Save A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping—perfect for family dinners or potlucks.
I first made this Southern Cornbread Chicken Casserole for a chilly Sunday dinner and my whole family instantly requested it again the following week. It quickly became one of our top go-to casseroles for both busy weeknights and casual get-togethers with friends.
Ingredients
- Cooked chicken: 2 cups, shredded (rotisserie or poached)
- Frozen corn kernels: 1 cup, thawed
- Cream of chicken soup: 1 cup, canned
- Sour cream: 1/2 cup
- Yellow onion: 1/2 cup, chopped
- Celery: 1/2 cup, chopped
- Cheddar cheese: 1/2 cup, shredded
- Unsalted butter: 1 tablespoon (for filling) & 1/4 cup melted (for cornbread)
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon (filling) & 1/2 teaspoon (cornbread 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 Oven and Dish:
- Preheat your 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 sauté until softened, about 4 minutes.
- Make Chicken Filling:
- In a large bowl, combine cooked chicken, sautéed onions and celery, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix well.
- Add to Baking Dish:
- Spread the chicken mixture evenly into the prepared baking dish.
- Mix Cornbread Dry Ingredients:
- In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry and stir just to combine (do not overmix).
- Top Casserole:
- Spoon the cornbread batter evenly over the chicken mixture, spreading gently to cover.
- Bake:
- Bake for 35–40 minutes, or until the cornbread topping is golden and cooked through.
- Cool and Serve:
- Let cool for 5–10 minutes before serving.
Save We love making this casserole for our family reunions each summer—it is always empty before dessert is even served! Leftovers heat up beautifully for quick lunches the next day.
Serving Suggestions
Pair with a crisp green salad or steamed green beans for a balanced meal. A lightly oaked Chardonnay makes for a delicious drink pairing with the cozy Southern flavors.
Variations
Add 1/2 cup diced roasted red peppers or 2 tablespoons chopped fresh chives to the filling for a flavor twist. Substitute Greek yogurt for sour cream to lighten things up if desired.
Nutrition Info
Each serving provides approximately 410 calories, 19 g fat, 37 g carbohydrates, and 23 g protein—so it offers satisfying fuel for busy days.
Save This casserole is a heartwarming Southern classic—sure to please a crowd and leave everyone wanting seconds. Enjoy every cheesy, golden bite!
Recipe FAQ
- → What type of chicken works best for this casserole?
Shredded rotisserie or poached chicken provide tender, flavorful meat that blends well with the other ingredients.
- → Can I add vegetables to enhance flavor?
Yes, sautéed onions and celery add a subtle sweetness, and diced roasted red peppers or fresh chives can brighten the filling.
- → How do I achieve a golden cornbread topping?
Ensure the oven is preheated to 375°F and bake until the topping is golden brown, approximately 35-40 minutes.
- → Is there a good alternative to sour cream?
Greek yogurt can be substituted for sour cream to add creaminess with a slightly tangy flavor.
- → What sides pair well with this dish?
A crisp green salad or steamed green beans complement the hearty casserole nicely.
- → Are there any suggested beverage pairings?
A lightly oaked Chardonnay pairs well, enhancing the rich and savory notes.