Save to Pinterest A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping—perfect for family dinners or potlucks.
I remember serving this dish last winter at a big family get-together. Everyone came back for seconds, and the kids loved the sweet cornbread top mixed with savory chicken filling.
Ingredients
- Cooked chicken: 2 cups, shredded (rotisserie or poached)
- Frozen corn kernels: 1 cup, thawed
- Canned cream of chicken soup: 1 cup
- 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) plus 1/4 cup melted (for topping)
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon (filling) plus 1/2 teaspoon (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 cook 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.
- Transfer filling:
- Spread the chicken mixture evenly into the prepared baking dish.
- Mix dry topping ingredients:
- In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine wet topping ingredients:
- In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry and stir to combine (do not overmix).
- Add cornbread topping:
- 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 to Pinterest When we make this casserole, everyone sits together at the table, enjoying stories and the comfort of a classic Southern meal. It's perfect for welcoming guests or a Sunday supper.
Required Tools
9x13-inch baking dish, mixing bowls, skillet, whisk, spatula
Notes
For extra flavor, add 1/2 cup diced roasted red peppers or 2 tablespoons chopped fresh chives. Substitute Greek yogurt for sour cream. Serve with a green salad or steamed green beans. A lightly oaked Chardonnay pairs well.
Nutritional Information
Per serving: Calories: 410, Total Fat: 19 g, Carbohydrates: 37 g, Protein: 23 g.
Save to Pinterest This casserole brings warmth to any table. Prep ahead for busy nights and enjoy leftovers for lunch!
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well and adds tender, flavorful meat to the casserole.
- → How do I ensure the cornbread topping is moist yet golden?
Mix the cornbread batter gently without overmixing, then bake until the top is golden and a toothpick inserted comes out clean.
- → Can I add vegetables to the filling?
Absolutely. Diced roasted red peppers or fresh chives can enhance flavor and texture.
- → What can I serve with this casserole?
It pairs nicely with crisp green salads or steamed green beans for a balanced meal.
- → Is there a suggested wine pairing?
A lightly oaked Chardonnay complements the dish’s creamy and savory notes beautifully.