Dump-and-Bake Chicken and Cornbread Casserole

4.60 from 5 votes

Dump-and-Bake Chicken and Cornbread Casserole

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!

Course Dinner

Cuisine American

Keyword casserole, chicken casserole, cornbread

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 55

Servings people

Calories 462kcal

Author Blair Lonergan

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.

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!

Nutrition