of cheddar, and add a bit of cumin, chili powder, or taco seasoning for extra flavor and spice.
    • Green Chili Chicken Cornbread Casserole: Add a 4.5-ounce can of chopped green chilies to the chicken mixture for a little bit of zesty kick!

    Tips for the Best Chicken Cornbread Casserole

    • Baking Dish: You can use either a 2-quart or 3-quart baking dish for this recipe. If you like a thicker cornbread layer on top, I recommend using the smaller dish. I've shown a 3-quart baking dish here, which yields a slightly thinner topping. It's just a matter of personal preference -- both options work well!
    • Check the Topping: Make sure that the cornbread is completely cooked through before you pull the dish from the oven. You don't want to find uncooked cornbread batter in your casserole, so use a toothpick inserted in the very center of the casserole to determine if the topping is set. If the toothpick comes out clean, then you know that the cornbread is done.
    • Tent with Foil: If your casserole starts to brown too much on top before it's finished cooking, cover it loosely with foil.
    • Garnish: Add sliced green onion, chopped fresh parsley, cilantro, thyme or chives for a bright touch of flavor and color.
    Close overhead image of chicken and jiffy cornbread casserole in a baking dish with serving spoon

    More chicken cornbread casserole recipes that you might enjoy:

    • Chicken Cornbread Stuffing Casserole
    • BBQ Chicken Cornbread Casserole
    • Cowboy Casserole with Cornbread and Chicken
    Shot from above of a chicken and cornbread casserole dish
    Print Pin
    5 from 10 votes

    Farmhouse Chicken Cornbread Casserole

    Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love.
    Course Dinner
    Cuisine American, Southern
    Keyword Chicken Cornbread Casserole
    Prep Time 15 minutes
    Cook Time 45 minutes
    Resting Time 5 minutes
    Total Time 1 hour 5 minutes
    Servings 6 - 8 people
    Calories 445kcal
    Author Blair Lonergan

    Ingredients

    FILLING:

    • 1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
    • 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
    • ¾ cup milk
    • 4 cups cooked, diced chicken
    • 1 cup grated cheddar cheese

    CORNBREAD TOPPING:

    • 1 (8.5 oz) box corn muffin mix (such as Jiffy brand)
    • 1 (14.75 oz) can cream style corn
    • ⅓ cup sour cream
    • 1 egg
    • 2 tablespoons melted butter

    Instructions

    • Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
    • In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
    • Pour chicken mixture into prepared baking dish.
    • In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
    • Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it’s cooked through. Let stand for about 5-10 minutes, then serve!

    Video

    Notes

    • Baking Dish: You can use either a 2-quart or 3-quart baking dish for this recipe. If you like a thicker cornbread layer on top, I recommend using the smaller dish. I've shown a 3-quart baking dish here, which yields a slightly thinner topping. It's just a matter of personal preference -- both options work well!
    • Check the Topping: Make sure that the cornbread is completely cooked through before you pull the dish from the oven. You don't want to find uncooked cornbread batter in your casserole, so use a toothpick inserted in the very center of the casserole to determine if the topping is set. If the toothpick comes out clean, then you know that the cornbread is done.
    • Tent with Foil: If your casserole starts to brown too much on top before it's finished cooking, cover it loosely with foil.
    • Garnish: Add sliced green onion, chopped fresh parsley, cilantro, thyme or chives for a bright touch of flavor and color.
    You'll need cooked chicken for this recipe, and any of these options will work:
    • Boiled and Pulled Chicken: Boil about 1 ¾ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 20 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe. You can use as little as 1 ½ lbs. of meat, or as much as 2 lbs. of meat to start with -- whatever you have on hand. You'll need a total of about 4 cups (more or less) shredded. I find that 1 ¾ lbs. of chicken breasts yields about 4 cups of pulled chicken, but there's some flexibility here -- it doesn't need to be exact.
    • Rotisserie Chicken: This is a great shortcut! Purchase a large rotisserie chicken (or two small chickens) from the grocery store, shred the meat, and use in the recipe as instructed.
    • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
    • Canned Chicken: Yep, you can even use canned chicken in this casserole!

    Nutrition

    Serving: 1/8 of the casserole | Calories: 445kcal | Carbohydrates: 37g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 993mg | Potassium: 561mg | Fiber: 3g | Sugar: 10g | Vitamin A: 564IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Dianne M Donaldson

      September 28, 2020 at 12:31 pm

      I am going to try the chicken cornbread stuffing for Thanksgiving can I add celery bell pepper onion n poultry seasoning n garlic in my mixture

      Reply
      • Blair

        September 28, 2020 at 1:21 pm

        Definitely! Those sound like delicious additions, Dianne! Enjoy. 🙂

        Reply
    2. Debbie Smith

      September 28, 2020 at 5:17 pm

      Your recipes sound delicious

      Reply
      • Blair

        September 28, 2020 at 8:07 pm

        Thank you, Debbie! I hope that you get to try some of them soon!

