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Satisfy your hungry family’s appetites and warm their souls with this Cowboy Casserole with Cornbread and Chicken! Full of down-home ingredients, it’s an easy one dish dinner that’s perfect for potlucks, freezer meals, and weeknight suppers!

Overhead image of bowl of Cowboy Casserole with Cornbread and Chicken garnished with parsley

The “cowboy” moniker is a great way to describe hearty stick-to-your-ribs meals that utilize a few simple ingredients for easy and delicious dinners! These are the suppers that my active boys and my hardworking husband love to see on the table at the end of the day…total comfort food!

With chicken, cornbread, cheese, bell peppers, and onion baked together in a creamy sauce, this Cowboy Casserole recipe is a crowd-pleasing one dish dinner that your family will adore!

Close up image of Cowboy Casserole with cornbread in enamel baking dish with wooden spoon

How to Make Cowboy Casserole:

Since this is a Cowboy Casserole with Cornbread, we’ll start with the cornbread! You’ll need about 4 cups of coarsely crumbled cooked cornbread, so you can either purchase cornbread or corn muffins at the bakery for a shortcut OR you can use a small box of cornbread mix and prepare it yourself at home (this only takes a few minutes to stir together).

Cornbread for Cowboy Casserole

If you’re using a small box like this Jiffy mix, you’ll need about 3/4 of the prepared pan for this recipe.

You’ll also need some veggies!

Vegetable ingredients for Cowboy Casserole

In a large bowl, combine crumbled cornbread, onion, bell pepper, celery, and grated cheddar cheese.

Cowboy casserole ingredients in glass mixing bowl
Chicken in Cowboy Casserole

Spread half of the cornbread mixture in the bottom of a baking dish and top with the chicken.

Next, the sauce! The simple creamy sauce for this Cowboy Casserole is made with just two ingredients: chicken broth and condensed Cream of Chicken soup.

Chicken broth and cream of chicken soup cans for Cowboy Casserole sauce

Whisk together the broth and the condensed soup…

Cowboy casserole sauce in glass bowl with whisk
Layered chicken and sauce for Cowboy Casserole in baking dish

and pour the sauce over the chicken.

Finally, spread the remaining cornbread mixture over the top. Use your fingers to gently press down the mixture to form a crust.

Pressing cornbread topping on top of casserole before oven

Bake the Cowboy Casserole in the oven at 350 degrees F for about 30 minutes, or just until the top turns golden brown and the inside is hot and bubbly. Perfect!

Overhead image of baked Cowboy Casserole in blue and white dish

Can you freeze Cowboy Casserole?

Absolutely! This is Cowboy Casserole recipe is the perfect make ahead dinner!

You assemble the casserole in advance (on the weekend, in the morning, during afternoon naps…whenever it suits your schedule) and either keep it in the refrigerator for up to 24 hours until you’re ready to bake it, or wrap it tightly and pop it in the freezer.

The Cowboy Casserole will stay fresh in the freezer for up to 2 months. Really, is there anything better than a freezer meal waiting for you on a crazy busy day when you just don’t have the time or energy to cook? I think not.

Close up image of Cowboy Casserole with Cornbread and Chicken in enamelware bowl with fork


  • I use about 3/4 of a prepared pan of Jiffy Corn Muffin Mix for this recipe (which totals about 4 cups crumbled). For a shortcut, purchase a pan of cornbread or a batch of corn muffins from the bakery at your grocery store.
  • This casserole calls for cooked, diced chicken, but you can substitute with an equal amount of cooked ground beef, ground turkey, or ground chicken.
  • I use Campbell’s Healthy Request Cream of Chicken Soup, but you can substitute with Cream of Celery or Cream of Mushroom soup instead.

What to serve with Cowboy Casserole:

I love that casseroles are basically an entire meal in one dish. With vegetables, protein and carbs, there’s no pressure to come up with any elaborate sides!

