Unleash the ultimate comfort food with this Chicken Cornbread Casserole recipe. Perfect for busy weeknights or cozy weekends, this dish combines juicy chicken, creamy sauce, and sweet cornbread topping for a meal that’s sure to please.
Why This Recipe Works
- The combination of tender chicken and creamy sauce creates a rich base that’s perfectly balanced by the sweet and fluffy cornbread topping.
- Using pre-cooked chicken saves time without sacrificing flavor, making this recipe a weeknight lifesaver.
- The cornbread topping bakes to golden perfection, offering a delightful contrast in textures.
- This casserole is versatile, allowing for easy substitutions to suit dietary preferences or pantry availability.
- It’s a one-dish wonder, meaning fewer dishes to clean and more time to enjoy your meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.75 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen corn, thawed
- 1 box (8.5 oz) cornbread mix
- 1/3 cup milk
- 1 egg
- 1 cup shredded cheddar cheese
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F and lightly grease your 9×13 inch baking dish. This ensures your casserole doesn’t stick and makes cleanup a breeze.
Mix the Base
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, and thawed corn. Stir until everything is well mixed and evenly coated. Spread this mixture evenly into the prepared baking dish.
Prepare the Cornbread Topping
In another bowl, whisk together the cornbread mix, milk, and egg until just combined. Pour this batter over the chicken mixture in the baking dish, spreading it out to cover the top completely.
Add the Cheese
Sprinkle the shredded cheddar cheese evenly over the cornbread batter. This adds a deliciously melty and cheesy layer that complements the flavors perfectly.
Bake to Perfection
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Let it cool for a few minutes before serving.
Tips and Tricks
For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning. If you’re using fresh corn instead of frozen, make sure to cook it slightly before adding it to the mix. For a lighter version, substitute Greek yogurt for the sour cream and use low-fat cheese. Always let the casserole sit for 5-10 minutes after baking; this allows the layers to set and makes serving easier.
Recipe Variations
- Swap the chicken for turkey or even pulled pork for a different twist.
- Add diced green chilies or jalapeños to the chicken mixture for a spicy kick.
- Use a homemade cornbread mix instead of store-bought for a more personalized flavor.
- Incorporate different cheeses like pepper jack or mozzarella for variety.
- Add a layer of cooked vegetables like bell peppers or onions under the cornbread topping for extra nutrition.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance and keep it covered in the fridge. When you’re ready to bake, just add an extra 5-10 minutes to the baking time since it’ll be going into the oven cold.
Can I freeze this casserole?
Yes, this casserole freezes well. Bake it first, let it cool completely, then wrap it tightly in foil and freeze. To reheat, thaw it in the fridge overnight and bake at 350°F until heated through.
What can I serve with this casserole?
This casserole is pretty hearty on its own, but a simple green salad or steamed vegetables makes a great side. For a more filling meal, consider serving it with mashed potatoes or rice.
Summary
This Chicken Cornbread Casserole is a comforting, easy-to-make dish that’s perfect for any occasion. With its creamy chicken base and sweet cornbread topping, it’s a crowd-pleaser that’s as versatile as it is delicious.