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Chicken Cornbread Casserole

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This Chicken Cornbread Casserole is a comforting Southern-style dish made with shredded chicken, creamy soup, cornbread mix, and classic vegetables, baked to golden perfection.

Ingredients

  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked shredded chicken
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup
  • 1 (15 oz) can whole kernel corn, drained
  • 1/2 cup sour cream
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon poultry seasoning
  • 1 (8.5 oz) box Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup milk

Instructions

  1. Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
  2. In a skillet over medium heat, melt butter and sauté onion, celery, and carrots until tender, about 5-7 minutes. Add garlic and cook for 1 more minute.
  3. In a large bowl, combine the sautéed vegetables, shredded chicken, cream of chicken soup, cream of celery soup, corn, sour cream, black pepper, and poultry seasoning. Mix until well combined.
  4. Spread the chicken mixture evenly into the prepared baking dish.
  5. In a separate bowl, mix the Jiffy Corn Muffin Mix with egg and milk until just combined. Spoon the batter evenly over the chicken mixture.
  6. Bake for 30-35 minutes, or until the cornbread topping is golden and cooked through.
  7. Let rest for 5 minutes before serving.

Notes

  • You can use rotisserie chicken for convenience.
  • Feel free to add cheese to the top for a cheesy twist.
  • Frozen mixed vegetables can be used in place of fresh ones.
  • Make ahead and refrigerate before baking for up to 24 hours.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-cornbread-casserole/