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Creamy Chicken and Cornbread Casserole

Creamy chicken and cornbread casserole pairs a savory chicken, corn, and cheddar filling with a golden, tender cornbread topping. It bakes in a 9x13-inch dish until bubbling at the edges and the chicken filling reaches 165°F.
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Prep Time 20 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, finely diced
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup sour cream
  • 0.5 cup low-sodium chicken broth
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cup cooked chicken shredded
  • 1.5 cup frozen corn thawed and patted dry
  • 1 cup cheddar cheese shredded
For the cornbread topping
  • 1.5 cup yellow cornmeal
  • 1.5 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 2 eggs large
  • 1.5 cup whole milk
  • 0.5 cup salted butter melted and cooled slightly

Equipment

  • 1 9x13-inch baking dish
  • 1 10-inch skillet

Method
 

Make the filling
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Heat the oil in a 10-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  4. Transfer the onion to a bowl.
  5. Stir in the soup, sour cream, broth, garlic powder, paprika, salt, and pepper until smooth.
  6. Fold in the chicken, corn, and cheddar.
  7. Spread the filling evenly in the prepared baking dish.
Make the cornbread topping
  1. Whisk together the cornmeal, flour, sugar, and baking powder in a bowl.
  2. Whisk the eggs, milk, and melted butter in a second bowl.
  3. Stir the wet ingredients into the dry ingredients just until combined.
Assemble and bake
  1. Spoon the cornbread batter over the filling.
  2. Spread the batter gently into an even layer.
  3. Bake for 35 to 40 minutes, until the cornbread is golden and a toothpick inserted in its center comes out clean, the filling is bubbling at the edges, and the center of the chicken filling reaches 165°F.
  4. Let the casserole rest for 10 minutes before serving.

Notes

Pat the thawed corn dry so the filling stays creamy rather than watery. Refrigerate leftovers in a covered container for 3–4 days; freeze yes, for up to 3 months. For a gluten-free variation, use a gluten-free all-purpose flour blend and gluten-free cream of chicken soup.