Satisfy your hungry family’s appetites and warm their souls with this leftover cornbread cowboy casserole with chicken. Full of down-home ingredients, it’s an easy one dish dinner — and a great way to use up the ingredients that you have on hand.
Table of Contents
If you love cornbread casserole recipes as much as we do, be sure to try this farmhouse chicken cornbread casserole, a ground beef casserole with cornbread, and this bbq cornbread casserole, too!
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.
– Julie
How to Make Cowboy Cornbread Casserole | 1-Minute Video
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 three active boys and my hardworking husband love to see on the table at the end of the day…total comfort food! With chicken, leftover cornbread, cheese, bell peppers, and onion baked together in a creamy sauce, this cornbread cowboy casserole recipe is a crowd-pleasing, one-dish dinner that your family will adore!
A Few Tips Before You Get Started
- Use leftover cornbread for the best results. If it’s not dry enough, the cornbread will just get soggy and mushy when it combines with the broth and soup. To achieve this perfectly dried out cornbread, let the cubed cornbread sit in an open, zip-top bag or bowl on the counter for at least 24 hours.
- If you don’t have time to wait for your cornbread to dry out on its own, you can toast fresh cornbread in the oven. To do so, arrange the cubed cornbread on rimmed baking sheets. Bake in a 275°F oven for about 30-40 minutes, tossing occasionally. Let the cornbread cool and dry before using in the recipe.
- If you don’t have leftover cornbread, you can either purchase cornbread or corn muffins at the bakery for a shortcut, use a small box of Jiffy cornbread mix and prepare it yourself at home (this only takes a few minutes to stir together), or bake a pan of our favorite homemade cornbread.
- We love store-bought rotisserie chicken or leftovers from a previous meal, but you can cook your own chicken at home to use in this recipe as well. To do so, boil about 1 lb. of boneless skinless chicken breasts or boneless skinless chicken thighs until cooked through (about 10-15 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe. Alternatively, you can purchase cooked pulled chicken or cooked diced chicken at the grocery store.
Directions
This cowboy cornbread casserole recipe comes together quickly and easily, making it an ideal option for busy weeknight dinners. You’ll find the detailed directions in the printable recipe card below, but here’s the quick overview:
- Saute the veggies in a large skillet.
- Combine cornbread, veggies, and cheese.
- Spread half of the cornbread mixture in the bottom of a baking dish and top with the chicken.
- Whisk together the soup, broth, and seasoning. Pour over the chicken.
- Spread the remaining cornbread mixture over the top. Use your fingers to gently press down the mixture to form a crust.
- Bake until the top turns golden brown and the inside is hot and bubbly.
- Garnish with chopped fresh herbs, sliced green onion, guacamole, or a dollop of sour cream.
Serving Suggestions
This leftover cornbread casserole goes well with just about any of your favorite sides, such as a classic wedge salad, vinegar coleslaw, okra and tomatoes, roasted broccoli, brown sugar glazed carrots, succotash, or roasted yellow squash.
Preparation and Storage Tips
- Make Ahead: You assemble the casserole in advance 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. It will keep in the freezer for up to 2 months.
- Storage: Leftovers will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 2 months.
- How to Reheat: Allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes. Cover and reheat in a 350°F oven until warmed through, about 20-30 minutes. You can also reheat individual servings in the microwave for 30-60 seconds.
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!
– Lisa
More Leftover Cornbread Recipes to Try
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Did you make this recipe?
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Watch How to Make It
Leftover Cornbread Cowboy Casserole with Chicken
Ingredients
- 2 teaspoons olive oil
- ½ cup finely diced onion
- ¼ cup finely diced green bell pepper
- ¼ cup finely diced celery
- 4 cups coarsely crumbled or cubed day-old cornbread
- 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 condensed cream of chicken soup
- 1 cup chicken broth
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (omit if you don't want it spicy, or add more for a spicier dish)
- Kosher salt and ground black pepper, to taste
- Optional for serving: chopped fresh parsley, sliced green onion, and sour cream
Instructions
- Preheat oven to 350°F. Grease or spray a 2-quart baking dish (about 11 x 7-inches or 9-inch square) with cooking spray and set aside. Heat olive oil in a skillet over medium-high heat. Add the onion, bell pepper, and celery. Saute the veggies until tender, about 5-7 minutes.
- In a large bowl, combine cornbread, sauteed vegetables, and cheese. Season with salt and pepper to taste.
- Place half of the cornbread mixture in the prepared baking dish. Spread the chicken in an even layer over the cornbread mixture.
- Whisk together the soup, broth, chili powder, paprika, cumin, oregano, and cayenne until completely combined. Taste and season with salt and pepper, if desired. Pour the soup mixture over the chicken.
