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.
Hello! I will be making the Farmhouse Chicken Cornbread Casserole for the second time tonight. We love it, and it’s definitely a keeper for us. I even forwarded it to a few family members. I added some leftover green beans to ours, and it was delicious.
Thank you so much!
Lisa from Texas ❤️
Thank you so much, Lisa! We’re so glad you enjoy the recipe and appreciate you sharing it!
Made this it was delicious added into the chicken filling 10 ounce bag of frozen vegetables.. and cooked cubed chicken added salt and pepper then sauted 1/2 cup of sweet yellow onion and 2 cloves of grated garlic added that all together in chicken filling…other than that went by recipe except did half cup of sour cream by mistake i instead of 1/3 but tasted great…
Thank you for your feedback, Gloria! We’re so glad the recipe still turned out great.
I’m in a wheelchair and this is an easy meal for me to make on a cold fall night. This was a big hit. I add an extra can of whole corn to the chicken mix, my family loves corn. It’s just an added extra
We’re so glad it was a hit, Debby! Thank you for trying it out.
Does this recipe freeze well?
Hi, Linda! Yes, this will freeze well. Leftovers will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. If frozen, thaw the casserole in the fridge overnight, and then let the pan sit on the counter and come to room temp before reheating. Reheat the casserole in a 350°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.
I used leftover cornbread and baked it covered for 40 mins then uncovered for the last 10 mins and served with collard greens. My husband raved which is a huge compliment. Truly comfort food!
We’re so glad it was a hit!
I need a healthy lifestyle instead of all the unhealthy foods.
I’m sure the recipe is delicious but I agree with you. It is hardly what you would call “farmhouse” cooking what with all the store-bought ingredients. Of course you can adjust the recipe but it would take much longer and probably be cheaper
I haven’t made a casserole in years but when I saw this recipe I thought I would try it. I did add 1 can of drained green beans. This was excellent! Both of us went back for a second serving!
We’re honored you took a chance on it and are so happy you enjoyed it!
THIS DINNER IS SO GOOD THANKS FOR THE RECEIPE.
I’m so glad that you enjoyed it, May! Thank you!
I tried this once, but I really can’t abide creamed corn! What can I do to compensate if I don’t use it?
Hi Robin! You can do a DIY version listed here – Use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Use all of it in place of canned creamed corn in this recipe.
Hope this helps!
Has anyone added potato’s to the chicken mixture?
Hi Sydne! We haven’t tested this recipe with potatoes but recommend baking them on the side as they can take awhile to cook. Hope this helps!
So easy and so good
Thank you, Kimberly!
Have tried making this twice to the tee and both times too runny. : (
We’re sorry to hear this, Laurie. How long did you bake it? It might just need to cook a little longer!
We love this! I add drained veg-all, onion powder, and some Tony Chachere’s for a kick. Easy and delicious! Thanks for the recipe!
Sounds perfect, Suzanne. Thank you!
Mine came out too liquidy. Then I realized NOT to use a whole can of cream of mushroom soup like it says because a can is 14.5 oz and not the10oz per recipe directions. It was still good, I just put it over noodles.
Thanks, Leslie! I’m glad that you were able to make it work for you! I’m sorry that you had bigger cans of soup — I’ve never seen those before. Thanks for your note!
Very good, tasty casserole. Easy to put together and really creamy. I used Kirkland canned chicken with the broth and used the broth instead of the 3/4 cup of milk. I only used enough milk to add to make the 3/4 measurement. Cutting on dairy as There is plenty of cheese too.
Thanks, Kat! I’m glad that you made it work for you. Sounds perfect!
Why do recipes online have too much text? The recipe should be the first thing to see.
Hi, Susan! Some folks appreciate the extra information. For those who’d like to skip ahead to the recipe right away, there’s a button at the top of each post (just below the title) that says “Jump to Recipe.” It will take you right there. Hope that helps!
Very tasty. I added some frozen peas and carrots and substituted potato soup for mushroom soup.
Thank you!!!
Sounds perfect! So glad that you enjoyed it, Kathy!
I would like to make this cornbread casserole. I do not have the Jeffrey cornbread mix. Can I make this recipe from regular cornbread that I have in my shelf?
Yes, any mix you have on hand will work. We hope you enjoy!
The cornbread top and the chicken mix bottom go great together.. The casserole is totally delicious.. will make it again…
Thank you, Sharon! We’re so glad you enjoyed it.
Retired mechanic trying my hand at cooking besides grilling meat. This recipe was fail proof and delicious. The 2nd time, I Made it with pork shoulder left overs and added a can of mixed vegetables and my wife loved it. I wish I had 2 stomachs.
I love this! So glad that it was a hit, Lou. Thanks for taking the time to leave a note!
I love this recipe. I have made it many times. It is absolutely delicious. It is quick to make and leftovers are always a plus!!!!
That makes me so happy to hear, Dawn. Thanks for taking the time to leave a review!