About This Recipe
You know those cold weeknights when all you want is something warm and cozy and filling, preferably made with lots of love? That's when I go to this Weeknight Cornbread Chicken Casserole Recipe. It brings me back to dinner times that my mom put together in the cold when we were coming home from school freezing and starving - there would always be that waft of buttery cornbread and creamy chicken the fraction of a second you stepped in the house. This is a great way to combine comfort with casserole!
This one has become a regular in our house. Sultan requests it regularly. But the best part? It's super easy - no asinine steps, no drama. Just layer, mix, and bake.
This one has become a regular in our house. Sultan requests it regularly. But the best part? It's super easy - no asinine steps, no drama. Just layer, mix, and bake.
Tools for Cornbread Chicken Casserole
To make this comforting Weeknight Cornbread Chicken Casserole Recipe, all you need are a mixing bowl, baking dish, and simple tools like a whisk and spatula. I’ve linked a few everyday kitchen essentials—easy to use and great for quick dinners. Just preheat the oven, and you’re good to go!
Ingredients
2 cups shredded cooked chicken
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
1 small can diced green chilies (optional)
1 box (8.5 oz) cornbread mix (like Jiffy)
1 egg
1/3 cup milk
1/2 cup shredded cheddar (optional)
Instructions
Step 1
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with oil or nonstick spray.
Step 2
In a large bowl, mix together shredded chicken, cream of chicken soup, sour cream, shredded cheese, garlic powder, pepper, salt, and green chilies (if using). Spread the mixture evenly in your baking dish.
Step 3
In a separate bowl, stir together the cornbread mix, egg, milk, and optional cheddar. Mix until just combined — don’t overmix!
Step 4
Pour the cornbread batter over the chicken mixture and gently spread it out. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 5
Let the casserole rest for about 10 minutes before slicing. Serve warm with a simple salad or roasted veggies.
Nutrition Information
Calories
460
Saturated Fat
9g
Carbs
34g
Sugars
6g
Protein
27g
Sodium
820mg
Fiber
2g
Secret Tips
Here’s what I’ve learned over the years:
Use rotisserie chicken to save time and boost flavor.
Cheesy crust = magic. Toss in a handful of shredded cheddar cheese with the cornbread mix.
Let the casserole rest for 10 minutes before cutting into it. It holds shape better and tastes even richer.
Also, try using my Ingredient Substitution Finder if you’re out of sour cream or cream of chicken!
Use rotisserie chicken to save time and boost flavor.
Cheesy crust = magic. Toss in a handful of shredded cheddar cheese with the cornbread mix.
Let the casserole rest for 10 minutes before cutting into it. It holds shape better and tastes even richer.
Also, try using my Ingredient Substitution Finder if you’re out of sour cream or cream of chicken!
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