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 casserole for a Sunday supper when we needed something filling and cozy. Everyone loved the buttery cornbread topping and the creamy, 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 (filling): 1 tablespoon
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt (filling): 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Yellow cornmeal: 1 cup
- All-purpose flour: 1/2 cup
- Granulated sugar: 1 tablespoon
- Baking powder: 1 tablespoon
- Salt (cornbread): 1/2 teaspoon
- Buttermilk: 1 cup
- Egg: 1 large
- Unsalted butter (cornbread): 1/4 cup, melted
Instructions
- Prepare oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook filling 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:
- In a large bowl, combine chicken, sautéed onions and celery, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix well.
- Assemble casserole:
- Spread chicken mixture evenly in prepared dish.
- Make cornbread topping:
- In another bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet into dry and stir just to combine.
- Add topping:
- Spoon cornbread batter evenly over chicken mixture, spreading gently.
- Bake:
- Bake 35–40 minutes until topping is golden and cooked through.
- Cool and serve:
- Let casserole cool for 5–10 minutes before serving.
Save This dish always brings my family together around the table, especially on chilly evenings. My kids like to help spoon the cornbread batter on top, which makes dinner prep a family affair.
Serving Suggestions
Serve with a crisp green salad or simple steamed green beans for a complete meal.
Variations
Add 1/2 cup diced roasted red peppers or 2 tablespoons chopped chives to the chicken filling for extra color and flavor.
Nutrition
Each serving contains 410 calories, 19 g fat, 37 g carbohydrates, and 23 g protein.
Save This Southern favorite is sure to be requested time and again. It reheats well—store leftovers tightly covered in the fridge and enjoy within 3 days.
Common Questions
- → Can I use fresh corn instead of frozen?
Yes, fresh corn kernels work well; simply cut them off the cob and use the same quantity for a sweeter, fresher taste.
- → How do I prevent the cornbread topping from drying out?
Mix wet and dry ingredients gently and avoid overbaking. Cover with foil if browning too quickly.
- → What can I add for extra flavor?
Diced roasted red peppers or fresh chives complement the filling and enhance the overall flavor profile.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the casserole, cover, and refrigerate for up to 24 hours before baking to save time.
- → What side dishes pair well with this main dish?
A crisp green salad or steamed green beans offer fresh, light complements to the rich casserole.