Easy Cornbread Casserole with Chicken (Ready in 45 Minutes)
A quick, family‑friendly cornbread casserole with chicken featuring a creamy, cheesy filling and a golden cornbread topping. Perfect for weeknight dinners, meal prep, and leftovers.
Ingredients
- For the Chicken Filling
- 3 cups cooked chicken shredded or diced (rotisserie or leftover works well)
- 1 can 10.5 oz / 300 g cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup frozen mixed vegetables thawed (or peas and carrots)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt to taste optional, depending on soup saltiness
- For the Cornbread Topping
- 1 box 8.5 oz / 240 g cornbread mix (such as Jiffy)
- 1 can 14.75 oz / 420 g cream‑style corn
- 1 large egg
- 3 tablespoons unsalted butter melted
- ½ cup shredded cheddar cheese optional, for extra cheesy topping
Instructions
Preheat oven and prepare dish
- Preheat oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish or similar casserole pan.
Prepare the chicken filling
- In a large bowl, combine the shredded chicken, cream of chicken soup, milk, 1 cup shredded cheese, mixed vegetables, garlic powder, onion powder, and black pepper. Stir until everything is evenly coated. Taste and add a pinch of salt only if needed.
Spread filling in dish
- Pour the chicken mixture into the prepared baking dish and spread it into an even layer. Set aside while you prepare the cornbread topping.
Make the cornbread topping
- In a medium bowl, stir together the cornbread mix, cream‑style corn, egg, and melted butter until just combined. If you like, fold in the extra ½ cup shredded cheese for a richer, cheesier crust.
Add topping and bake
- Spoon the cornbread batter over the chicken filling and spread gently to cover. Bake for 25–30 minutes, or until the cornbread is golden brown, puffed, and set in the center (a toothpick inserted in the middle should come out mostly clean).
Rest, slice, and serve
- Let the casserole rest for 5 minutes before slicing. Serve warm as a complete one‑dish meal with a simple salad or green vegetables on the side.