Save A comforting, hearty casserole featuring tender chicken, sweet corn, and a golden cornbread topping, perfect for family dinners or potlucks.
This casserole became my go-to for Sunday suppers when I first experimented with leftover rotisserie chicken and fresh corn from the farmer's market. It always brings back memories of laughter around the dinner table.
Ingredients
- Cooked chicken: 2 cups, shredded (rotisserie or poached)
- Frozen corn kernels: 1 cup, thawed
- Cream of chicken soup: 1 cup, canned
- Sour cream: 1/2 cup
- Yellow onion: 1/2 cup, chopped
- Celery: 1/2 cup, chopped
- Cheddar cheese: 1/2 cup, shredded
- Unsalted butter (for filling): 1 tablespoon
- Garlic powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt (for filling): 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Yellow cornmeal: 1 cup
- All-purpose flour: 1/2 cup
- Granulated sugar: 1 tablespoon
- Baking powder: 1 tablespoon
- Salt (for cornbread): 1/2 teaspoon
- Buttermilk: 1 cup
- Egg: 1 large
- Unsalted butter (melted): 1/4 cup
Instructions
- Prepare the oven:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Sauté vegetables:
- In a skillet, melt 1 tablespoon butter over medium heat. Add onions and celery. Sauté until softened, about 4 minutes.
- Mix the filling:
- In a large bowl, combine cooked chicken, sautéed onions and celery, corn, cream of chicken soup, sour cream, cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix well.
- Spread filling:
- Transfer the chicken mixture evenly into the prepared baking dish.
- Make cornbread topping:
- In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine wet and dry:
- In a separate bowl, whisk buttermilk, egg, and melted butter. Pour into the dry ingredients and stir just to combine (do not overmix).
- Add topping:
- Spoon cornbread batter evenly over chicken mixture and gently spread to cover.
- Bake:
- Bake for 35 to 40 minutes or until the cornbread topping is golden and cooked through.
- Cool and serve:
- Let cool for 5 to 10 minutes before serving.
Save We always serve this casserole for family gatherings, and it manages to bring everyone together for a warm meal and good conversation.
Suggested Pairings
A crisp green salad or steamed green beans balances the richness. For a wine pairing, a lightly oaked Chardonnay complements the savory flavors perfectly.
Tool List
A 9x13 inch baking dish, mixing bowls, skillet, whisk, and spatula are all you need to create this hearty dish.
Nutrition
Each serving provides about 410 calories, 19 g fat, 37 g carbohydrates, and 23 g protein.
Save This casserole is sure to become a favorite for cozy nights at home. Enjoy leftovers for lunch or another easy dinner.
Kitchen Tips & Answers
- → What type of chicken works best for this dish?
Shredded rotisserie or poached chicken provides tenderness and flavor without drying out the casserole.
- → Can I add vegetables to the filling?
Yes, sautéed onions and celery are included, and you can enhance flavor with roasted peppers or fresh chives.
- → How do I ensure the cornbread topping is perfectly golden?
Bake at 375°F until the topping is golden and cooked through, usually 35 to 40 minutes.
- → Are there suitable substitutions for dairy ingredients?
Greek yogurt can replace sour cream, but other dairy elements like butter and cheese are integral to the texture and flavor.
- → What sides pair well with this dish?
A crisp green salad or steamed green beans balance the richness, and a lightly oaked Chardonnay complements the flavors.