Let’s face it, some days just scream for comfort food that hugs your soul and fills your belly with joy. Luckily, this chicken cornbread casserole delivers exactly that—a hearty, savory masterpiece that combines tender chicken, sweet corn, and fluffy cornbread topping into one glorious baking dish adventure.
Why This Recipe Works
- The cornbread topping bakes up golden and slightly crispy on top while staying moist underneath, creating perfect textural contrast.
- Using both cream of chicken soup and sour cream in the filling ensures maximum creaminess without making the dish too heavy.
- Pre-cooking the chicken with onions and seasonings builds layers of flavor that permeate throughout the casserole.
- The combination of fresh and canned corn provides both sweet bursts and consistent corn flavor in every bite.
- Baking at 375°F allows the cornbread to cook through without burning while the filling bubbles to perfection.
Ingredients
- 2 cups cooked chicken breast, shredded (about 2 large breasts)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (15 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup fresh or frozen corn kernels
- 1 can (15 oz) whole kernel corn, drained
- 1 cup shredded cheddar cheese
- 1 package (8.5 oz) cornbread mix
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Mixing bowls (2 medium, 1 large)
- Whisk
- Measuring cups and spoons
- Spatula or wooden spoon
- Chef’s knife and cutting board
Instructions
Prepare the Chicken Mixture
Start by melting 1 tablespoon of butter in your large skillet over medium heat. Add the finely diced onion and cook for about 5 minutes until translucent and fragrant. Toss in the minced garlic and cook for another 30 seconds until you can smell that gorgeous garlic aroma. Add your pre-cooked shredded chicken to the skillet along with both types of corn—the fresh or frozen kernels and the drained canned corn. Sprinkle in the paprika, black pepper, salt, and optional cayenne pepper if you’re feeling spicy. Stir everything together and let it cook for another 3-4 minutes until well combined and heated through. Remove from heat and let it cool slightly while you prepare the other components.
Create the Creamy Base
In a large mixing bowl, combine the cream of chicken soup and sour cream. Whisk them together until smooth and fully incorporated—no lumps allowed! This combination creates the luxurious base that will hold our casserole together and keep everything moist during baking. Gradually fold in the chicken and corn mixture from the skillet, making sure every bit gets coated in that creamy goodness. Stir in 3/4 cup of the shredded cheddar cheese, reserving the remaining 1/4 cup for the topping later. The cheese will melt into the sauce as it bakes, creating little pockets of cheesy delight throughout the casserole.
Prepare the Cornbread Topping
Assemble the Casserole
Preheat your oven to 375°F and lightly grease your 9×13 inch baking dish with the remaining tablespoon of butter or cooking spray. Spread the chicken and cream mixture evenly across the bottom of the dish, using a spatula to create a smooth, level surface. This even layer ensures consistent cooking and makes serving easier later. Carefully pour the cornbread batter over the chicken mixture, starting from the center and working outward. Use a spatula to gently spread the batter to cover the entire surface, but don’t press down too hard—we want to maintain that fluffy texture. Sprinkle the remaining 1/4 cup of cheddar cheese over the top for extra cheesy goodness.
Bake to Perfection
Place the assembled casserole in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the cornbread topping is golden brown and a toothpick inserted into the center comes out clean—no wet batter clinging to it. The edges should be bubbling slightly, and the cheese on top should be fully melted and possibly starting to get those delicious browned spots. Let the casserole rest for about 10 minutes after removing it from the oven—this allows the filling to set slightly so it doesn’t run everywhere when you serve it. The resting time also makes it easier to cut clean portions.
Tips and Tricks
If you want to take your chicken cornbread casserole to the next level, consider these pro tips that aren’t covered in the main instructions. For the chicken, try using rotisserie chicken—it’s already perfectly seasoned and incredibly moist, plus it saves you cooking time. If you’re cooking chicken specifically for this recipe, poach it in well-seasoned broth instead of boiling or baking to keep it extra tender. For the cornbread topping, consider adding 1/4 cup of canned creamed corn to the batter—it adds moisture and intensifies the corn flavor beautifully. If you like a sweeter cornbread, add a tablespoon of honey or sugar to the batter mixture. For extra texture, mix in 2 tablespoons of finely chopped jalapeños or 1/4 cup of crispy cooked bacon bits into the chicken layer. If you’re making this ahead, assemble everything except the cornbread topping, cover and refrigerate for up to 24 hours, then add the batter right before baking—you may need to add 5-10 minutes to the baking time. For freezing, bake the casserole completely, let it cool entirely, then wrap tightly and freeze for up to 3 months—reheat covered at 350°F until heated through. If your cornbread is browning too quickly but the center isn’t done, tent with foil for the remaining baking time. For extra crispy edges, bake in a cast iron skillet instead of a baking dish—just make sure it’s oven-safe! Finally, if you want to make this gluten-free, use a gluten-free cornbread mix and ensure your cream of chicken soup is gluten-free certified.
