Creamy Cornbread Chicken Bake is the kind of down-home, stick-to-your-ribs comfort food that brings Southern warmth to your dinner table in just one dish. This casserole pairs a rich, creamy chicken filling with a golden cornbread topping that’s slightly sweet, beautifully crusted, and perfect for soaking up every bit of savory goodness below. It’s simple to prepare, deeply satisfying, and a guaranteed family favorite.
The creamy base is made with tender shredded chicken, cream of chicken soup, sour cream, and cheddar cheese, all seasoned with garlic and onion powder for a full-bodied flavor. It’s velvety, cheesy, and hearty enough to stand alone—but then comes the cornbread. Made with Jiffy mix for quick prep, it bakes up fluffy and golden, creating a slightly crisp contrast to the luscious filling beneath.
Whether you’re feeding a busy household on a weeknight or looking for a dish to bring to a potluck, this casserole offers comfort and ease in every spoonful. And with just one baking dish and two mixing bowls, cleanup is as easy as the prep.
Pair it with a crisp green salad, roasted vegetables, or even some hot sauce or pickled jalapeños on the side for a little kick.
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Servings and timing:
Yield: Serves 6
Total Time: 45 minutes
Ingredients :
For the base:
- 3 cups shredded cooked chicken (rotisserie recommended)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the cornbread topping:
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese (optional)
- 1 tablespoon melted butter (for brushing)
Instructions:
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