Save A comforting hearty casserole featuring tender chicken sweet corn and a golden cornbread topping—perfect for family dinners or potlucks.
I first made this casserole for a Sunday family dinner and everyone went back for seconds. The crunchy cornbread top with its tender chicken filling has become a cozy staple whenever we want something hearty and simple.
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: 1 tablespoon for filling plus 1/4 cup melted for topping
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon for filling plus 1/2 teaspoon for topping
- Black pepper: 1/4 teaspoon
- Yellow cornmeal: 1 cup
- All-purpose flour: 1/2 cup
- Granulated sugar: 1 tablespoon
- Baking powder: 1 tablespoon
- Buttermilk: 1 cup
- Egg: 1 large
Instructions
- Prep Oven:
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish
- Sauté Vegetables:
- In a skillet melt 1 tablespoon butter over medium heat add onion and celery and sauté until softened about 4 minutes
- Make Filling:
- In a bowl combine cooked chicken sautéed vegetables corn cream of chicken soup sour cream cheddar cheese garlic powder smoked paprika salt and pepper. Mix well
- Layer in Dish:
- Spread chicken mixture evenly into dish
- Mix Cornbread:
- In a bowl whisk cornmeal flour sugar baking powder and salt together
- Combine Wet Ingredients:
- In another bowl whisk together buttermilk egg and melted butter and pour into dry ingredients. Stir just to combine
- Top Casserole:
- Spoon cornbread batter over chicken and spread gently
- Bake:
- Bake 35–40 minutes until cornbread is golden cooked through
- Rest and Serve:
- Let cool 5–10 minutes then serve warm
Save This casserole always brings everyone to the table no matter how busy our week has been. We love sharing laugh-filled bites together as the aroma fills the kitchen.
Serving Suggestions
Pair with a fresh green salad or steamed green beans for a complete meal that balances the savory richness of the casserole.
Allergy and Nutrition Info
Contains wheat egg milk and chicken. Each serving has about 410 calories with 19g fat and 23g protein so it is hearty enough for a main meal.
Swaps and Variations
Try substituting Greek yogurt for sour cream or adding roasted red peppers and fresh chives to the filling for extra flavor. A lightly oaked Chardonnay is a great wine pairing for this dish.
Save Enjoy this golden-topped casserole hot from the oven and make it ahead for a comforting meal anytime. It is sure to become a family favorite.
Recipe Questions & Answers
- → Can I use leftover chicken for this dish?
Yes, shredded leftover chicken works perfectly and helps save time while maintaining flavor.
- → What is the best way to ensure a golden cornbread topping?
Use buttermilk in the batter and bake at 375°F until the top turns a rich golden brown, about 35-40 minutes.
- → Can I add vegetables to the filling?
Absolutely, diced roasted red peppers or fresh chives add extra flavor and color to the filling.
- → What cheese is recommended?
Sharp cheddar cheese complements the flavors well, adding a creamy richness to the filling.
- → Is this dish suitable for freezing?
Yes, it can be assembled and frozen before baking; thaw overnight and bake as directed.
- → What sides pair well with this dish?
Light green salads or steamed green beans balance the hearty texture and add freshness.