Farmhouse Chicken Cornbread Casserole
Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love.
Servings 6 - 8 people
- 1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
- 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
- ¾ cup milk
- 4 cups cooked, diced chicken
- 1 cup grated cheddar cheese
- 1 (8.5 oz) box corn muffin mix (such as Jiffy brand)
- 1 (14.75 oz) can cream style corn
- ⅓ cup sour cream
- 1 egg
- 2 tablespoons melted butter
Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
Pour chicken mixture into prepared baking dish.
In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
Bake, uncovered, for about 40-45 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!
You'll need cooked chicken for this recipe, and any of these options will work:
- Baking Dish: You can use either a 2-quart or 3-quart baking dish for this recipe. If you like a thicker cornbread layer on top, I recommend using the smaller dish. I've shown a 3-quart baking dish here, which yields a slightly thinner topping. It's just a matter of personal preference -- both options work well!
- Check the Topping: Make sure that the cornbread is completely cooked through before you pull the dish from the oven. You don't want to find uncooked cornbread batter in your casserole, so use a toothpick inserted in the very center of the casserole to determine if the topping is set. If the toothpick comes out clean, then you know that the cornbread is done.
- Tent with Foil: If your casserole starts to brown too much on top before it's finished cooking, cover it loosely with foil.
- Garnish: Add sliced green onion, chopped fresh parsley, cilantro, thyme or chives for a bright touch of flavor and color.
- Boiled and Pulled Chicken: Boil about 1 ¾ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 20 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe. You can use as little as 1 ½ lbs. of meat, or as much as 2 lbs. of meat to start with -- whatever you have on hand. You'll need a total of about 4 cups (more or less) shredded. I find that 1 ¾ lbs. of chicken breasts yields about 4 cups of pulled chicken, but there's some flexibility here -- it doesn't need to be exact.
- Rotisserie Chicken: This is a great shortcut! Purchase a large rotisserie chicken (or two small chickens) from the grocery store, shred the meat, and use in the recipe as instructed.
- Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
- Canned Chicken: Yep, you can even use canned chicken in this casserole!
Serving: 1/8 of the casserole | Calories: 445kcal | Carbohydrates: 37g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 993mg | Potassium: 561mg | Fiber: 3g | Sugar: 10g | Vitamin A: 564IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg