A creamy chicken filling meets a sweet, golden cornbread topping in this cozy chicken cornbread casserole. Best of all, it comes together quickly with simple pantry staples like canned soups, Jiffy mix, and rotisserie chicken!
For more cornbread casseroles, try this tamale pie and pulled pork casserole, or check out these 20 Jiffy mix recipes.
Table of Contents
This easy casserole is a delicious combination of two of our favorites: chicken and stuffing casserole and Jiffy corn casserole. It comes together fast and tastes delicious, making it a new family favorite!
Before You Get Started
- Use cooked chicken: Rotisserie chicken or leftovers make prep quick and easy. Dice or shred it so it mixes well with the sauce.
- Choose the right dish: Both a 3-quart baking dish and a 2-quart baking dish will work. With a 2-quart dish, the cornbread topping will be a little thicker, so the casserole will need a few extra minutes in the oven.
- Don’t overmix the cornbread: Stir until just combined so it stays tender.
- Test for doneness: A toothpick inserted in the center should come out clean (no wet batter). If the top starts to brown too quickly, loosely cover the dish with foil for the last 10-15 minutes of baking.
How to Make Chicken Cornbread Casserole
Step 1: Whisk the Creamy Soup Base
In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, and milk until smooth. Whisking helps break up any lumps and gives you a silky filling.
** Tip: You can use two cans of the same soup if you prefer (i.e., all chicken or all mushroom).
Step 2: Stir in the Chicken and Cheese
Add the cooked chicken and shredded cheddar to the bowl, stirring until everything is evenly coated. The cheese will melt into the sauce as it bakes, creating that comforting, creamy texture.
** Tip: If your chicken is lightly seasoned (like rotisserie), you probably won’t need extra salt. If it’s plain poached chicken, sprinkle a pinch of salt and pepper to taste.
Step 3: Mix the Cornbread Topping
In a separate bowl, whisk together the Jiffy corn muffin mix, cream-style corn, sour cream, egg, and melted butter. The batter should be thick but pourable.
** Tip: A few small lumps are fine; don’t overmix for a tender and moist topping.
Step 4: Spread the Topping Over the Chicken Layer
Pour the chicken mixture into your greased baking dish, then spread the cornbread batter evenly on top. Use the back of a spoon or spatula to nudge it into the corners so it bakes up evenly.
** Pro Tip: Remember, if you use a 2-quart dish instead of the larger 3-quart dish, your cornbread layer will be thicker and will require a little bit more time in the oven.
Step 5: Bake Until Golden and Set
Bake uncovered at 400°F for 40 to 50 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
** Pro Tip: Every oven is different. Start checking around 40 minutes so you don’t overbake the top, and cover loosely with foil if it gets too dark. It might even need closer to 50 to 55 minutes to cook through.
Step 6: Rest Before Serving
Let the casserole stand for 5 to 10 minutes before serving. The filling will thicken slightly as it cools.
Serving Suggestions
Pair the weeknight-friendly chicken and cornbread casserole with fresh Southern sides, such as:
- A simple green salad or vinegar coleslaw
- Southern collard greens, green beans, or Arkansas green beans
- Fresh fruit or a scoop of cranberry relish for a touch of sweetness
- Buttered corn or roasted root vegetables
** Tip: For an extra special touch, drizzle a little hot honey or serve with a side of pepper jelly.
Got the recipe this morning. Made it this evening and everyone went back for seconds. Absolutely wonderful!
– Trish
Variations
- Tex-Mex twist: Add a can of Rotel tomatoes, chopped jalapenos, cumin, chili powder, or taco seasoning for extra flavor and spice. Use Monterey Jack or Pepper Jack cheese. Add a 4.5-ounce can of chopped green chilies to the chicken mixture for a little bit of zesty kick!
- Veggie version: Stir in a cup of cooked broccoli, peas, or bell pepper for extra color and nutrition.
- Swap soups: Use two cans of cream of chicken, or make a homemade white sauce if you prefer to skip the canned variety.
- Gluten-free option: Choose a gluten-free cornbread mix and check your soups’ labels.
- Lighter version: Use low-fat milk and reduced-fat sour cream for a slightly leaner casserole.
Preparation and Storage Tips
- To make ahead: Assemble the filling and refrigerate it up to 1 day in advance. Add the cornbread topping just before baking.
