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. 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.

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!

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.

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.

Step 3: Spread Cornbread on Top

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

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!

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.

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.

More chicken cornbread casserole recipes that you might enjoy:

• Chicken Cornbread Stuffing Casserole
• BBQ Chicken Cornbread Casserole
• Cowboy Casserole with Cornbread and Chicken

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