Chicken Cornbread Casserole Recipe - an easy weeknight meal the whole family will enjoy! Chicken, cream of chicken, sour cream, milk, onion, garlic, cheddar cheese, Jiffy mix, egg, creamed corn, and butter. Comfort food at its best! One bite and this casserole is sure to earn a spot in your dinner rotation!
Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with nonstick cooking spray.
In a large bowl, mix together cooked chicken, sour cream, cream of chicken soup, milk, onion powder, garlic powder, black pepper and shredded cheese.
Pour the chicken mixture into the prepared baking pan.
In the same bowl, whisk together jiffy mix, creamed corn, egg, and melted butter.
Spread cornbread batter over the chicken mixture.
Bake uncovered for 35 to 40 minutes, until the cornbread is golden brown.
Notes:
You can use any cooked chicken that you have on hand. Rotisserie chicken, chicken breasts, chicken thighs, chicken tenderloins, or canned chicken will all work fine.
Can I freeze Cornbread Casserole? Yes! Bake the casserole and cool to room temperature. Cove the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
Thaw and reheat in the microwave.
Store leftovers in an airtight container in the refrigerator.