If there’s one meal that never fails to bring people together, it’s chicken cornbread casserole. The moment it comes out of the oven—bubbling, golden, and rich with that signature aroma—you know dinner is about to feel special. This classic Southern-inspired dish balances the creamy goodness of shredded chicken with a slightly sweet, crisp cornbread topping. Whether you’re craving something cozy for a cool evening or feeding a hungry crowd, this casserole always hits the spot.
Table of Contents
Chicken Cornbread Casserole Recipe: The Ultimate Southern Comfort Dish
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This chicken cornbread casserole is the ultimate Southern comfort food — a creamy layer of tender chicken baked beneath a golden, slightly sweet cornbread crust. It’s rich, easy to make, and perfect for cozy dinners, family gatherings, or meal prep.
Ingredients
2 ½ cups cooked shredded chicken (rotisserie or homemade)
1 (8.5 oz) box of cornbread mix (like Jiffy)
1 (14 oz) can of creamed corn
1 (10.5 oz) can of cream of chicken soup
½ cup sour cream
1 cup shredded cheddar cheese (optional)
2 large eggs
½ cup milk
Salt, pepper, and garlic powder to taste
Optional toppings: diced jalapeños, chopped parsley, or green onions
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, and half the creamed corn. Add salt, pepper, and garlic powder.
3. In another bowl, whisk cornbread mix, remaining creamed corn, milk, and eggs. Stir just until combined.
4. Spread chicken mixture evenly in the dish. Pour cornbread batter on top and smooth gently.
5. Bake for 35–40 minutes, until golden brown and a toothpick inserted comes out clean.
6. Let rest for 10 minutes before serving. Garnish with parsley or green onions.
Notes
Make ahead: You can assemble this casserole up to 24 hours in advance and refrigerate it before baking.
Freezing: Bake, cool completely, and freeze for up to 3 months. Reheat at 350°F until warm.
Variations: Add diced jalapeños for spice, or stir in cream cheese for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Comfort Food, Casserole
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 7g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
My Story Behind the Perfect Chicken Cornbread Casserole
I’m Olivia Bennett, and if you walked into my Asheville kitchen right now, you’d probably find a casserole baking away while my countertops are dusted with flour. I’ve been cooking since childhood—thanks to a mom who ran a bakery and a dad who grilled year-round, even when Vermont winters froze the air. But this chicken cornbread casserole wasn’t something I grew up with; it was something I discovered out of necessity and love.
Years ago, I found myself staring at a fridge filled with leftovers—half a rotisserie chicken, a can of creamed corn, and a box of cornbread mix. I threw them together in a single pan, hoping for something edible. What came out of that oven? Magic. The creamy chicken layer simmered beneath a golden crust that soaked up just enough flavor to feel indulgent. My family devoured it that night, and it’s been in heavy rotation ever since.
Over time, I perfected my version—taking notes from my chicken broccoli potato casserole for the creamy base and borrowing layering tricks from my chicken shepherd’s pie to balance texture. The result? A chicken cornbread casserole that’s hearty, flavorful, and completely foolproof.
Every cook has that one dish that feels like a hug—this one’s mine. It’s my go-to for family dinners, potlucks, and those evenings when I want something warm without spending hours in the kitchen. Plus, it’s flexible enough to handle whatever you’ve got in your pantry.
Why Chicken Cornbread Casserole Works Every Single Time
This casserole is a study in contrast—soft and savory on the inside, crisp and golden on top. The creamy chicken base makes it rich, while the cornbread adds a hint of sweetness that keeps it balanced. What’s even better is that chicken cornbread casserole adapts beautifully to whatever you’ve got lying around. Got leftover grilled chicken? Toss it in. Prefer spice? Add diced jalapeños.
When I’m short on time, I use leftovers from my grilled chicken and rice dinner to make the filling extra flavorful. For a creamy twist, I sometimes borrow inspiration from my chicken enchilada casserole with white sauce—that smooth, comforting texture translates perfectly here.
