Bake this Easy Farmhouse Chicken Cornbread Casserole, which will soon become a family favorite. The creamy chicken filling, sandwiched between flavorful cornbread layers, tastes like cornbread dressing.
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One bite of this dish will take you back to the taste of a holiday cornbread dressing. It's the perfect comfort food- not for the taste alone but also because it's easy to prepare, especially when using a box of Jiffy cornbread mix or any other grocery store brand.
Serve this recipe at a holiday meal for a small crowd. It is much easier, and your meal will be complete.
Another favorite cornbread recipe around our house is Amy's Corn Casserole. It's made with a cornbread mix, cream corn, sour cream, melted butter, and topped with cheese. You'll be making it over and over again.
And if you're looking for another chicken casserole dish, this Old-Fashioned Chicken Pot Pie is a great meal in itself with the homemade taste of a Southern classic with tender chicken surrounded by flavorful vegetables in a tasty broth topped with a flaky crust. Talk about comfort!!!
- Cooking oil - vegetable, canola, or olive oil is optional; see instructions.
- Onion - a white or sweet yellow onion chopped into small pieces.
- Green bell pepper - part of the Cajun holy trinity chopped into small pieces, also.
- Celery - the third party of the flavorful trinity chopped small for a less crunchy bite.
- Cornbread - mix up a cornbread batter recipe or use two Jiffy mixes, then bake, cool, and crumble; you can also use leftover cornbread.
- Chicken - any kind of chicken, such as a deboned rotisserie chicken, a whole cooked chicken off the bone, chicken breast pieces, leftover chicken, or canned chicken; season to taste if unseasoned.
- Cream of chicken soup - from a can.
- Chicken broth - fresh or store-bought.
- Butter - salted for a flavorful, buttery taste.
- Onion - it's the first part of the Cajun holy trinity.
- Celery - is another vegetable in the trinity, adding its unique flavor.
- Green bell peppers - the sweet green peppers are part of the threesome, too.
- Garlic - Use it pressed or minced to disperse the flavor evenly throughout this classic dish.
- Cornstarch - enough to thicken the sauce for a blonde roux.
- Crawfish - peeled frozen or fresh crawfish tails.
- Salt - the seasoning of all seasonings.
- Cayenne pepper - more or less for just the right peppery taste.
- Water - add to the butter and cornstarch roux to make the sauce.
- Parsley and green onions- chopped for garnish before serving, which is optional.
There are two ways to prepare this easy casserole. One is to saute the onion, pepper, and celery over medium-high heat before adding to the crumbled cornbread. This takes a little longer but enriches the flavor and softens the texture of the cornbread layers. My husband prefers it this way with a less crunchy texture.
The other way is to add the onion, pepper, and celery to the crumbled cornbread without cooking it before layering it in the baking dish.
- Preheat oven to 350° F and spray a medium-size baking pan with cooking spray.
- Crumble the baked cornbread into a large bowl.
One option is to heat oil in a large skillet and saute onion, bell pepper, and celery until the vegetables are soft, about 5 minutes at a low simmer. Then, stir the mixture into the crumbled cornbread in a large bowl.
Another option is to add the raw vegetables with the cornbread in a large bowl and stir to combine.
- Stir the cream chicken soup and broth in a medium-sized bowl with a whisk.
Place half of the cornbread mixture in the prepared baking dish. Spread chopped or shredded chicken meat on top of the cornbread layer.
Pour the mixture of soup and broth over the meat.
Spoon the mixture of the rest of the cornbread and gently press the cornbread topping with the back of a spatula to seal the casserole ingredients.
Let the casserole rest for 20 minutes.
Place in the preheated oven and bake for 20-25 minutes when using sauteed veggies or 40-45 minutes when using the raw vegetables. Be sure to bake until it's hot and bubbling at the golden brown edges; don't overcook, or the casserole will be dry.
Hint: Use leftover boiled or roasted chicken, turkey meat, or rotisserie chicken for the chicken meat ingredient.
Store in the same casserole dish wrapped in plastic or foil, or spoon the leftovers into an airtight container. Place in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave to serve warm.
Season any unseasoned cooked meat before adding it to the chicken cornbread casserole recipe for the best taste. Rotisserie or leftover chicken is usually already seasoned, and all that's sufficient to flavor this casserole recipe.
Layer crumbled baked cornbread with cooked chicken and a creamed chicken mixture with chicken broth and bake until bubbly and golden brown.
If using a cooked crock pot chicken, debone it and bake it in a casserole dish between layers of crumbled cornbread and a creamy cream of chicken soup mixed with chicken broth until bubbly and lightly brown.
You can add cooked vegetables such as broccoli, mixed vegetables, or green beans, your favorite cheese, or substitute a Mexican cornbread mix for the regular one.
Looking for more family favorite recipes like this? Try these:
These are my favorite dishes to serve with this recipe:
- 2 tablespoons cooking oil
- .25 cup chopped onion
- .25 cup chopped green bell pepper
- .25 cup chopped celery
- 4 cups crumbled cornbread
- 1.5 cups chopped cooked seasoned chicken, such as a rotisserie chicken
- 1 10.5-ounce can of cream chicken soup
- 1.5 cups chicken broth
- Preheat oven to 350° F and spray a medium-size casserole dish with cooking spray.
- Heat oil in a medium saucepan.
- Add onion, bell pepper, and celery to the oil and cook until the vegetables are soft, about 5 minutes.
- Combine the cooked vegetables with the cornbread and stir together.
- Stir the cream chicken soup and the broth together with a whisk in a medium-size bowl.
- Place half of the cornbread mixture in the prepared casserole dish.
- Spread chicken meat on top of the cornbread.
- Pour the soup mixture over the meat and top with the rest of the cornbread mixture, pressing the ingredients together with the back of a spatula.
- Let the casserole rest for 20 minutes.
- Place in the preheated oven and bake for 20-25 minutes or until hot and bubbling on the edges.
- Alternate instructions are to not cook the vegetables but to add raw onion, bell pepper, and celery to the cornbread and proceed with the rest of the instructions, extending the cooking time to 45 minutes.
- Use leftover boiled or roasted chicken, turkey meat, or rotisserie chicken for the chicken meat ingredient.
- Season unseasoned cooked meat before adding to the casserole.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake and Simmer
- Cuisine: American
Keywords: chicken cornbread casserole
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