Chicken Cornbread Casserole combines shredded rotisserie chicken with a creamy cheese and soup filling, finished with a savory golden-brown cornbread crust. It's an easy one-dish dinner that comes together quickly and delivers comforting, homestyle flavor.
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the sour cream, cream of chicken soup, cream of mushroom soup, and evaporated milk.
Season the mixture with garlic powder, salt, and pepper.
Stir in 1 cup of the shredded cheese until the mixture is smooth.
Add the shredded rotisserie chicken to the bowl and mix until well combined.
Grease a 9x13 inch baking dish and pour the chicken mixture into it, spreading it into an even layer.
In a separate bowl, combine the melted butter, corn muffin mix, cream-style corn, the remaining 1/2 cup of shredded cheese, and the egg.
Mix the cornbread topping ingredients until just combined.
Dollop the cornbread mixture over the chicken filling and gently spread it into an even layer.
Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbly.
Let cool for a few minutes, then garnish with chopped green onions if desired before serving.
Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions until warmed through.
Yes. Poach or bake 3 cups boneless, skinless chicken breasts until cooked through, then shred. This adds about 20–30 minutes to prep time.
Bake until the cornbread is golden brown on top and a toothpick inserted into the crust comes out clean, typically 25–30 minutes at 350°F.
Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to the bake time if baking from cold.
A 9×13-inch baking dish is standard for this recipe. A slightly smaller dish will create a thicker casserole; a larger one will be shallower.
Use low-sodium cream soups and broth, and taste before adding the full salt amount. Fresh herbs like thyme or parsley add flavor without salt.
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