What I love most is its simplicity. You don’t need fancy ingredients or equipment—just a baking dish, a bowl, and a wooden spoon. Within 10 minutes, it’s oven-ready, and your kitchen smells like heaven before you’ve even set the table.
This chicken cornbread casserole doesn’t just feed your family; it feeds your soul. It’s one of those rare recipes that’s comforting, easy, and dependable every single time.
How to Make Chicken Cornbread Casserole (Ingredients + Instructions)
Making chicken cornbread casserole is simple, hearty, and comforting. It’s one of those meals that doesn’t need fancy ingredients or extra effort—just a few kitchen staples and a bit of oven magic. Whether you’re planning dinner for the family or prepping for guests, this recipe delivers a perfectly balanced bite every time: creamy chicken underneath, golden cornbread on top.
Ingredients for Chicken Cornbread Casserole
Here’s what you’ll need to create that irresistible combination of textures and flavors. Feel free to make swaps or additions depending on what’s in your pantry.
- 2 ½ cups cooked, shredded chicken (rotisserie or homemade)
- 1 (8.5 oz) box of cornbread mix (like Jiffy)
- 1 (14 oz) can of creamed corn
- 1 (10.5 oz) can of cream of chicken soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese (optional but highly recommended)
- 2 large eggs
- ½ cup milk
- Salt, pepper, and garlic powder to taste
- Optional: diced jalapeños, chopped green onions, or parsley for garnish
If you’re cooking chicken from scratch, you can follow my easy method from how to cook chicken legs in the oven. It gives you juicy, flavorful meat that shreds beautifully for this casserole.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. This helps prevent sticking and gives the bottom layer that nice golden edge.
Step 2: Make the Creamy Chicken Layer
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, and half of the creamed corn. Add salt, pepper, and garlic powder, then stir until the mixture looks smooth and creamy. This layer forms the rich, savory base of your chicken cornbread casserole.
Step 3: Mix the Cornbread Batter
In another bowl, whisk together the cornbread mix, the remaining creamed corn, milk, and eggs. Stir until everything is just combined—don’t overmix or it’ll lose its fluffiness. If you love cheesy casseroles, fold in a handful of shredded cheddar. I actually borrowed this layering trick from my potato chicken ranch casserole; it keeps the texture light and balanced.
Step 4: Assemble the Layers
Pour the chicken mixture into the baking dish and spread it evenly with a spatula. Then gently pour the cornbread batter over the top. Smooth it out without pressing too hard. As it bakes, the layers will naturally settle and separate, giving you that perfect blend of creamy bottom and golden crust.
Step 5: Bake Until Golden
Slide your dish into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top turns deep golden and the edges start to crisp. Insert a toothpick in the center—it should come out clean. The smell at this point? Pure heaven.
Step 6: Cool and Serve
Once baked, let your chicken cornbread casserole rest for 10 minutes before serving. This short wait helps the layers firm up so you can cut neat, even squares. Top with a little fresh parsley or green onion for color, and serve it warm.
Creative Variations and Serving Ideas for Chicken Cornbread Casserole
One of the best parts about chicken cornbread casserole is how adaptable it is. Once you’ve mastered the classic version, it’s easy to customize it for any mood, season, or craving. From Tex-Mex spice to creamy Southern comfort, there’s a variation for everyone. These twists keep the spirit of the dish the same—simple, cozy, and satisfying—while adding exciting new flavors to your table.
Tex-Mex Style Chicken Cornbread Casserole
If you love bold flavors, this version is for you. Add one can of diced green chilies or jalapeños to the filling for a subtle kick, and sprinkle in a teaspoon of taco seasoning. For an even heartier base, mix in a half cup of black beans or corn kernels. Once baked, top the casserole with sliced avocado, fresh cilantro, and a drizzle of sour cream.
This Tex-Mex version pairs wonderfully with recipes like my chicken enchilada casserole with white sauce, which shares that creamy, cheesy comfort but has a touch of spice. Both dishes make great weeknight dinners or crowd-pleasing potluck additions.
