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.
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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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Cornbread Croutons
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Southern Meatloaf Recipe
1 hour hr 30 minutes mins
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
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 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.
Thanks, Kelly! Your spicy version sounds delicious. I hope you enjoy!
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.
Sounds great! Glad that you enjoyed it, Julie!
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 . Iโm keeping to make again and sharing!
That’s awesome, Lisa! Thank you for letting me know. I need to make this one again soon! ๐
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!
Your version sounds amazing! Thanks for sharing those tips — I’m so glad that you enjoyed the casserole!
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!
Sounds perfect, Marsha! I love the idea of using the hamburger instead. I’ll have to try that! Thanks for your note. ๐
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 (Iโm 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, sautรฉ the onions and peppers first on the stove to soften them up. I love this recipe!
Thanks, Alison!
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.
Sounds great, Donni. Thank you!
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!!
Sounds perfect, Gen. Thank you!
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.
We’re so happy to hear this, Victoria! We’re so glad you enjoy it.
I made some homemade jalapeรฑo 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.
Thank you for your feedback, Tonya! We’re so glad you found and enjoyed our recipe.
This was so good! I added frozen peas and carrots with the chicken! Will definitely make this again!
Thank you, Amanda! We’re so glad you enjoyed it!
Absolutely LOVE this casserole
I saw another reviewer said not to make your cornbread sweet to use in this recipe but thatโs all we eat and I use in this every time. Absolutely delicious
I agree — I think that the sweet cornbread paired with the other savory ingredients is delicious! ๐
Thank you, Heidi!
We’re sorry you weren’t a big fan, Albert but appreciate your feedback. We hope you continue to try more of our recipes.