Save A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping—perfect for family dinners or potlucks.
I made this Southern Cornbread Chicken Casserole for my weekly Sunday dinner and it instantly became a new favorite. The sweet corn and fluffy cornbread topping make every bite cozy, while the creamy chicken base keeps everyone coming back for seconds.
Ingredients
- Cooked chicken, shredded: 2 cups (rotisserie or poached)
- Frozen corn kernels, thawed: 1 cup
- Canned cream of chicken soup: 1 cup
- Sour cream: 1/2 cup
- Yellow onion, chopped: 1/2 cup
- Celery, chopped: 1/2 cup
- Cheddar cheese, shredded: 1/2 cup
- Unsalted butter: 1 tablespoon (for filling), 1/4 cup melted (for topping)
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon for filling, 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
- Prepare the oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Sauté vegetables:
- In a skillet, melt 1 tablespoon butter over medium heat. Add onions and celery and cook until softened, about 4 minutes.
- Mix chicken filling:
- Combine cooked chicken, sautéed onions and celery, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and pepper in a large bowl. Mix well.
- Assemble casserole:
- Spread chicken mixture evenly into the prepared dish.
- Make cornbread batter:
- In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry and stir just to combine.
- Top casserole:
- Spoon cornbread batter evenly over the chicken mixture, spreading gently to cover.
- Bake:
- Bake for 35 to 40 minutes, or until cornbread topping is golden and cooked through.
- Rest and serve:
- Let cool for 5 to 10 minutes before serving.
Save This casserole is always the centerpiece when my family gathers, especially on chilly evenings. It gets rave reviews from both kids and adults, and there's never any leftovers!
Serving Suggestions
Pair each portion with a crisp green salad or a side of steamed green beans for a well-rounded meal. A lightly oaked Chardonnay also complements the dish wonderfully.
Ingredient Swaps
Greek yogurt can replace sour cream for a tangier twist, and try adding roasted red peppers or fresh chives to the filling for extra flavor.
Nutrition Info
Each serving has about 410 calories, 19g total fat, 37g carbohydrates, and 23g protein.
Save Enjoy this hearty dish freshly baked! It's perfect for sharing and makes tasty leftovers for the next day.
Recipe Questions
- → What cooking dish size is recommended?
A 9x13-inch baking dish works best to ensure even cooking and proper layering.
- → Can I prepare this dish in advance?
Yes, assemble the casserole a few hours ahead and refrigerate; bake before serving for best texture.
- → How can I add extra flavor to the filling?
Incorporate roasted red peppers or fresh chives to elevate the savory profile.
- → Is it possible to substitute sour cream?
Greek yogurt works well in place of sour cream without compromising creaminess.
- → What temperature should I bake at?
Bake at 375°F (190°C) until the cornbread topping is golden and the filling is hot, approximately 35–40 minutes.
- → What side dishes complement this meal?
A crisp green salad or steamed green beans offer fresh, balanced accompaniments.