- To store: Cover leftovers tightly and refrigerate for up to 3 to 4 days.
- To freeze: Wrap cooled casserole in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm individual portions in the microwave, or bake in a 325°F oven (covered with foil) until heated through.
** Tip: If reheating from frozen, uncover the casserole during the last 10 minutes so the topping crisps back up.
Frequently Asked Questions
Why is my cornbread topping soggy?
Usually it just needs more baking time. Always check the center with a toothpick before pulling it from the oven.
Can I use raw chicken instead of cooked?
No; the topping will bake faster than the chicken can cook through. Use pre-cooked chicken for the best texture and food safety.
How do I keep the top from burning before the center is done?
Tent loosely with foil if the top browns too fast, or move your dish down one rack in the oven.
Can I make this in a slow cooker?
You can, but the cornbread won’t bake up as crisp. Try lining your lid with paper towels (to catch the condensation), and cooking on low for about 3-4 hours.
What size pan should I use?
Both a 3-quart and a 2-quart pan will work. With the 2-quart pan, the cornbread topping will be a bit thicker and therefore may require a little bit longer baking time.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Jiffy Chicken Cornbread Casserole
Equipment
- 3 quart baking dish
Ingredients
CHICKEN FILLING
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ¾ cup milk
- 4 cups cooked, diced chicken
- 1 cup grated sharp cheddar cheese
CORNBREAD TOPPING
- 1 (8.5 ounce) box corn muffin mix (such as Jiffy brand)
- 1 (14.75 ounce) can cream style sweet corn
- ⅓ cup sour cream
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F. Spray a 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker and may require a few extra minutes in the oven. 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, whisk together corn muffin mix, cream style corn, sour cream, egg, and melted butter.
- Spread cornbread batter evenly over the chicken mixture.
- Bake, uncovered, for about 40-50 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!
Notes
- Use cooked chicken: Rotisserie chicken or leftovers make prep quick and easy. Dice or shred it so it mixes well with the sauce.
- Choose the right dish: Either a 3-quart baking dish or a 2-quart baking dish will work. The cornbread layer will be thicker in a 2-quart dish, so the casserole will need a few extra minutes in the oven.
- Don’t overmix the cornbread: Stir until just combined so it stays tender.
- Test for doneness: A toothpick inserted in the center should come out clean (no wet batter). If the top starts to brown too quickly, loosely cover the dish with foil for the last 10-15 minutes of baking.
Nutrition
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.
– Cheryl
More Chicken and Cornbread Recipes
Leftover Cornbread Cowboy Casserole with Chicken
45 minutes mins
Dump-and-Bake Chicken and Cornbread Casserole
55 minutes mins
BBQ Chicken Cornbread Casserole
45 minutes mins
Originally published in September, 2020, this post was updated in November, 2025.
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
Definitely! Those sound like delicious additions, Dianne! Enjoy. 🙂
Got the recipe this morning. Made it this evening and everyone went back for seconds. Absolutely wonderful!
I did use jiffy honey cornbread mix and did not add sour cream.
I’m so glad that it was a hit, Trish. Thank you!
Can I substitute the sour cream for anything else?
Hi Lindsay,
We haven’t tested it out with this recipe. However, Greek yogurt or buttermilk are common substitutes. Just keep in mind that the taste and texture of your cornbread might change slightly.
I add veggies to this. It’s one of my husband favorite meal.
This recipe was delicious. I made a few changes….I didn’t have cream of mushroom soup, so I used two cans of cream of chicken; my cornbread was already made, so I added a couple more tablespoons of sour cream when I mixed the topping, and viola, a delicious meal for my family. Thank you for sharing
Thank you, Jeannie! We’re so glad you were able to make it work for you.
Can you double the recipe?
Hi Sue! We haven’t tested it and can’t guarantee how it would turn out. For the best results, we would recommend making two batches.
Your recipes sound delicious
Thank you, Debbie! I hope that you get to try some of them soon!
Can this recipe be frozen after cooking?
Yes, ma’am! 🙂
I made this and my kids absolutely loved it!