That said, if you want to fill out your plate with even more fresh vegetables or sides in addition to your Cowboy Casserole, try these:

Overhead image of bowl of Cowboy Casserole garnished with parsley

You might also like these easy casserole recipes:

Cowboy Casserole with Cornbread and Chicken

4.38 from 16 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings 4 people
Calories 355 kcal
This Cowboy Casserole with Cornbread and Chicken is an easy dinner that bakes in one dish! Prep it ahead for an easy weeknight dinner or freezer meal!


  • 4 cups coarsely crumbled cornbread I used about ¾ of the cornbread that was baked in an 8-inch square pan
  • ¼ cup diced green bell pepper
  • ½ cup diced onion
  • ¼ cup diced celery
  • ½ cup shredded cheddar cheese
  • 2 cups cooked, diced chicken (I used about half of the meat from a store-bought rotisserie chicken)
  • 1 (10.5 ounce) can cream of chicken soup (NOT diluted)
  • 1 cup chicken broth


  • Preheat oven to 350 degrees F. Spray a 2-quart baking dish (about 8 or 9-inch square) with cooking spray and set aside.
  • In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese.
  • Place half of the cornbread mixture in the prepared baking dish.
  • Spread chicken in an even layer over the cornbread mixture.
  • Whisk together soup and broth until completely combined. Pour soup mixture over the chicken. Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.
  • Bake, uncovered, for about 30 minutes, or until hot, bubbly, and golden brown on top.


  • I use about 3/4 of a prepared pan of Jiffy Corn Muffin Mix for this recipe (which totals about 4 cups crumbled). For a shortcut, purchase a pan of cornbread or a batch of corn muffins from the bakery at your grocery store.
  • This casserole calls for cooked, diced chicken, but you can substitute with an equal amount of cooked ground beef, ground turkey, or ground chicken.
  • I use Campbell’s Healthy Request Cream of Chicken Soup, but you can substitute with Cream of Celery or Cream of Mushroom soup instead.
Can you freeze Cowboy Casserole?
Absolutely! This is Cowboy Casserole recipe is the perfect make ahead dinner!
You assemble the casserole in advance (on the weekend, in the morning, during afternoon naps…whenever it suits your schedule) and either keep it in the refrigerator for up to 24 hours until you’re ready to bake it, or wrap it tightly and pop it in the freezer.
The Cowboy Casserole will stay fresh in the freezer for up to 2 months.


Serving: 1/4 of the casseroleCalories: 355kcalCarbohydrates: 35.7gProtein: 22.8gFat: 11.6gSaturated Fat: 5.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.5gCholesterol: 60.2mgSodium: 1078.5mgPotassium: 217.4mgFiber: 1.1gSugar: 7.9g
Keyword: Chicken Casserole Recipe, Cowboy Casserole, Cowboy Casserole with Cornbread
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This post was originally published in November, 2015. It was updated in December, 2018.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. I’m loving your cowboy dishes, Blair! I agree, the stick-to-your-ribs kind of dishes are the best, especially when the weather gets cold. This casserole sounds fantastic! I love how hearty and full of flavor it is!

  2. I’ve never had a cornbread casserole before! This one sounds incredible, though. It would make a delicious, hearty meal on a cold evening. I’m thinking hubs would enjoy this also!

  3. This cornbread casserole looks delicious! This is definitely my idea of the perfect comfort food! 🙂

  4. Oh my goodness, Blair! This looks really, really yummy! Cozy, comfort-food casseroles are the best, especially this time of year! 🙂

      1. I saw where you can change up the cowboy casserole but it sounds really good but I have a lot of pork tenderloin leftovers and wonder how that would be fixed like that and what I need to change.

        1. Hi, Donna! The pork would be a great substitute for chicken in this casserole. You can just use 2 cups of shredded or chopped pork in lieu of the chicken. Hope you enjoy!

        2. Hi, Donna! I always use a protein powder with sweetener in it, so I’ve never experimented with unsweetened powders. If you go the unsweetened route, you’ll definitely need to add your own sweetener of choice to this recipe.

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    1. Hi, Merideth! Yes, you need cooked cornbread. You can either purchase a tray of cooked cornbread at the grocery store, or you can bake it yourself. I baked an 8-inch square pan of cornbread and I used about 3/4 of the pan to equal 4 cups crumbled. Hope that helps, and enjoy! 🙂

  10. Boil your own chicken and use the juice from that. You will get rid of the salt in the canned chicken broth which is usually pretty high.

