# Components:
→ Chicken Filling
01 - 2 cups cooked shredded chicken (rotisserie or poached)
02 - 1 cup thawed frozen corn kernels
03 - 1 cup canned cream of chicken soup
04 - 1/2 cup sour cream
05 - 1/2 cup chopped yellow onion
06 - 1/2 cup chopped celery
07 - 1/2 cup shredded cheddar cheese
08 - 1 tablespoon unsalted butter
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Cornbread Topping
13 - 1 cup yellow cornmeal
14 - 1/2 cup all-purpose flour
15 - 1 tablespoon granulated sugar
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon salt
18 - 1 cup buttermilk
19 - 1 large egg
20 - 1/4 cup melted unsalted butter
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 1 tablespoon unsalted butter in a skillet over medium heat. Add chopped onion and celery; cook until softened, about 4 minutes.
03 - In a large bowl, mix shredded chicken, sautéed vegetables, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and black pepper until evenly combined.
04 - Spread the chicken mixture evenly in the prepared baking dish.
05 - In a separate bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
06 - In another bowl, whisk buttermilk, egg, and melted butter until smooth.
07 - Pour the wet ingredients into the dry and stir gently until just combined; avoid overmixing.
08 - Spoon the cornbread batter over the chicken mixture and spread gently to cover evenly.
09 - Bake in the preheated oven for 35 to 40 minutes until the cornbread topping is golden brown and a toothpick inserted into the topping comes out clean.
10 - Allow the casserole to cool for 5 to 10 minutes before slicing and serving.
