Chicken Cornbread Casserole

Why You’ll Love Chicken Cornbread Casserole Recipe

• It’s easy to assemble in about 15 minutes and then bake—minimal hands‑on time.

• The combination of shredded chicken, creamy corn, and a golden cornbread crust delivers both flavor and texture.

• Great for using up leftover chicken or rotisserie chicken, making it perfect for busy evenings.

• It’s a crowd‑pleaser that can be doubled for potlucks or served as a comforting family dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (about 3 cups)

• One box of cornbread mix

• Cream‑style corn (one 14.75 oz can)

• A large egg

• Melted butter (about 2 tablespoons)

• Shredded cheese (Colby and Monterey Jack combined)

• Salt and pepper, to taste

• Optional: chopped green chiles or jalapeños for a little heat

• Optional: fresh parsley or chives for garnish

Directions

1. Preheat your oven to 350 °F (175 °C).

2. In a large mixing bowl, combine the cornbread mix, cream‑style corn, melted butter, and the egg. Stir until just combined.

3. Spread the shredded cooked chicken evenly in the bottom of a greased 9×13‑inch (or similar size) baking dish. Season the chicken with salt and pepper.

4. Pour the corn‑cornbread batter over the chicken, spreading it gently so it covers evenly.

5. Sprinkle the shredded cheese over the top of the casserole.

6. Bake in the preheated oven for about 25–30 minutes, or until the top is golden and the cornbread is cooked through. If you like extra browning, you can broil for 1–2 minutes at the end—watch closely.

7. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley or chives if desired.

8. Serve warm, perhaps with a side salad or steamed vegetables.

Servings and timing

This casserole serves about 6–8 people.
Prep time: ~15 minutes
Bake time: ~25–30 minutes
Total time: approx. 40–45 minutes

Variations

• Spicy version: Add chopped jalapeños or a can of diced green chiles to the chicken layer for some heat.

• Veggie boost: Stir in a cup of frozen or fresh corn kernels, or chopped bell pepper into the chicken layer.

• Cheesier: Use a blend of cheddar and pepper jack cheese, or double the cheese topping for extra richness.

• Herbed version: Mix in chopped fresh herbs like thyme or rosemary into the batter for fragrance.

• Low‑carb twist: Skip the cornbread mix, use a cauliflower‑cornbread batter (if available) for a lighter version.

• One‑pot meal: Add in a can of drained black beans or cooked quinoa under the chicken layer for extra protein and fiber.

Storage/Reheating

• Storage: Allow the casserole to cool, then cover tightly and store in the refrigerator for up to 3–4 days.

• Freezing: You can freeze the cooled casserole (well covered) for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Preheat your oven to 350 °F (175 °C). Place the refrigerated casserole (covered) in the oven and bake about 15–20 minutes until heated through. If reheating from frozen, bake (covered) for ~30–35 minutes, then remove cover and bake another 5–10 minutes to crisp the top. You can also reheat individual portions in the microwave for about 1–2 minutes, stirring or checking half‑way through.

FAQs

What type of chicken should I use?

You can use cooked shredded chicken from a rotisserie, leftover roasted chicken, or poached chicken breasts that have been cooled and shredded.

Can I use a homemade cornbread mix instead of boxed?

Yes — if you prefer homemade, you can substitute your favorite cornbread batter. Just ensure the consistency is similar so it bakes properly.

Is cream‑style corn necessary?

Cream‑style corn helps create a creamy base under the cornbread topping. You could substitute with whole kernel corn plus a little heavy cream or sour cream, but the texture will differ slightly.

How do I prevent the cornbread from becoming soggy on top of the chicken?

Make sure the chicken layer isn’t overly wet (drain excess liquid) and spread the cornbread mixture evenly. Preheating the oven and baking until the top is properly set and golden will also help.

Can I prepare this casserole ahead of time?

Yes — you can assemble it, cover it, and refrigerate it for up to 12 hours before baking. Add a few extra minutes to the bake time if baking straight from cold.

What side dishes go well with this?

A simple green salad, steamed broccoli, roasted vegetables, or a side of sautéed greens all pair nicely. You could also serve with a fresh fruit salad for contrast.

Can I make this vegetarian?

Yes — replace the chicken with cooked beans (like black beans or white beans) or sautéed vegetables (zucchini, bell pepper, mushrooms) and proceed with the cornbread topping as directed.

How can I make it gluten‑free?

Use a gluten‑free cornbread mix and ensure all other ingredients (cream‑style corn, shredded cheese) are certified gluten‑free.

Will leftovers taste good the next day?

Absolutely — the flavors often meld and improve overnight. Just reheat as directed in the Storage/Reheating section.

Can I increase the recipe size for a larger crowd?

Yes — simply double the ingredients and use a larger baking dish (for example 13×18 inches) or two 9×13 dishes. Adjust bake time slightly (adding ~5–10 minutes) until the top is golden and set.

Conclusion

This Chicken Cornbread Casserole is a simple yet satisfying dish that brings together shredded chicken, creamy corn, and a golden cornbread topping into one crowd‑pleasing bake. It’s easy to throw together, perfect for a weeknight dinner, and versatile enough to adapt to your taste preferences. Whether you’re cooking for family, hosting friends, or just want comfort food that doesn’t require hours in the kitchen, this recipe is a dependable go‑to.