Save A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping—perfect for family dinners or potlucks.
I first tried this casserole on a rainy evening with my kids eager for something cozy. The aroma in my kitchen had everyone waiting near the oven, and we all agreed it became an instant favorite.
Ingredients
- Cooked chicken: 2 cups, shredded (rotisserie or poached)
- Frozen corn kernels: 1 cup, thawed
- Canned cream of chicken soup: 1 cup
- Sour cream: 1/2 cup
- Chopped yellow onion: 1/2 cup
- Chopped celery: 1/2 cup
- Shredded cheddar cheese: 1/2 cup
- Unsalted butter: 1 tablespoon for filling + 1/4 cup melted for topping
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon for filling + 1/2 teaspoon for 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 oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Sauté aromatics:
- Melt 1 tablespoon butter in a skillet on medium heat. Add onions and celery. Sauté until softened, about 4 minutes.
- Combine filling:
- In a large bowl, mix cooked chicken, sautéed onions and celery, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Layer filling:
- Spread chicken mixture in prepared baking dish.
- Mix cornbread dry ingredients:
- In another bowl, stir together cornmeal, flour, sugar, baking powder, and 1/2 teaspoon salt.
- Mix wet ingredients:
- In a separate bowl, whisk buttermilk, egg, and 1/4 cup melted butter.
- Combine cornbread batter:
- Pour wet into dry ingredients. Stir gently to combine (do not overmix).
- Top casserole:
- Spoon batter evenly over chicken mixture, and spread gently to cover.
- Bake:
- Bake 35 to 40 minutes until golden and cooked through.
- Cool and serve:
- Let casserole cool 5 to 10 minutes before serving.
Save The first time we made this, my kids helped whisk the cornbread batter and giggled as they tried to spread it. Sharing this dish at the table always brings everyone together for warm conversation.
Helpful Notes
For extra flavor, you can add roasted red peppers or fresh chives to the filling. Greek yogurt works as a sour cream substitute, and serving with a crisp salad makes a balanced meal.
Allergen and Nutrition Info
This casserole contains wheat, eggs, milk, and chicken. Each serving is about 410 calories, offering 19 g fat, 37 g carbohydrates, and 23 g protein.
Serving Suggestions
Pair this casserole with steamed green beans or a light Chardonnay to highlight the savory and sweet flavors.
Save This casserole is sure to become a repeat favorite for cozy dinners or holiday gatherings. Enjoy every bite with those you love.
Recipe Guide
- → What is the best way to cook the chicken for this dish?
Using rotisserie or poached chicken works well as it stays tender and moist. Shredded cooked chicken blends nicely with the filling ingredients.
- → Can I substitute sour cream in the filling?
Yes, Greek yogurt can be used as a substitute, providing similar creaminess with a slightly tangier flavor.
- → How do I ensure the cornbread topping is golden and cooked through?
Bake at 375°F (190°C) for 35–40 minutes until the topping turns golden and a toothpick inserted comes out clean.
- → What side dishes complement this meal?
Serve with a crisp green salad or steamed green beans to balance the hearty casserole flavors.
- → Can I add extra vegetables to the filling?
Yes, diced roasted red peppers or chopped fresh chives enhance flavor and texture without overpowering the main ingredients.
- → What wine pairs well with this dish?
A lightly oaked Chardonnay complements the rich, savory flavors of the chicken and cornbread topping.