Creamy Chicken and Cornbread Casserole
A hearty and creamy chicken casserole topped with a golden cornbread crust, perfect for a comforting family dinner.
Equipment
- 1 9x13-inch baking dish lightly greased
- 1 Skillet for cooking chicken
- 1 Mixing Bowl large
Ingredients
Chicken Mixture
- 2 lbs chicken breasts boneless and skinless
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 onion diced
- 2 cloves garlic minced
Cornbread Topping
- 1 package 8.5 oz cornbread mix
- 2 large eggs
- 1/3 cup milk
- 1/4 cup unsalted butter melted
Instructions
Preparation
- Preheat oven to 375°F. Season chicken with salt and pepper. Cook in a skillet over medium heat until no longer pink. Remove and chop into bite-sized pieces.
- In the same skillet, sauté diced onion and minced garlic until translucent and fragrant.
- In a large bowl, combine chopped chicken, cream of chicken soup, sour cream, milk, shredded cheese, sautéed onions, and garlic. Stir to mix well.
- In a separate bowl, mix cornbread mix, eggs, milk, and melted butter until just combined. Do not overmix.
- Spread the chicken mixture evenly in a greased 9x13-inch baking dish. Pour cornbread batter over the top and spread evenly.
- Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown and cooked through.
Serving
- Allow casserole to rest for 10 minutes before serving. Cut into squares and serve warm.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Use full-fat sour cream and cheese for the creamiest texture. Bake until cornbread is golden and a toothpick comes out clean.
Ingredient Substitutions: Use gluten-free cornbread mix and lactose-free sour cream if needed.
How to Serve: Serve with a side salad or steamed vegetables.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the chicken mixture a day in advance and store in the fridge. Add cornbread topping just before baking.
Ingredient Substitutions: Use gluten-free cornbread mix and lactose-free sour cream if needed.
How to Serve: Serve with a side salad or steamed vegetables.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the chicken mixture a day in advance and store in the fridge. Add cornbread topping just before baking.