  11. I made this fir our dinner. The only thing i would change is to saute the onions, peppers, and celery before adding it to the cornbread. I used gluten free cornbread, added jack cheese, crumbled bacon, thyme, parsley, and a tad of sage and it was really good. So glad I found this recipe. Thanks for posting it.

  12. 5 stars
    This was a big hit!! I didn’t have any Cream of Chicken soup so I used this substitute and it worked just fine :
    6 Tbsp butter
    2/3 cup flour
    2/3 cup milk
    2/3 cup chicken broth or chicken stock
    1/4 tsp garlic powder
    1/4 tsp onion powder
    Salt and pepper to taste
    Melt butter in a small saucepan over medium heat.
    Add flour to the melted butter and mix into a paste.
    Whisk in milk and chicken broth. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.
    Add garlic and onion powder, salt, and pepper.
    Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.
    Use 1 1/3 cup to replace one 10 1/2 ounce can of cream of chicken soup in recipes.
    If not using immediately, store in an airtight container in the refrigerator for up to 1 week.
    This recipe makes the equivalent of 2 cans of cream of chicken (or mushroom or celery) soup.

  13. Can this be doubled or tripled successfully?? Can a large aluminum foil deep pan be used? Suggestions?

    1. Hey, Kimberly! Yes! This is a great dish to double or triple. If you double the recipe, a 9 x 13-inch baking dish will work perfectly. If you want to triple the recipe, you’ll need something even larger — like one of those deep roasting pans. Hope that helps! 🙂

  14. 5 stars
    I made this tonight. I doubled it, used gluten free cornbread, and made my own chicken. It was fantastic! I did saute the veggies a little like someone recommended. They still had a little crunch, which I liked. The flavor is great. I might try adding green chilis or unsweetened cornbread, but it was great just as directed. Thanks you for the recipe. I love cornbread!

  15. This is delicious! I’ve made a couple more and put in the freezer. What would be the cooking directions from the freezer?

    1. Hi, Erin! You can thaw the casserole in the refrigerator overnight, then set out on the counter for about 30 minutes right before baking to allow the dish to come to room temperature — then bake as instructed in the recipe. If you’re baking directly from frozen, you’ll just need to add a lot of time in order to allow the casserole to heat through. A frozen casserole will probably need at least 60 minutes, so I would keep the dish covered with foil for the first 30 minutes or so — this way the topping won’t burn. Hope that helps! I’m so glad that you enjoy the casserole!

  16. 5 stars
    This is excellent.

    Used leftover cornbread from a takeout place that has been in the freezer a bit, leftover chicken from fajitas AND the peppers/onions from dinner 2 days ago. Added a can of drained corn AND green chilies. Magic…Magic… Magic. You literally cannot mess this up. Add/subtract what you want.
    I actually will be using this again soon for another dinner “base”. Switch it up and Branch out- how about sausage, peppers and onions!
    Or an Asian flair- rice, protein, veg and soy/housing, siracha with some pot stickers or egg rolls as the carbs? Endless limitations…

    1. Your version(s) sound delicious, Chris! I’m so glad that you used the recipe for inspiration and made it your own. Thanks for taking the time to leave a note!

  17. 5 stars
    I made this up tonight to bake tomorrow. I changed it up a bit to have a little kick. I make a spicy creamed corn with roasted chilies in it and use that in my cornbread. I also used a nice southwest dry rub to the chicken before I cooked it. So the whole thing should have a nice little heat to it. Looks great. Anxious to try it tomorrow.

      1. 5 stars
        SO GOOD. I added 1/4 cup corn from a can and half a small can of mild green chiles. Definitely added another level of flavor.

  18. 5 stars
    So happy to have found this recipe. Made it last night with leftover rotisserie chicken and cornbread we had from a few days ago. Used red bell peppers and homemade substitute cream of chicken soup as that was what we had on hand. We loved it ! I would say we got 6-ish servings . I’m keeping to make again and sharing!

