Save A comforting hearty casserole featuring tender chicken sweet corn and a golden cornbread topping—perfect for family dinners or potlucks.
My family loves when I make this cornbread chicken casserole on chilly nights. It reminds me of Sunday suppers in my grandmother's kitchen where comfort food was always at the center of our table.
Ingredients
- Cooked chicken: 2 cups, shredded (rotisserie or poached)
- Frozen corn kernels: 1 cup, thawed
- Canned cream of chicken soup: 1 cup
- Sour cream: 1/2 cup
- Yellow onion: 1/2 cup, chopped
- Celery: 1/2 cup, chopped
- Cheddar cheese: 1/2 cup, shredded
- Unsalted butter (for filling): 1 tablespoon
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt (for filling): 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Yellow cornmeal: 1 cup
- All-purpose flour: 1/2 cup
- Granulated sugar: 1 tablespoon
- Baking powder: 1 tablespoon
- Salt (for topping): 1/2 teaspoon
- Buttermilk: 1 cup
- Egg: 1 large
- Unsalted butter (for topping): 1/4 cup, melted
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Sauté Veggies:
- In a skillet melt 1 tablespoon butter over medium heat. Add onions and celery and sauté until softened about 4 minutes.
- Mix Chicken Filling:
- In a large bowl combine cooked chicken sautéed onions and celery corn cream of chicken soup sour cream cheddar cheese garlic powder smoked paprika salt and pepper. Mix well.
- Layer Filling:
- Spread the chicken mixture evenly into the prepared baking dish.
- Mix Dry for Cornbread:
- In another bowl whisk together cornmeal flour sugar baking powder and salt.
- Mix Wet for Cornbread:
- In a separate bowl whisk buttermilk egg and melted butter. Pour wet ingredients into dry and stir just to combine (do not overmix).
- Add Cornbread Topping:
- Spoon the cornbread batter evenly over the chicken mixture spreading gently to cover.
- Bake:
- Bake for 35–40 minutes or until the cornbread topping is golden and cooked through.
- Rest and Serve:
- Let cool for 5–10 minutes before serving.
Save Everyone goes back for seconds when I bring this to a family potluck. It's one of those recipes that always sparks happy memories around the table.
Serving Suggestions
Pair this casserole with a crisp green salad or simple steamed green beans for a well-rounded meal. For a special touch, serve with a glass of lightly oaked Chardonnay.
Variations
Add 1/2 cup diced roasted red peppers or 2 tablespoons chopped fresh chives for extra color and flavor. Greek yogurt can replace the sour cream if desired.
Nutritional Information
Each serving contains 410 calories, 19 g total fat, 37 g carbohydrates, and 23 g protein.
Save This casserole brings comfort to any table and leftovers reheat beautifully for lunch the next day.
Cooking Questions
- → What type of chicken works best for this dish?
Shredded rotisserie or poached chicken provides tender, flavorful meat that blends well with the creamy filling.
- → Can I add extra vegetables to the filling?
Yes, adding diced roasted red peppers or chopped fresh chives enhances the flavor and texture.
- → What makes the cornbread topping golden and moist?
A mix of cornmeal, buttermilk, and melted butter creates a moist, golden crust when baked.
- → How do I avoid overmixing the cornbread batter?
Combine wet and dry ingredients gently and stir just until incorporated to keep the topping light and tender.
- → What side dishes complement this casserole?
Crisp green salads or steamed green beans pair well, balancing the richness of the casserole.
- → Is this dish suitable for those with gluten sensitivities?
Check the labels of cornmeal and baking powder for gluten content; use gluten-free alternatives if needed.