Recipe Variations
- Southwestern Style: Add 1 can of drained black beans, 1 diced green bell pepper, and 1 teaspoon of cumin to the chicken mixture. Replace the cheddar cheese with pepper jack and top with sliced jalapeños before baking. The beans add protein and texture while the pepper jack brings a nice kick that complements the cornbread beautifully.
- Buffalo Chicken Version: Mix 1/2 cup of buffalo sauce into the chicken mixture and use blue cheese instead of cheddar. Add 1/2 cup of chopped celery for crunch. The spicy buffalo flavor cuts through the richness of the casserole while the blue cheese adds tangy complexity.
- Vegetarian Option: Omit the chicken and use 2 cups of cooked quinoa or lentils instead. Use cream of mushroom soup instead of chicken soup and add 1 cup of chopped mushrooms sautéed with the onions. The lentils provide similar texture to ground meat while maintaining protein content.
- Breakfast Casserole: Replace the chicken with cooked breakfast sausage or bacon, use cream of mushroom soup, and add 1 cup of frozen hash browns to the mixture. Serve with maple syrup on the side for dipping—the sweet and savory combination is incredible.
- Cheesy Supreme: Add 1/2 cup of cream cheese to the sour cream mixture and use a blend of three cheeses—cheddar, Monterey jack, and parmesan. Top with buttery cracker crumbs mixed with the cheese for extra crunch factor.
Frequently Asked Questions
Can I use homemade cornbread instead of a mix?
Absolutely! If you prefer homemade cornbread, use your favorite recipe that makes about 8×8 inch pan worth of batter. Typically this would be 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup milk, 1/4 cup oil or melted butter, and 1 egg. Mix the dry ingredients separately from the wet, then combine just until moistened. The advantage of homemade is you control the ingredients, but the mix saves time and ensures consistent results every time.
How do I know when the casserole is fully cooked?
The most reliable method is the toothpick test—insert a toothpick into the center of the cornbread topping. If it comes out clean with no wet batter clinging to it, your casserole is done. Additionally, the edges should be bubbling slightly, the cornbread should be golden brown, and an instant-read thermometer inserted into the center should read 200°F. The filling will continue to set as it rests, so don’t worry if it seems slightly loose right out of the oven.
Can I make this casserole ahead of time?
Yes, this casserole is excellent for make-ahead preparation. You can assemble the entire casserole up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator while preheating the oven, then bake as directed—you may need to add 5-10 minutes to the baking time since it’s starting cold. Alternatively, you can bake it completely, then refrigerate and reheat portions as needed. The cornbread may soften slightly upon reheating but still tastes delicious.
What’s the best way to store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. For best results, reindividual portions in the oven at 350°F for 15-20 minutes until heated through. You can also microwave portions, but the cornbread will become softer this way. If you want to freeze leftovers, wrap individual portions tightly in plastic wrap and then foil, or use freezer-safe containers. Frozen casserole will keep for up to 3 months—thaw in refrigerator overnight before reheating.
Can I use frozen corn instead of canned?
Definitely! Frozen corn works beautifully in this recipe—in fact, many prefer it because it often has better texture and flavor than canned corn. Use 2 cups of frozen corn kernels (no need to thaw) in place of the canned corn. The frozen corn will release some moisture during baking, which actually helps keep the casserole moist. If using frozen corn, you might want to reduce any additional salt slightly since frozen vegetables often contain less sodium than canned.
Summary
This chicken cornbread casserole combines tender chicken, sweet corn, and creamy sauce topped with fluffy cornbread for the ultimate comfort food. Perfect for family dinners or potlucks, it’s hearty, satisfying, and guaranteed to become a household favorite.
