Cornbread and Chicken Casserole
Shredded cooked chicken, crumbled cornbread and chicken broth come together in this chicken — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 350 F (175 C) and lightly butter a 9-by-13-inch baking dish.
- Melt the butter in a skillet over medium heat and cook the onion for 4 to 5 minutes until soft, then add the garlic and cook 1 minute more until fragrant.
- In a large bowl, combine the crumbled cornbread, shredded chicken, cooked onion and garlic, chicken broth, cream of chicken soup, salt and pepper, stirring until evenly moistened.
- Fold in about half of the shredded cheese, then spread the mixture into the prepared baking dish and smooth the top.
- Scatter the remaining cheese over the surface and cover the dish loosely with foil.
- Bake covered for 25 minutes, then remove the foil and bake another 15 to 20 minutes until the casserole is bubbling at the edges, heated through to 165 F (74 C), and the cheese is golden.
- Let the casserole rest for 10 minutes so it sets up before serving warm.
You'll use: Oven · Frying pan / skillet · Baking dish
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Cornbread and Chicken Casserole take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cornbread and Chicken Casserole is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: King Ranch chicken casserole.jpg by Michael Coté, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.