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    Home » Recipes » Chicken

    Chicken Cornbread Casserole Recipe

    Published: Dec 13, 2021 · Modified: Sep 10, 2024 by Eileen Murphy Kelly

    Jump to Recipe
    Two photos of cornbread chicken casserole, 1st photo is the casserole in a white casserole dish with a glass next to it. The bottom photo is a plate full of the yellow casserole with a clear glass behind the plate as well as the casserole dish.

    Chicken Cornbread Casserole is pure comfort food. Layered chicken or leftover turkey with veggies and a delicious cornbread layer make a mouthwatering casserole dinner.

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    Jump to:
    • ❤️ Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love this recipe

    • Our easy Chicken Cornbread Casserole is a super easy dinner recipe.
    • The chicken casserole is a great way use of leftover chicken, rotisserie chicken, and turkey.
    • It travels well so perfect for pot lucks and family get togethers for a mouthwatering savory casserole.
    • A perfect weeknight meal for everyone to love.

    Ingredients

    • unsalted butter
    • yellow corn meal
    • whole milk
    • cream style corn, can
    • eggs 
    • baking soda
    • salt
    • cheddar cheese, shredded
    • cooked chicken or turkey
    • fresh cilantro, chopped
    • pickled jalapenos
    • red pepper, diced
    • olive oil
    • salsa, optional garnish
    • sour cream, optional garnish

    Equipment

    As an Amazon Associate, I earn from qualifying purchases.

    • 9" x 13" casserole dish
    • Mixing Bowls
    • Measuring Spoons
    • Knives
    • Cutting Board
    • Wooden Spoon

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    1. Pre-heat oven to 350°F. Use non-stick cooking spray or grease a 13" x 9" inch pan or 3-quart casserole dish. Use 2 Tablespoons of cornmeal to flour the inside of the pan.

    2. Heat olive oil in a large skillet over medium-high heat, add in red peppers and sauté for 10 minutes, or until softened.

    3. In a large mixing bowl whisk together melted butter, milk, cream corn, eggs baking soda, and salt until well mixed. Mix in remaining cornmeal. Stir until well incorporated.

    4. Pour cornbread mixture, all but 1 ½ cups of the cornmeal mixture into the bottom of your prepared pan.

    5. Sprinkle the shredded chicken ( or turkey) evenly across the top. Layer the shredded cheese over the chicken evenly.

    6. Sprinkle cilantro and cooked red peppers across the cheese. Lay jalapenos across the top using as many as you’d like to adjust the level of spice.

    7. Pour the remaining cornbread batter across the top. The toppings will show through, spread it as evenly as possible.

    8. Place in the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

    9. Serve warm topped with salsa and sour cream if desired.

    Storage

    Leftover chicken cornbread casserole can be kept in the refrigerator in an airtight covered container for up to 3 days.

    Expert Tips

    Expert Tip: A great recipe for leftover chicken, turkey, and roteissere chicken.

    Frequently Asked Questions

    Can raw chicken be used in this casserole?

    I recommend using cooked chicken to make the casserole. If using raw chicken, the internal temperature of the casserole and specifically the chicken must be at 165°F before eating.

    Should I cover the casserole while cooking?

    I recommend covering the casserole with aluminum foil for the first 20-25 minutes. Then remove the foil so the top of the casserole gets a nice golden brown color.

    Variations

    • Use jiffy cornbread mix in a pinch or short on time. If using the jiffy mix, leave out the flour, corn meal, baking soda, and salt.
    • Use other cheese such as monterey jack or Colby jack.
    • Chicken breasts are my favorite for this recipe but chicken thighs can be used.
    • Use leftover smoked turkey for a fabulous casserole.
    • Instant Pot shredded chicken is fantastic in this chicken cornbread casserole.
    • Add in green chiles in lieu of jalapenos.
    • When adding the peppers, feel free to add diced onion or chopped green onions.
    • If you have leftover ground beef, that can be used in lieu of chicken for a delcious meal.
    • Make this more of a Mexican chicken cornbread casserole by adding chili powder and cumin to the chicken.

    Serving Suggestions

    Nothing is better than a simple Arugula Salad to pair with any chicken casserole.

    Keep up the spice with this Weight Watchers Ceasar Salad with Poblano Dressing.

    Similar recipes

    Chicken Broccoli Rice Casserole is a family favorite.

    I'd say one of my most popular recipes is this amazing Southern Cornbread Dressing, enjoy!

    Beef Enchilada Casserole is another keeper that you should definitely check out.

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    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    📖 Recipe

    A glass plate with yellow cornbread, peppers, and chicken with the white casserole dish behind the plate.

    Layered Cornbread Casserole

    Comfort food at its finest, a delicious chicken cornbread casserole is a delicious dinner for a cozy weeknight meal. A great addition for a potluck dinner. A zesty meal with a slight kick from jalapenos.
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    Course: Main Course
    Cuisine: American
    Keyword: cornbread casserole, cornbread casserole from scratch, leftover chicken or turkey cornbread casserole
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    0 minutes minutes
    Total Time: 1 hour hour
    Servings: 8 servings
    Calories: 513kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • 9x13 inch casserole dish
    • Stainless Steel Mixing Bowls
    • Measuring Spoons and Cups
    • Cast Iron Skillet
    • Wooden Spoon

    Ingredients

    • ½ cup unsalted butter, melted
    • 1 ¼ cup yellow corn meal + 2 Tablespoons
    • 1 ½ cup whole milk
    • 1 (14.75) ounce can, cream corn
    • 3 large eggs
    • ¾ teaspoon baking soda
    • 2 teaspoon salt
    • 8 ounce cheddar cheese, shredded
    • 3 cups cooked chicken or turkey
    • ¼ cup fresh cilantro, chopped
    • ¼ - ½ cup pickled jalapenos
    • ½ cup red pepper, diced
    • 1 Tablespoon olive oil
    • salsa, optional garnish
    • sour cream, optional garnish

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    • Preheat the oven to 350°F. Grease a 13" x 9" inch pan or 3 quart casserole dish.
    • Use 2 Tablespoons of the cornmeal to flour the inside of the pan.
    • Heat olive oil in the bottom of a skillet over medium heat, add in red peppers and sauté for about 10 minutes, or until softened.
    • In a large mixing bowl whisk together melted butter, milk, cream corn, eggs baking soda, and salt until well mixed
    • Mix in remaining cornmeal. Stir until well incorporated.
    • Pour all but 1 ½ cups of the cornmeal mixture into the bottom of your prepared pan.
    • Sprinkle the shredded chicken ( or turkey) evenly across the top
    • Layer the shredded cheese over the chicken evenly.
    • Sprinkle cilantro and cooked red peppers across the cheese
    • Lay jalapenos across the top using as many as you’d like to adjust the level of spice.
    • Pour the remaining cornmeal batter across the top. The toppings will show through, spread it as evenly as possible.
    • Place in the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
    • Serve warm topped with salsa and sour cream if desired.

    NOTES

    Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
     
    I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
     

    Nutrition

    Serving: 1serving | Calories: 513kcal | Carbohydrates: 32g | Protein: 31g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1178mg | Potassium: 437mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1264IU | Vitamin C: 15mg | Calcium: 283mg | Iron: 2mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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    Thank you for sharing!

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