Chicken cornbread casserole is a flavorful casserole that comes together easily. Using simple & affordable ingredients like cooked chicken and cream of chicken soup, this easy casserole is perfect for Sunday dinner or your next potluck. Don’t have chicken on hand? Turn this into a turkey cornbread casserole; this is a great dish to use up some of your leftover holiday turkey.
Ingredients For Chicken Cornbread Casserole
- Cooked Chicken
- Cream of Chicken Soup
- Peas & Carrots (frozen or canned)
- Seasonings: poultry seasoning, garlic powder, onion powder, salt, pepper
- Cornmeal
- All-purpose flour
- Sugar
- Baking Powder
- Milk
- Vegetable Oil
- Large Egg
How To Make Chicken Cornbread Casserole
- Preheat oven to 375 degrees.
- In a large bowl, mix together the cooked chicken, cream of chicken soup, poultry seasoning, garlic powder, onion powder salt & pepper. Stir until mixed well. Fold in the peas & carrots.
- Spray the casserole dish with cooking spray. Pour in the chicken mixture. Spread the mixture evenly into the casserole dish.
- In a medium-size bowl, mix together the cornbread ingredients. Pour the cornbread mixture on top of the chicken mixture in the casserole dish. Using a spoon, knife, or spatula, spread the mixture so it’s an even layer across the dish.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake an additional 15 minutes. You’ll know it’s done with a knife is inserted in the middle and it comes out clean.
What Type Of Chicken To Use
This easy casserole recipe calls for cooked chicken. How you get your cooked chicken is up to you. Suggestions include using leftover holiday turkey or leftover rotisserie chicken.
What Type Of Cornbread To Use
Do you have a favorite cornbread recipe? This is a good place to use it. If not, I provide instructions and ingredients to make cornbread in the recipe box. This is a basic but very good cornbread recipe.
Cornbread Recipes
FAQs & Tips
- This calls for 2 cans of cream of chicken soup which may be high in sodium depending on the brand used. Campbell’s heart healthy provides a lower sodium option.
Casserole Recipes
Chicken Cornbread Casserole
Equipment
- 8×11 casserole dish
- Cooking spray
Ingredients
- 1 pound cooked chicken
- 2 10.5-ounce cans cream of chicken soup
- 1 cup peas & carrots (canned or frozen)
- 1 teaspoon teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, mix together the cooked chicken, cream of chicken soup, poultry seasoning, garlic powder, onion powder, salt & pepper. Stir until mixed well. Fold in the peas & carrots.
- Spray the casserole dish with cooking spray. Pour in the chicken mixture. Spread the mixture evenly into the casserole dish.
- In a medium-size bowl, mix together the cornbread ingredients. Pour the cornbread mixture on top of the chicken mixture in the casserole dish. Using a spoon, knife, or spatula, spread the mixture so it's an even layer across the dish.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake an additional 15 minutes. You'll know it's done with a knife is inserted in the middle and it comes out clean.