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!
So many of you have raved about my Chicken and Stuffing Casserole recipe over the years, along with its slow cooker counterpart.
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
Ingredients
- 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
Instructions
- 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.
Recipe Notes
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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Could this be made with cooked chicken? I cook several breasts in the crockpot to chop or shred and keep in the freezer. If so, what would the cooking time be?
Hi, Ruth! Absolutely! You’ll need about 4-6 cups of cooked, diced chicken. If using pre-cooked meat, I would bake the casserole at 350 degrees for about 30 minutes (or until the filling is hot and bubbly and the topping is golden brown). Enjoy!
Hi Blair,
My husband loves Stove Top and it happened to be all the store had in stock. I got the cornbread flavor and two boxes of it but it still only equals 12 oz. Would you suggest getting the Pepperidge Farm brand or would you modify the recipe for the Stove Top!?
Thanks,
Nikki
Hey, Nikki! The 12 total ounces should be totally fine! That’s the nice thing about cooking instead of baking. Unlike baking, cooking is NOT an exact science. 🙂 I would follow the recipe exactly as written, but just sub the 12 ounces of Stove Top for the 14 ounces of Pepperidge Farm. I’m sure it will be delicious! 🙂
Hi There,
I was wondering if you could add any frozen veggies to the chicken mix – I like getting my husband and son to eat hidden vegetables that way 🙂 Any thoughts? I don’t want to risk making the casserole too soggy.
Also, just wanted to say thank you!! As you could probably guess, I’m not the best cook, but I have LOVED experimenting with your dump and bake casseroles. They’re quick, easy, cost-effective, and super yummy. I have the tuna casserole planned for later this week 🙂 Thanks for making this mom/new cook’s life a lot easier!!
Hey, Laura! I’m so glad that you find the dump and bake dinners helpful. It’s seriously the only way that I can get meals on the table consistently!
I would try adding some frozen peas, frozen corn, or frozen mixed vegetables (no need to thaw first), some lightly steamed (or microwaved) crisp-tender broccoli florets (just cook in the microwave for about half of the recommended time on the bag) or a similar veggie that your family enjoys. You can stir the vegetables right into the chicken mixture. Again, if you’re using something like broccoli that has a bit of a longer cooking time, you’ll just want to make sure that you give it a head start by cooking it partially in the microwave or on the stovetop before adding it to the casserole. Otherwise it might not be tender by the time the rest of the dish is done.
Hope that helps, and enjoy!