I used 2 cans of cream of chicken soup though and accidentally added the sour cream to the chicken mixture AND then to the cornbread mixture. Added a little bit of seasonings. I wanted to ask if you can make this with Turkey? I have a lot leftover from Easter and I thought maybe I could make this using the Turkey. This time I do have the cream of mushroom. Anyone make this with Turkey?
We’re so glad it still turned out well for you! Turkey should be just fine. We hope you enjoy!
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!
Yay! That makes me so happy. Thank you, Camille!
This is my second time making this recipe. Both times they were HUGE hits with my family! Thanks for sharing your awesome recipes!
I’m so glad to hear that, Candice! Thanks for taking the time to come back here and let me know! 🙂
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!
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!
Thank you Blair! I really appreciate your help!
This recipe is delicious, and I love it on a cold winter day!
Thank you, Nadine!
Hi! What are your thoughts on using plain Greek yogurt instead of sour cream?
I think that would work fine, Katie. Better yet if it’s full-fat yogurt, rather than non-fat. 🙂
Could you just use regular corn instead of cream corn in the batter? My family isn’t big on cream corn.thanks! Karen
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.
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!
That’s awesome, Lindsay! The highest praise — when the dinner table is peaceful! 🙂
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!
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!
I should add that I was wanting to make this again today, but I don’t have a can of Crm. of Mroom. soup.
No problem! Just use the two cans of cream of chicken. It will be great!
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
Yum! Thanks, John!
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!
That’s great, Jessica. Thank you for letting me know!
Cheryl, when you added the whole corn was it in place of the creamed corn? No one here like creamed corn. If so, did you add any other kind of cream or was it fine without it? Thanks.
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.
Thank you, Cheryl!
Would you recommend adding broccoli or carrots? Or should they be served better as a side?
Hi, Tina! Yes, you can certainly do that. I prefer to offer them on the side, because then I can better control how well done they are. Sometimes when you add broccoli or other veggies to a casserole, they get very well done and mushy. Not a problem if you like that, but cooking them separately gives you more ability to determine how soft or crisp-tender you make them. Either way is fine, though!
Hi there, your recipes sound delicious and tasty.
Fabulous! because of your recipe I know how to made chicken combread, that my hubby was really going to like it. Ohhhhh my gosh, we just loved this much. Thanks!
I added some onion and bell pepper to the chicken mix, I didnt realize I had only whole kernel corn. I added only half the can, with the mix, egg, and sour cream and added some milk to cream it up..I hope it comes out good looks soooo good!
Hi Lori, how did it turn out with the whole corn and cream? Thanks
I want to try this recipe for my son and daughter in law and their 3 kids – but the kidlets don’t like mushrooms. Two cans of cream of mushroom soup won’t make a difference, will they? Thank you
P.S. – The dish in the picture looks like a 9 x 13 baking dish. Is that equivalent to the dish you suggest in the actual recipe? Thank you.
Hi! Yes, it’s a fairly shallow 13 x 9-inch dish. You can also use a 2-quart dish, which is typically a deep 8-inch square pan or a 9-inch square pan. It just depends on how thick you want the cornbread layer on top.
The two cans of cream of mushroom soup shouldn’t add too many actual mushrooms to deter your grandchildren, but you can certainly use just cream of chicken soups or a can of cream of celery soup instead.
Got the recipe this morning. Made it this evening and everyone went back for seconds. Absolutely wonderful!
I did use jiffy honey cornbread mix and did not add sour cream.
Morning, Can you use raw cut up chicken breast or chicken tenders?
Thanks
Hi Kendra!
Unfortunately, raw chicken will not work for this recipe. However, you can use a variety of different cooked chicken such and boiled and pulled chicken, rotisserie chicken, leftovers, and even canned chicken.
Never use raw chicken in anything
Made this, fed it to 4 people, nobody liked it. Won’t make it again
I’m sorry to hear that, Susan.
Picked this recipe because I needed something affordable to feed my husband, myself and 3 teen boys. I had everything on hand except the Rotisserie chicken which I managed to get for $2.53 on sale at walmart, score!
I did double it (again 3 teen boys lol) and it was gone! Everyone loved it. My youngest thinks it would be great with green beans added my husband thinks the leftover Thanksgiving turkey would be good with this.
We’re so glad it was a hit! We’d love to know how it goes if you do try it out with green beans or leftover turkey. Both sound great!