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Square overhead shot of chicken cornbread casserole in a white pan.
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5 from 33 votes

Jiffy Chicken Cornbread Casserole

A creamy, cheesy chicken filling topped with a sweet cornbread batter! A family-friendly, southern style comfort casserole.
Course Dinner
Cuisine American, Southern
Keyword chicken casserole cornbread, Chicken Cornbread Casserole, cornbread chicken casserole, jiffy chicken cornbread casserole
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 594kcal
Author Blair Lonergan

Equipment

  • 3 quart baking dish

Ingredients

CHICKEN FILLING

  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • ¾ cup milk
  • 4 cups cooked, diced chicken
  • 1 cup grated sharp cheddar cheese

CORNBREAD TOPPING

  • 1 (8.5 ounce) box corn muffin mix (such as Jiffy brand)
  • 1 (14.75 ounce) can cream style sweet corn
  • ⅓ cup sour cream
  • 1 large egg
  • 2 tablespoons melted butter

Instructions

  • Preheat oven to 400°F. Spray a 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker and may require a few extra minutes in the oven. In a large bowl, whisk together condensed soups and milk.
    Whisking together the soup mixture for a chicken cornbread casserole.
  • Stir in cooked chicken and cheese.
    Adding the chicken to a filling for a cornbread casserole.
  • Pour chicken mixture into prepared baking dish.
    Filling for chicken cornbread casserole in a white dish.
  • In a separate bowl, whisk together corn muffin mix, cream style corn, sour cream, egg, and melted butter.
    Mixing the cornbread batter for a casserole.
  • Spread cornbread batter evenly over the chicken mixture.
    Spreading the Jiffy corn muffin mix on top of a chicken casserole.
  • Bake, uncovered, for about 40-50 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it’s cooked through. Let stand for about 5-10 minutes, then serve!
    Horizontal overhead shot of baked chicken cornbread casserole.

Video

Notes

  • Use cooked chicken: Rotisserie chicken or leftovers make prep quick and easy. Dice or shred it so it mixes well with the sauce.
  • Choose the right dish: Either a 3-quart baking dish or a 2-quart baking dish will work. The cornbread layer will be thicker in a 2-quart dish, so the casserole will need a few extra minutes in the oven.
  • Don’t overmix the cornbread: Stir until just combined so it stays tender.
  • Test for doneness: A toothpick inserted in the center should come out clean (no wet batter). If the top starts to brown too quickly, loosely cover the dish with foil for the last 10-15 minutes of baking.

Nutrition

Serving: 1/6 of the casserole | Calories: 594kcal | Carbohydrates: 52g | Protein: 41g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 1090mg | Potassium: 1074mg | Fiber: 4g | Sugar: 16g | Vitamin A: 777IU | Vitamin C: 3mg | Calcium: 266mg | Iron: 2mg