Chicken Cornbread Casserole
This Chicken Cornbread Casserole is a comfort food classic, combining tender chicken, sweet cornbread, and savory spices into a hearty dish that’s perfect for family dinners or potlucks. It’s easy to prepare and bursting with flavor.
Equipment
- 1 9x13-inch baking dish
- 1 large skillet
- 1 mixing bowl
- 1 oven
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn canned or frozen
- 1 cup milk
- 1 cup sour cream
- 1 package (8.5 oz) cornbread mix
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the shredded chicken and cook for about 5 minutes until heated through.
- In a mixing bowl, combine the corn, milk, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Add the cooked chicken to the bowl and mix until everything is evenly coated.
- Prepare the cornbread mix according to package instructions in a separate bowl.
- Grease the baking dish with a little bit of olive oil or cooking spray.
- Pour half of the cornbread batter into the bottom of the baking dish and spread it evenly.
- Spoon the chicken mixture over the cornbread layer, spreading it evenly.
- Pour the remaining cornbread batter over the top of the chicken mixture.
- Sprinkle the shredded cheddar cheese on top.
- Place the baking dish in the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
Notes
For added flavor, you can mix in diced bell peppers or onions with the chicken.
This casserole can be made a day in advance and stored in the refrigerator. Just bake it when ready to serve.
Feel free to substitute the chicken with cooked ground turkey or beef for a different twist.