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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❤️ 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
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Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- 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
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.
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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📖 Recipe
Layered Cornbread Casserole
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
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
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.
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