Pin A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping—perfect for family dinners or potlucks.
This casserole was a hit at our last family gathering: everyone went back for seconds. The combination of juicy chicken, sweet corn, and fluffy cornbread topping always gets requests for the recipe.
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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: 1/2 cup, chopped
- Celery: 1/2 cup, chopped
- Cheddar cheese: 1/2 cup, shredded
- Unsalted butter: 1 tablespoon (for sautéing), plus 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
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Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Sauté Vegetables:
- In a skillet, melt 1 tablespoon butter over medium heat. Add onions and celery and sauté until softened, about 4 minutes.
- Mix Chicken 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 in Dish:
- Spread the chicken mixture evenly into the prepared baking dish.
- Prepare Cornbread Batter:
- In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk buttermilk, egg, and melted butter. Pour wet ingredients into dry and stir just to combine (do not overmix).
- Top Filling:
- Spoon the cornbread batter evenly over the chicken mixture, spreading gently to cover.
- Bake:
- Bake for 35 to 40 minutes, or until the cornbread topping is golden and cooked through.
- Cool:
- Let cool for 5 to 10 minutes before serving.
Pin This casserole is our go-to comfort meal for Sunday suppers. Kids love the sweet cornbread topping, and adults appreciate the savory chicken filling underneath.
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Serving Suggestions
Pair with a crisp green salad or steamed green beans for a complete meal. A lightly oaked Chardonnay is an excellent wine choice alongside this casserole.
Ingredient Swaps
For extra flavor, add roasted red peppers or substitute Greek yogurt for sour cream. Use leftover turkey instead of chicken for a holiday twist.
Nutrition Information
Each serving contains approximately 410 calories, 19 g total fat, 37 g carbohydrates, and 23 g protein.
Pin 
Enjoy the comforting flavors of this Southern classic with loved ones—it's sure to become a staple at your table.
Recipe Q&A
- → What type of chicken works best for this dish?
Cooked shredded chicken, such as rotisserie or poached, provides tenderness and flavor that meld well with the other ingredients.
- → Can I substitute the cream of chicken soup?
Yes, a homemade creamy sauce or sour cream mixed with broth can replace canned soup for a fresher taste.
- → How do I know when the cornbread topping is done?
Look for a golden-brown crust and a firm texture when gently touched, usually after 35-40 minutes of baking.
- → What sides pair well with this meal?
Crisp green salads or steamed green beans provide a fresh, light balance to the hearty casserole.
- → Can I add vegetables to the filling?
Yes, ingredients like diced roasted red peppers or fresh chives enhance flavor and texture when mixed into the filling.
