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Cornbread Chicken Casserole

Cornbread Chicken Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (4 oz) diced green chiles
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 box (8.5 oz) cornbread mix
  • 1 large egg
  • ⅓ cup milk
  • 2 green onions, sliced

Method
 

  1. Preheat oven to 375°F (190°C). In a large bowl, stir together chicken, cream of chicken soup, sour cream, cheddar, corn, green chiles, garlic powder, salt, and pepper until combined.
  2. In a separate bowl, whisk cornbread mix, egg, and milk until just combined and still slightly lumpy.
  3. Spread the chicken mixture evenly into a 9x13 inch baking dish. Pour the cornbread batter over the top and gently spread to the edges.
  4. Bake for 25 to 30 minutes, until the topping is deep golden and a toothpick inserted into it comes out clean.
  5. Let cool 5 minutes, then scoop onto plates and scatter with sliced green onions.

Notes

Letting the casserole sit for 5 minutes after baking helps the filling set so it doesn't slide apart when you scoop it. If your family likes a crisper cornbread top, you can run the dish under the broiler for 1 minute right at the end, watching carefully.