Easy Cornbread Chicken Casserole
Cornbread Chicken Casserole is a family favorite. Packets of cornbread, rotisserie chicken, creamed corn and seasoning are all you need!
AN EASY FAMILY FAVORITE MEAL
This cornbread chicken casserole really a whole meal in one. Now, because it is a casserole, it isn’t the the prettiest thing in the world. I mean, not many casseroles are stunners in the looks department but they are hands-down the tastiest food to eat. It’s what’s on the inside that counts, right? A creamy chicken center surrounded by yummy cornbread and topped with gooey cheese!
FREQUENTLY ASKED QUESTIONS:
It does have a little kick to it but I definitely wouldn’t describe it as particularly spicy in this dish. However, you can substitute it with Monterey Jack or another preferred cheese.
Like with most dishes, you can easily switch it out for other cream soups. Cream of celery, cream of onion or cream of chicken would all work.
I use dark and white meat so I am cutting up the entire rotisserie chicken. If you only like white meat, make sure you get a large enough rotisserie chicken so that you’ll have enough meat.
You do not need to use the same brand as I did (shown in the photo below.) You can use any brand of cornbread mix (there are a lot!) You’ll need 13 ounces of mix in total. Most mixes (in general) will come in 6.5 ounce bags or boxes.
I like the mildness of banana peppers but you can absolutely substitute with sliced peperoncini or sliced pickled jalapeños.
You can really substitute with any of your favorite chicken seasoning: cajun, lemon pepper, garlic and herb or Mrs. Dash. Use what you have on hand.
Leftovers can be stored (covered) in the refrigerator for 2 days. This casserole can also be frozen. Cook, then tightly cover with plastic wrap and aluminum foil. This casserole will keep for 2 months in the freezer. I do not recommend freezing it before its been cooked.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cornbread mix
- cream style sweet corn
- eggs
- butter
- cream of mushroom soup
- milk
- rotisserie chicken
- Montreal chicken seasoning
- garlic salt
- pepper jack cheese
- pickled banana peppers (optional)
HOW TO MAKE CORNBREAD CHICKEN CASSEROLE:
Preheat oven to 400F degrees. Spray a 9″x 13″ or 11″x7″ baking dish (whichever you have) with non-stick cooking spray. In a large bowl, mix together both pouches of yellow cornbread mix with can of cream style corn, eggs and melted butter (we are not making this to the instructions on the package).
In another bowl, whisk together the cream of mushroom soup with the milk. Then stir in rotisserie chicken, Montreal chicken seasoning and garlic salt.
Assemble the casserole. Spread half of the cornbread mixture into the bottom of your prepared baking dish.
Next, spread out the chicken mixture on top of the cornbread layer.
Finally, pour the remaining cornbread mixture over top of the chicken layer.
Top with shredded cheese.
Add a few pickled banana peppers (or jalapeño slices) on top. This part is optional but I like the way it looks on the final dish and I just finished pickling a bunch of banana peppers so wanted to use them. Plus, it gives folks a heads up that this dish has a little bit of heat to it.
Cover and bake for about 45-60 minutes. You may need to remove the cover during the last 10 minutes or so of cooking to make sure it gets browned and fully baked in the middle.
You want the cornbread to be fully cooked. Stick a toothpick into the center. If it comes back with any wet cornbread on it – then it needs a few more minutes to cook.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Cornbread Chicken Casserole (+Video)
Ingredients
- 2 (6.5 ounce) pouches yellow cornbread mix
- 14.75 ounce can cream style sweet corn
- 2 large eggs
- 4 Tablespoons salted butter melted
- 10.5 ounce can cream of mushroom soup
- 1 cup milk
- 2 cups store-bought rotisserie chicken chopped
- 1 teaspoon Montreal chicken seasoning
- 1 teaspoon garlic salt
- 2 cups pepper jack cheese shredded
- sliced pickled banana peppers, for topping optional
Instructions
- Preheat oven to 400F degrees. Spray a 9"x 13" or 11"x 7" baking dish (whichever you have) with non-stick cooking spray.
- In a large bowl, mix together both pouches of yellow cornbread mix with can of cream style corn, eggs and melted butter (we are not making this to the instructions on the package.)
- In another bowl, whisk together the cream of mushroom soup with the milk.
- Then stir in rotisserie chicken, Montreal chicken seasoning and garlic salt.
