Easy dinner alert! This Dump-and-Bake Chicken and Cornbread Casserole comes together in about 10 minutes and requires only a handful of kitchen staples. A cozy, comfort food meal has never been quicker!
With that in mind, I was inspired to create a similar dish (with a cornbread twist) that’s even easier to prepare – thanks to the dump-and-bake method! That means that you don’t even have to cook the chicken before it goes straight into the dish. Promise, your whole family is going to devour this one…
You can’t beat the flavor combination of sweet cornbread casserole and creamy, tender chicken. Add some butter to the mix and you know it’s bound to be good!
HOW TO MAKE CORNBREAD CASSEROLE
To start, you will mix together the cornbread stuffing mix and a stick of melted butter. Toss until the crumbs are all nicely coated.
Spread half of the stuffing mix in the bottom of a 9 x 13-inch baking dish.
In a separate bowl, whisk together the condensed soups and the chicken broth to form a creamy sauce; then stir in the diced, uncooked chicken breast.
Spread the chicken over the stuffing mixture in the dish.
Top with the remaining buttered cornbread stuffing and pop it in the oven!
The chicken will need about 45 minutes to cook through, so I like to loosely cover my cornbread casserole with foil after about 25-30 minutes. This keeps the topping from burning while the meat finishes.
Allow the casserole to rest for at least 10 minutes before spooning it onto individual serving plates. The sauce will thicken nicely, and you’ll be blessed with a satisfying, hearty, soul-nurturing dinner that everyone at the table will enjoy!
What to Serve with Chicken and Cornbread Casserole:
Serve the dish with a side of peas, broccoli, or just a light green salad to balance out the plate. It’s amazing what you can throw together with just 10 minutes of effort!
Looking for even more easy casseroles? Try these favorites:
- Chicken, Broccoli and Rice Casserole
- Johnny Marzetti Casserole
- Dump-and-Bake Southern Chicken Salad Casserole
- Dump-and-Bake Meatball Casserole
- Chicken and Stuffing Casserole
Dump-and-Bake Chicken and Cornbread Casserole
- 1 (14 ounce) package cornbread stuffing mix (I used Pepperidge Farm brand)
- ½ cup (1 stick) butter, melted
- 2 lbs. uncooked boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1 (10.5 ounce) can condensed cream of celery soup, NOT diluted
- 1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted
- 2 cups chicken broth
- Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together stuffing mix and melted butter. Spread half of the stuffing mix in the bottom of the prepared dish.
- In a separate bowl, whisk together condensed celery soup, condensed chicken soup, and broth. Stir in the diced chicken.
- Pour chicken mixture over the stuffing in the dish. Sprinkle remaining stuffing mix on top.
- Bake, uncovered, for about 45 minutes (or until chicken is cooked through). I like to cover the dish loosely with foil after about 25-30 minutes of baking so that the topping doesn’t burn while the chicken finishes cooking.
- Allow the casserole to rest for at least 10 minutes before serving. The sauce will thicken slightly as it sits.
Cooking for a Smaller Family? Cut the ingredients in half and bake the casserole in an 8-inch square dish. You can just pick one flavor of condensed soup and use the entire can (omit the other flavor). The rest of the preparation instructions remain the same!
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