Cornbread Casserole
Easy Jiffy chicken cornbread casserole with corn muffin mix or homemade batter. Add a Mexican kick with diced chilies
Servings: 8
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 375° F. Grease a 9x13-inch baking dish and set aside. In a large bowl, mix together the cooked and diced or shredded chicken, 1 ½ 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
Serving: 2oz | Calories: 673kcal | Carbohydrates: 57g | Protein: 23g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 950mg | Potassium: 379mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1046IU | Vitamin C: 4mg | Calcium: 334mg | Iron: 3mg