Easy chicken cornbread casserole with creamed corn is a favorite tweak to our Jiffy Mexican Cornbread recipe. Made with boxed corn muffin mix, or homemade batter, you can add a kick of spicy with diced chilies with cheddar cheese on the top.
Cornbread casserole with chicken changes this side dish to more of a dinner. Sliced into squares it is a fun dish kids can pick up for a finger food meal kind of night. Moist with creamed corn and rotisserie chicken or leftovers, it is a great throw together comfort food dish. (affiliate links present)
Jiffy Chicken Cornbread Casserole Recipe
There are many ways to cook the main protein. You can of course just buy and shred a rotisserie chicken which would be the easiest. Canned and drained is another option but not as appealing.
We started with this whole journey by making our Jiffy Chili Cornbread Casserole. Reason that was first is that we make our 5 ingredient chili almost once a week and if I make double I can make this the day after with very little prep. Great idea right?? Youโll have to try that one next. ๐
Jiffy Cornbread Casserole with Creamed Corn
Two boxes is just about right to make enough to cover the top of a 9ร13โณ pan of Chili Cornbread Casserole, with chicken like this variety or other ground beef mixture. Instead of using the ingredients listed on the back of the box to make it โnormalโ, we add cream corn in a can into the batter. I meanโฆ..
This really brings out the corn flavors and makes it way more moist and tender when done than just milk and eggs. Youโll be a believer when you try it. Makes it a lot more like a layer of Jiffy cream corn casserole than just the bread style you would slice and put a pat of butter on to moisten up. Pudding like in a sense vs. a bread if that makes sense.
Now if you bought pre-cooked meat then you can shred or chop and be done with that part of the steps. However, if you are meal planning throughout the week you might want to make a double batch of either of these, enjoy one night and make this the next day;
Like if I want to make our Cornbread Jiffy Tamale Pie version I might make the first one since that would go with the whole theme of the dish.
Ingredients
- 3 c chicken cooked, shredded or diced at room temperature is best
- 2 c cheddar cheese shredded, divided
- Sour cream, regular vs. low fat is best
- 1 c milk or dairy free alternative
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 boxes Jiffy corn muffin mix
- Creamed corn adds extra moisture to the batter
- Eggs to make it moist and tender
- 4 tbsp butter or a plant based product works
- Poultry seasoning for flavor
- 1/4 c green onions diced
Substitutions
If you wanted or had a sweeter bottom filling you could cover with Sweet Potato Cornbread batter instead. I might use this with kids as they love sweet and savory together for dinner time. An easy 30 minute dish that tweaks the old fashioned.
You would follow the same steps to make something like our Cornbread Sloppy Joe Casserole too, just the bottom meat layer would be altered. Serve with corn or sour cream on top and enjoy as is or with green beans on the side.
How to Make Cornbread Casserole with Chicken
- Preheat your oven to 375ยฐ F. Grease a 9ร13-inch casserole dish and set aside. In a large bowl, mix together the cooked and diced or shredded chicken, 1 ยฝ cup cheese, sour cream, milk, onions, and seasonings.
- or with ground beef, use Mexican Cornbread Casserole meat mixture
- Transfer the chicken mixture to the prepared baking dish.
- Spread it out evenly. In a mixing bowl, whisk together the Jiffy cornbread mix, corn, eggs, and butter. In a separate bowl, whisk together the milk, melted butter, and egg.
- Stir until just combined. Be careful not to over-mix; a few lumps are okay.
- Pour the cornbread batter over the chicken mixture in the baking dish. Use a spatula to spread it evenly, covering the entire surface. Sprinkle the remaining cheese over the top of the casserole.
- Place the casserole in the preheated oven and bake for about 40 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out mostly clean with moist crumbs attached.
- Remove from the oven and let it cool for a few minutes before serving. Cut into squares and serve warm.
You can store leftovers and reheat the next day. Just cover with plastic wrapping all the way around as much as possible so it doesnโt dry out. Refrigerate and heat in microwave for 1 minute when ready to enjoy this easy weeknight meal again.
Cornbread Casserole
Equipment
- 1 9ร13 pan
- 1 Bowl
Ingredients
- 3 c chicken, cooked, shredded or diced
- 2 c cheddar cheese, shredded, divided
- 1.5 c sour cream
- 1 c milk
- 1/4 c green onions, diced
- 1 tsp poultry seasoning
- 1/4 tsp garlic powder
- salt and pepper, to taste
Cornbread Layer
- 2 boxes Jiffy corn muffin mix
- 1 can creamed corn
- 2 eggs
- 4 tbsp butter, melted
Instructions
- Preheat your oven to 375ยฐ F. Grease a 9ร13-inch baking dish and set aside. In a large bowl, mix together the cooked and diced or shredded chicken, 1 ยฝ cup cheese, sour cream, milk, onions, and seasonings.
- Transfer the chicken mixture to the prepared baking dish. Spread it out evenly. In a mixing bowl, whisk together the cornbread mix, corn, eggs, and butter. In a separate bowl, whisk together the milk, melted butter, and egg.
- Stir until just combined. Be careful not to over-mix; a few lumps are okay. Pour the cornbread batter over the chicken mixture in the baking dish. Use a spatula to spread it evenly, covering the entire surface. Sprinkle the remaining cheese over the top of the casserole.
- Place the casserole in the preheated oven and bake for about 40 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out mostly clean with moist crumbs attached.
- Remove from the oven and let it cool for a few minutes before serving. Cut into squares and serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
