Cornbread-Topped Chicken Casserole

Cornbread-Topped Chicken Casserole


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Every dining crowd has a picky eater and this savory stuffing-like dish will change that with minimal effort. A layer of cornbread seals in the moisture from a cheesy chicken and veggie blend, creating the tastiest side to ever grace your table!

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 3 C. cooked chicken breast, cubed
  • 1 tsp. poultry seasoning
  • 1/4 tsp. garlic powder
  • 1 1/2 C. sour cream
  • 1 C. milk
  • salt and pepper to taste
  • 2 C. shredded cheddar cheese
  • 3 green onions, chopped
  • 1 6.5-oz pkg. cornbread and muffin mix
  • 1 15-oz. can cream style sweet corn
  • 1 egg
  • 2 T. butter, melted

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Preheat your oven to 400°F and grease the inside of a 3-qt. baking dish. In a large bowl, combine chicken, poultry seasoning, garlic, and sour cream. Stir in milk and fold in cheese and green onion. Pour chicken mixture to your prepared casserole dish. In another bowl, prepare cornbread according to package instructions, making sure to substitute cream corn for milk. Add egg and melted butter. Pour batter evenly on top of the chicken mixture. Bake for 30 minutes. Let stand for five minutes before serving.

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