Classic Southern Chicken Cornbread Casserole
Sometimes, simplicity wins. This version keeps things traditional, using plenty of butter and a sprinkle of thyme or sage for that old-fashioned Southern flavor. Replace the sour cream with buttermilk for a tangier base and add a handful of shredded cheddar to the cornbread layer for richness.
If you want to bring even more Southern charm to your meal, try serving it alongside my chicken broccoli potato casserole. Together, they make a spread that feels like Sunday supper at Grandma’s.
Add a Creamy Twist
For those who prefer a richer, creamier casserole, mix half a block of softened cream cheese into the chicken layer before baking. It melts beautifully and adds a silky texture that makes every bite extra indulgent. You can also top the baked casserole with a light layer of melted butter or honey butter for a glossy, golden finish.
Go Healthy (Without Losing Flavor)
It’s easy to lighten up chicken cornbread casserole without sacrificing comfort. Use low-fat sour cream, reduced-sodium soup, and lean chicken breast. Add diced bell peppers, spinach, or broccoli to sneak in extra veggies. I often use leftover grilled chicken from my grilled chicken and rice recipe—it gives a smoky depth while keeping things light.
If you’re into meal prepping, bake your casserole in smaller, individual ramekins. They reheat quickly and make perfect portioned lunches throughout the week.
What to Serve with Chicken Cornbread Casserole
This dish is hearty enough to stand alone, but pairing it with a side dish rounds out the meal beautifully. Here are a few serving ideas that complement the creamy, savory-sweet balance of the casserole:
- Green beans almondine – adds crunch and color
- Simple garden salad – fresh, tangy contrast
- Coleslaw – cool and creamy, perfect for balance
- Roasted sweet potatoes – echo the sweetness in the cornbread
- Pickled jalapeños or hot sauce – for a spicy kick
Frequently Asked Questions About Chicken Cornbread Casserole
What is chicken cornbread casserole made of?
Chicken cornbread casserole is made from a comforting combination of shredded chicken, cornbread mix, cream of chicken soup, creamed corn, and sour cream. The chicken creates a savory, protein-packed base, while the cornbread bakes into a golden crust with a slightly sweet, fluffy texture. Many cooks, myself included, love adding shredded cheddar cheese for extra richness or diced jalapeños for a little kick.
Can I make chicken cornbread casserole ahead of time?
Absolutely. You can assemble your chicken cornbread casserole up to 24 hours in advance. Simply prepare the chicken filling and cornbread layer as usual, then cover the dish tightly with plastic wrap or foil and refrigerate it. When you’re ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed.
What goes well with chicken cornbread casserole?
Because chicken cornbread casserole is hearty and rich, it pairs beautifully with lighter sides that balance its creamy texture. A crisp green salad, steamed green beans, or roasted vegetables are all perfect complements. If you’re in the mood for something a bit heartier, mashed potatoes or baked sweet potatoes are excellent too.
Can I freeze chicken cornbread casserole after baking?
Yes, this casserole freezes wonderfully. Once baked, allow it to cool completely, then wrap it tightly with aluminum foil or store it in an airtight container. It can stay frozen for up to 3 months. To reheat, thaw it overnight in the fridge, then warm it in a 350°F oven until heated through.
Conclusion
There’s something truly special about a dish that feels both nostalgic and effortless—and that’s exactly what chicken cornbread casserole delivers. It’s hearty, family-friendly, and endlessly adaptable, whether you’re making it for a weekday meal or a Sunday dinner.
For me, this recipe embodies everything I love about cooking: using simple ingredients, filling the house with warmth, and watching loved ones gather around the table for seconds. From that first golden bite to the last crumb, it’s a meal that never fails to comfort and satisfy.
So next time you’re craving something cozy and easy, preheat your oven and pull out the cornbread mix—your kitchen’s about to smell amazing.
For more check this BBQ Chicken Cornbread