        Reply
    3. Camille Weaver

      October 21, 2020 at 3:49 pm

      5 stars
      I knew that as I was making this, that my husband was really going to like it. Oh my gosh, we just loved this! The Farmhouse Chicken Cornbread Casserole was just perfect for a blustery fall day!. Perfect comfort food. Also, it was very easy and quick to put together. I'm looking forward to looking through more of your recipes and trying them. Next up...is the Dump and Bake Meatball Casserole!

      Reply
      • Blair

        October 21, 2020 at 6:29 pm

        Yay! That makes me so happy. Thank you, Camille!

        Reply
      • Candice

        October 25, 2020 at 8:39 pm

        5 stars
        This is my second time making this recipe. Both times they were HUGE hits with my family! Thanks for sharing your awesome recipes!

        Reply
        • Blair

          October 26, 2020 at 9:34 am

          I'm so glad to hear that, Candice! Thanks for taking the time to come back here and let me know! 🙂

          Reply
    4. Kathleen J GUILLEMETTE

      November 28, 2020 at 7:03 pm

      5 stars
      Before I mess this up I just wanted to clarify one thing. When using the corn bread mix, do I prepare it as shown on the package or do I use it dry? Wouldn’t want to have it to dry or too wet. Thank you for your help!

      Reply
      • Blair

        November 28, 2020 at 7:43 pm

        Hi, Kathleen! I'm so glad that you'll give this a try. Hope you love it!

        To answer your question, you just combine the dry corn muffin mix with the cream-style corn, sour cream, egg and melted butter. DO NOT prepare the corn muffin batter as directed on the box first. Enjoy!

        Reply
        • Kathleen Guillemette

          January 15, 2021 at 6:24 am

          5 stars
          Thank you Blair! I really appreciate your help!

          Reply
          • Nadine

            April 09, 2022 at 9:42 pm

            5 stars
            This recipe is delicious, and I love it on a cold winter day!

            Reply
            • Blair Lonergan

              April 10, 2022 at 4:44 am

              Thank you, Nadine!

    5. Katie

      February 07, 2021 at 8:59 pm

      Hi! What are your thoughts on using plain Greek yogurt instead of sour cream?

      Reply
      • Blair

        February 08, 2021 at 5:40 am

        I think that would work fine, Katie. Better yet if it's full-fat yogurt, rather than non-fat. 🙂

        Reply
    6. Karen

      March 05, 2021 at 6:10 pm

      Could you just use regular corn instead of cream corn in the batter? My family isn’t big on cream corn.thanks! Karen

      Reply
      • Blair

        March 05, 2021 at 6:24 pm

        Hi, Karen! The creamed corn adds more of a thick liquid to the batter that you can't achieve with regular corn, so the texture will not be the same. If you choose to use the regular corn, you may need to add some cream to loosen it up. It still won't have quite the same flavor and texture, but that might work better than just the corn on its own.

        Reply
    7. Lindsay

      March 20, 2021 at 8:37 pm

      5 stars
      I made this tonight and it was silent at the dinner table because everyone was busy devouring it. My 8 year old and my 6 year old both loved it!

      Reply
      • Blair

        March 21, 2021 at 8:00 am

        That's awesome, Lindsay! The highest praise -- when the dinner table is peaceful! 🙂

        Reply
        • Stephanie D.

          April 17, 2021 at 5:23 pm

          Thoughts on using 2 cans of Crm. of Chicken soup, instead of 1 can of Crm. of Mroom and 1 can of Crm. of Ckn.? I've made this recipe before (as written) and it was a hit with everybody (it's me, my husband and 2 picky kids), so it's rare for everybody to agree!

          Reply
          • Blair

            April 17, 2021 at 6:28 pm

            Hi, Stephanie! I'm so glad that the family enjoys it! You can definitely just use two cans of the cream of chicken soup. It will work perfectly!

            Reply
    8. Stephanie D.

      April 17, 2021 at 5:26 pm

      5 stars
      I should add that I was wanting to make this again today, but I don't have a can of Crm. of Mroom. soup.

      Reply
      • Blair

        April 17, 2021 at 6:29 pm

        No problem! Just use the two cans of cream of chicken. It will be great!

        Reply
    9. John F

      January 10, 2022 at 5:37 pm

      5 stars
      I've made this twice now. Once with canned chicken and 2 days ago with seasoned baked chicken. I added a can of veg all both times. Great recipe!

      John

      Reply
      • Blair Lonergan

        January 10, 2022 at 8:40 pm

        Yum! Thanks, John!

        Reply
    10. Jessica H.

      January 29, 2022 at 6:48 pm

      5 stars
      We made this tonight with a can of chicken soup and a can of broccoli soup because the family isn't into mushrooms. It turned out really well!

      Reply
      • Blair Lonergan

        January 29, 2022 at 7:03 pm

        That's great, Jessica. Thank you for letting me know!

        Reply
    11. Cheryl

      February 08, 2022 at 3:36 pm

      5 stars
      Family loves this, my second time to make it. Once just as directed and the other time I added whole corn into filling mixture. Both times a hit. And very easy to throw together.

      Reply
      • Blair Lonergan

        February 08, 2022 at 6:43 pm

        Thank you, Cheryl!

        Reply

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    Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you'll find plenty of easy, comforting recipes that bring your family together around the table. It's down-home, country-style cooking!

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