  19. 1 star
    We made this tonight and weren’t fans. I followed it to a T, but it was mushy and a tad bit too sweet (we just used regular Jiffy cornbread mix). I did, however, put half the onion in just because I had only a quarter of an onion left and I felt the onion still overpowered the dish. I’m a huge fan of a lot of your recipes, but this was a miss for us.

  20. 5 stars
    I’m a casserole lover, so this recipe was a great find for me and my husband. I substituted jalapeno peppers for the green bell pepper and made a thick white sauce (10 oz.) to substitute for the canned creamed soup. I spiced the sauce with garlic powder and a pinch of oregano. It was delicious! I loved the crunch of the fresh veggies and the jalapeno wasn’t spicy at all (I did remove most of the seeds).We served it with collard greens. I can’t wait to try the leftovers after the cornbread has absorbed more of that creamy sauce. Thank you!

    1. Your version sounds amazing! Thanks for sharing those tips — I’m so glad that you enjoyed the casserole!

  21. 1 star
    I had some leftover cornbread I needed to use up and found this recipe. I had high hopes since it was so easy. The only thing I substituted was red pepper for the green and I used cream of celery soup. I found this dish to be quite bland. It needed some spices for sure. I also found the onion to be overpowering and crunchy. My advice would be to add spices, and sautee the onion and celery first until they were translucent. Maybe pepper jack cheese to jazz it up. Overall, I was very disappointed.

  22. I made this casserole yesterday with some leftover Alber’s corn bread. I thought I had a half deli chicken in the freezer but I didn’t so I used a pound and a quarter of hamburger cooked and seasoned with Fiesta Brand Hamburger Deluxe seasoning. Instead of broth I used Knorr Caldo de Res beef bouillon with a cup of water. Everything else was as per your recipe. Truly, truly this was delicious and delightful to eat. My husband and I are both having it for breakfast also. I will make this recipe again and again for sure. Thank you so much for sharing it!

    1. Sounds perfect, Marsha! I love the idea of using the hamburger instead. I’ll have to try that! Thanks for your note. 🙂

  23. 4 stars
    This recipe is my favorite use for leftover cornbread, after I make a meal with cornbread. I have made this several times. I did a couple of tweaks, though. It definitely needs some salt and pepper, and about a tablespoon of sage to make it taste more like dressing (I’m from the South). The onions and peppers still turned out a little too crunchy for us. So I set the oven to 400, also add about 1-2 tbsp of melted butter and pour over the top. Cover it, and bake 45 minutes. Take the foil off for the last 10 minutes to brown the top. Or, sauté the onions and peppers first on the stove to soften them up. I love this recipe!

  24. 4 stars
    Very good. Liking spicy foods, I seasoned Perdue short cuts with Penzeys chicken taco seasoning and Arizona seasoning. I also added 1/4 cup canned green chilies and used red bell pepper as no green bell peppers in the house. My cornbread was homemade. I would make this again and try cooked ground beef for a change.

  25. For me, what was used is what was handy..mixed peas and carrots, fresh cheddar broccoli soup, and a thawed half round of cornbread from the freezer, crumbled right in the bag! After i shredded the chicken breast I garnished with the Shredded cheese before I placed it in the oven..quite an easy dish to prepare. Thank you for sharing!!

  26. 5 stars
    This is great for leftover cornbread (don’t make your cornbread sweet, if wanting to use in this recipe). It has become a main staple for us. We always look forward to fresh baked cornbread for breakfast, then Cowboy Casserole a day or two later (IF, I can keep hubby out of the cornbread). Love that it’s also versatile with different meats.

  27. 5 stars
    I made some homemade jalapeño cornbread for brisket chili and searched for a recipe to make with the leftover cornbread. Stumbled upon this and glad I did. I cubed cornbread and let it dry out for 2 days then finished up the drying in the oven. I made my own cream of chicken soup-super easy less then 15 mins and is so much better. I used dried minced onions and celery seed substitutes to hide the onions and celery since I was out. Added a tbsp of poultry seasoning to toss with my cornbread cubes. What a great recipe. Even with my subs it was Fantastic.