Save A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping—perfect for family dinners or potlucks.
This recipe became a staple in our home after I first threw it together for a busy Sunday supper. The aroma of the cornbread topping baking in the oven always brings everyone to the kitchen, excited for a cozy Southern meal.
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) and 1/4 cup, melted (for topping)
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon (filling) and 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
- Large egg: 1
Instructions
- Prepare the 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.
- Mix the 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.
- Layer the casserole base:
- Spread the chicken mixture evenly into the prepared baking dish.
- Make the cornbread topping (dry ingredients):
- In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Make the cornbread topping (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.
- Assemble 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.
- Rest and serve:
- Let cool for 5–10 minutes before serving.
Save We love gathering around the table to enjoy this casserole together. It's always the first dish to disappear at family potlucks, and even picky eaters go back for seconds!
Serving Suggestions
Pair this hearty casserole with a crisp green salad or steamed green beans for a complete Southern-inspired meal.
Nutritional Information
Each serving provides approximately 410 calories, 19 g fat, 37 g carbohydrates, and 23 g protein.
Variations & Add-Ins
Stir in 1/2 cup diced roasted red peppers or 2 tablespoons chopped fresh chives for extra color and flavor. For a tangy twist, substitute Greek yogurt for sour cream.
Save Enjoy this comforting casserole with your loved ones—and don't be surprised if it becomes your new family favorite!
Recipe FAQ
- → Can I use fresh corn instead of frozen?
Yes, fresh corn kernels can be used as a flavorful substitute for frozen corn. Simply cut them off the cob and add as indicated.
- → What type of chicken works best for the filling?
Shredded rotisserie or poached chicken offers tender texture and easy preparation for this dish.
- → How do I ensure the cornbread topping is golden and moist?
Baking until the crust is golden (about 35–40 minutes) and not overmixing the batter will yield a moist, tender topping.
- → Can I add vegetables for extra nutrition?
Adding diced roasted peppers or chopped fresh chives to the filling enhances flavor and nutritional value.
- → What sides pair well with this casserole?
Serve alongside steamed green beans or a crisp green salad for a balanced meal.
- → Is there a suggested beverage pairing?
A lightly oaked Chardonnay complements the savory and sweet notes of this dish beautifully.