Pin it A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping—perfect for family dinners or potlucks.
This casserole became a staple after I brought it to a potluck and everyone asked for the recipe. The combo of chicken and cornbread is always a winner in my family.
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Ingredients
- Cooked chicken (shredded): 2 cups (rotisserie or poached)
- Frozen corn kernels: 1 cup, thawed
- Canned cream of chicken soup: 1 cup
- Sour cream: 1/2 cup
- Yellow onion (chopped): 1/2 cup
- Celery (chopped): 1/2 cup
- Cheddar cheese (shredded): 1/2 cup
- 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 for filling, 1/2 teaspoon for cornbread
- 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
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Instructions
- Prep oven and dish:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Cook aromatics:
- In a skillet, melt 1 tablespoon butter over medium heat. Add onions and celery, cook until softened, about 4 minutes.
- Mix 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 filling:
- Spread chicken mixture evenly in prepared baking dish.
- Make cornbread topping:
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk buttermilk, egg, and 1/4 cup melted butter, then combine with dry ingredients. Mix just until combined.
- Top casserole:
- Spoon cornbread batter evenly over chicken mixture and spread gently to cover.
- Bake:
- Bake for 35 to 40 minutes, until topping is golden and cooked through.
- Rest & serve:
- Let cool for 5 to 10 minutes before serving.
Pin it This casserole always brings our family together on chilly nights—my kids love scooping out the warm cornbread topping straight from the dish.
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Required Tools
9x13-inch baking dish, mixing bowls, skillet, whisk, spatula
Allergen Information
Contains: wheat, milk, eggs, chicken. May contain: gluten, soy depending on labels.
Nutritional Information
Per serving: 410 calories, 19 g total fat, 37 g carbohydrates, 23 g protein.
Pin it 
For best results, let the casserole cool a few minutes before slicing. Enjoy leftovers warmed up for lunch the next day.
Common Questions
- → What kind of chicken works best in this dish?
Shredded cooked chicken such as rotisserie or poached chicken works perfectly, providing tender texture and rich flavor.
- → Can I use fresh corn instead of frozen?
Yes, fresh corn kernels can be used; just blanch them briefly before adding to maintain sweetness and tenderness.
- → How do I ensure the cornbread topping stays moist?
Mix wet and dry ingredients gently and avoid overmixing. Using buttermilk and melting butter helps keep the topping moist and tender.
- → What spices enhance the flavor of this dish?
Smoked paprika and garlic powder add a warm, smoky depth that complements the savory filling beautifully.
- → Can I prepare this casserole in advance?
Yes, assemble the dish ahead and refrigerate before baking. Allow extra baking time if baking from cold.