- Spread the 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. If you prefer the topping more moist instead of toasty and crisp, cover the dish with aluminum foil for the first 15-20 minutes of baking time.
- Garnish with chopped fresh parsley or sliced green onion and serve.
Notes
- You might like to play around with other spices and flavor-enhancers as well, such as poultry seasoning, seasoned salt, garlic powder, onion powder, jalapenos, green chiles, or just keep it simple with some kosher salt and ground black pepper. Try fresh herbs like sage, thyme, rosemary, or parsley.
- Use day-old (stale) cornbread for the best results. If it’s not dry enough, the cornbread will just get soggy and mushy when it combines with the broth and soup. To achieve this perfectly dried out cornbread, let the cubed cornbread sit in an open, zip-top bag or bowl on the counter for at least 24 hours.
- If you don’t have time to wait for your cornbread to dry out on its own, you can toast fresh cornbread in the oven.To do so, arrange the cubed cornbread on rimmed baking sheets. Bake in a 275°F oven for about 30-40 minutes, tossing occasionally. Let the cornbread cool and dry before using in the recipe.
Nutrition
Recipe Variations
- Swap out the chicken and use leftover Thanksgiving turkey, leftover chili, cooked ground beef, ground turkey, ground chicken, or sausage. Just about anything works!
- You might like to play around with other spices and flavor-enhancers, such as taco seasoning, poultry seasoning, seasoned salt, garlic powder, onion powder, and jalapenos, or just keep it simple with some kosher salt and ground black pepper. Try fresh herbs like sage, thyme, rosemary, or parsley.
- Use just about any vegetables that your family enjoys. Good options include frozen peas, frozen carrots, frozen mixed vegetables (green beans, corn, carrots, and peas), or sauteed sliced mushrooms, and steamed or parboiled broccoli. Stir in a drained can of rotel tomatoes with green chiles, sliced black olives, or a can of chopped green chilies for even more flavor.
- I use Campbell’s Healthy Request cream of chicken soup, but you can substitute with cream of celery or cream of mushroom soup instead. You might like this chicken and rice casserole with mushroom soup, too.
- Add pinto beans, kidney beans, or black beans for a heartier dish. Drain and rinse the canned beans before layering them in the casserole.
- Add more cheese on top! You can also swap out the cheddar and use a different type of shredded cheese such as Pepper Jack, Monterey Jack, Colby, or mozzarella.
- For another easy, Southern-inspired chicken casserole, don’t miss our easy chicken pot pie with biscuits!
This post was originally published in November, 2015. It was updated in July, 2024.
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!
Thanks, Gayle!! Cowboy food is FUN. 🙂
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!
Oh, you need to change that NOW, Jen. Cornbread + Casseroles are a match made in heaven. 🙂
Cornbread casserole?! I’ve never tried this but REALLY need to. Looks and sounds so amazing <3
Yes, you definitely need to try it, Lindsey! You’ll be a convert. 🙂
This cornbread casserole looks delicious! This is definitely my idea of the perfect comfort food! 🙂
Thanks, Jess! It’s TOTAL comfort in a dish! 🙂
Oh my goodness, Blair! This looks really, really yummy! Cozy, comfort-food casseroles are the best, especially this time of year! 🙂
Thanks, Anna. I agree — it’s all about the comfort food right now!
OK now THIS is comfort food!!!! I have a soft spot for cornbread!!
I’m with you, Chrissa…cornbread is one of my true loves! 🙂
Love this recipe, thanks for your sharing
Thank you! I hope that you have a chance to try it!
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.
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!
my southern ways are super excited about this! going to dust off my cowgirl boots just to eat it! haha
Thanks, Lindsay! YES…strap on those boots…this is total southern comfort! 🙂
Great, just tried it right after New Years. Will definite cook again
Awesome! I’m so glad that you liked it, Honeybe!
Can I put this in the freezer?
Hi, Marshell! Yes, I think it would work really well as a freezer meal!
I’m confused. Do I cook the cornbread itself first or no?
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! 🙂
Is this something you could put together the night before you bake it?
Definitely! 🙂 It’s a great prep-ahead option!
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.
Great tip, Debbie!
Great! Thank you, Donna!
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
Instructions
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.
Awesome! Thank you so much for this helpful tip, Cara!
Can this be doubled or tripled successfully?? Can a large aluminum foil deep pan be used? Suggestions?
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! 🙂
I loved Dr. Pettigrew ❣️❣️
Me too! Such a great book! 🙂
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!
Thanks, Stephanie! I’m so glad that it was a hit! 🙂
This is delicious! I’ve made a couple more and put in the freezer. What would be the cooking directions from the freezer?
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!
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…
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!