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Creamy Chicken and Cornbread Casserole

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A rich and hearty casserole combining creamy chicken with a buttery cornbread topping, perfect for family gatherings.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts (cooked and shredded)
  • 1 can (15 ounces) creamed corn
  • 1 cup frozen corn (thawed)
  • 1 cup sour cream
  • 1 can (8.5 ounces) corn muffin mix
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)
  • 1/4 cup chopped fresh parsley (optional for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your chicken by boiling or baking it until fully cooked (about 15-20 minutes) and shredding it.
  3. Mix together the chicken, creamed corn, thawed corn, sour cream, corn muffin mix, cheddar cheese, bell peppers, onions, garlic powder, onion powder, salt, and pepper in a large bowl.
  4. Pour the mixture into a lightly greased 9×13-inch baking dish, spreading it out evenly.
  5. Bake for 30-35 minutes or until bubbly and the top is golden brown.
  6. Garnish with chopped parsley and let it rest for 5 minutes before serving.

Notes

Great for freezing! You can bake from frozen when needed. Adjust salt and pepper to taste.

Nutrition

Keywords: chicken casserole, comfort food, family meals, baked casserole

Find it online: https://platefulkitchen.com/minute-creamy-chicken-cornbread-casserole-weeknight/