- Spread half of the cornbread mixture into the bottom of your prepared baking dish.
- Next, spread out the chicken mixture on top of the cornbread layer.
- Finally, pour the remaining cornbread mixture over top of the chicken layer.
- Top with shredded cheese.
- Add a few pickled banana peppers (or jalapeño/peperoncini slices) on top (optional) Cover and bake for about 45-60 minutes (oven times vary.)
- Stick a toothpick into the center. If it comes back with any wet cornbread on it then it needs a few more minutes to cook. You may need to remove the cover during the last 10 minutes or so of cooking to make sure it gets browned and fully baked in the middle.
Video
Notes
- For less heat, substitute the pepper jack cheese with Monterey Jack cheese. Or go with a Mexican cheese blend.
- Also, if you don’t enjoy cream of mushroom, try switching it out for cream of celery or cream of chicken.
- I use all of the entire rotisserie chicken (dark & white meat.) If you prefer only white meat, look for the “family-size” rotisserie chicken. These are larger and will give you more breast meat.
- If you use a 9×13 baking dish, the casserole will be a little thinner. Alternatively, if you use an 11×7 baking dish, it will be a little thicker (and take slightly longer to cook.)
- Peperoncini or pickled jalapeños can be substituted for the banana peppers.
- Leftovers can be stored (covered) in the refrigerator for 2 days. This casserole can also be frozen. Cook, then tightly cover with plastic wrap and aluminum foil. This casserole will keep for 2 months in the freezer. I do not recommend freezing it before its been cooked.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: August 2016
Updated & republished: July 2021
This was excellent! I added some of our own frozen roasted poblano peppers from the summer, so it was quite spicy. In the future, I may take your suggestion to use a non-spicy Mexican blend of cheese and perhaps layer the poblanos on one side of the top layer of cornbread, so I’d have a spicy half and a less spicy half. 🙂
The only problem I ran into was that covered, after 60 minutes, the middle was still doughy. I ended up taking off the cover and baking it for 15 minutes more — but after that, it worked out great. No idea why, my oven’s relatively new, but it all worked out in the end. Thank you as always for sharing!
I’m so happy you gave this recipe a try! I love all your comments. Great idea with the poblanos! I bet that added so much flavor but I know it can also get spicy real fast – ha! Good tips on removing the cover too. I know not every oven is exactly the same and placement inside the oven can make a difference too so it’s a good to know for anyone who feels the center isn’t getting fully done 🙂
GREAT RECIPE
I cut the recipe in half and used a n 8X8pyrex dish. Used cream of chicken soup instead of mushroom and added green chili’s to the chicken mixture. It was yummy and I will Be making this again.
Love the added chilies! Great idea! Thanks so much for taking the time to come back and let me know how it turned out!
I make this subbing mild green chilies Into the corn bread mix, and cheddar jack on top. It’s killer!
I discovered this recipe a few months ago and I have made it twice. The first time I prepared it, I used an 11 x 7 rectangular pan. The next time I used the 9 x 9 square pan. In both instances the mixture ran out of the pan and into the oven. What other size pan can you recommend?
I don’t have Martha White in my stores. How do I adjust my recipe? I’m making this for dinner tonight. HELP!!!!
Hey Lisa! Just use another packet of cornbread mix. It’ll still work! 🙂
Do you know how many calories and carbs are in this? Thank you!
So sorry Janet I do not – but there are a bunch of programs online that can calculate that for you! 🙂
Can you make and freeze for later uncooked or cooked
Can I make this in casserole crock pot?
TC Carr:}
Hi TC! I do love my casserole crock pot but I haven’t tried it in there. My only concern is that the cornbread might turn out a bit soggy and you won’t get those yummy crispy edges like you would in the oven 🙂
Yum Brandie this is definitely my kind of comfort food. I can't wait to try this. 🙂
This looks and sounds SO GOOD, but my husband cannot have the corn. The corn meal is fine, but whole or cream style – NO. Is it possible to make this without the creamed corn? What would you substitute? Thanks!
Lora, you can absolutely leave it out. You will need to replace it with milk (since the creamed corn is substituting for the milk) So for this recipe you would use 1 1/3 cups milk for both packets of cornbread mix. Hope that helps!
This is definitely comfort food, and I happen to love banana peppers.
Thank you Joanne! Yay for banana peppers – ha!