Creamy Cornbread Chicken Bake

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, 1 cup cheddar cheese, 1/2 cup milk, garlic powder, onion powder, and salt and pepper to taste.
3. Spread the chicken mixture evenly across the bottom of the prepared baking dish.
4. In a separate bowl, combine the Jiffy corn muffin mix, egg, and 1/3 cup milk until just smooth. Stir in the optional 1/2 cup of cheese if desired.
5. Carefully pour the cornbread batter over the chicken layer, spreading it gently to cover the top evenly.
6. Bake uncovered for 30–35 minutes, or until the cornbread topping is golden brown and cooked through.
7. Brush the top with melted butter immediately after baking.
8. Let the casserole rest for 5 minutes before serving to allow it to set.

Variations :

• Add Texture: Stir in 1/2 cup of corn kernels or diced green chilies to the cornbread batter for added flavor and bite.
• Spicy Version: Mix a dash of cayenne or chopped pickled jalapeños into the filling.
• Veggie Boost: Add sautéed mushrooms, spinach, or chopped bell peppers to the chicken layer.
• Southwest Style: Add black beans and taco seasoning to the chicken and top with pepper jack cheese.
• Cheesy Crust: Sprinkle extra cheddar or Mexican blend cheese over the cornbread topping in the last 5 minutes of baking.

Tips :

• Use rotisserie chicken for maximum flavor and ease—just shred and go.
• Don’t overmix the cornbread batter—gentle stirring keeps it tender.
• Letting the casserole rest before slicing helps everything firm up and makes serving cleaner.
• Serve with hot sauce, ranch, or sour cream for dipping or drizzling.
• Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for best results.

Warm, creamy, and finished with a golden, cheesy cornbread cap—this Creamy Cornbread Chicken Bake is Southern comfort at its finest, served straight from your oven.