Cornbread Casserole Recipe

If you’re craving the ultimate comfort food that’s rich, creamy, and blissfully simple, this Cornbread Casserole Recipe is here to warm your heart (and your kitchen!). It combines tender chicken, savory veggies, and a golden, fluffy cornbread topping—basically, all the best things baked into one glorious dish. Trust me, one bite and you’ll understand why this casserole is a recurring favorite at my dinner table.

Ingredients You’ll Need

This Cornbread Casserole Recipe shines thanks to a handful of pantry and freezer staples, each bringing its own flavor magic. Don’t skip any—these ingredients work together to create a balanced, crave-worthy casserole with layers of texture and color!

• Chicken breasts (or cooked chicken): Use fresh, juicy chicken cubes for extra tenderness, or reach for rotisserie or leftovers to speed things up!
• Diced onions: The flavor base—these add subtle sweetness and an irresistible aroma when sautéed in butter.
• Butter: Don’t hold back! Butter ensures a luxurious, velvety sauce and that signature home-cooked richness.
• Frozen mixed vegetables: Convenient and colorful, these add sweetness, crunch, and extra nutrition all in one bag.
• Flour: The secret thickener—just a bit transforms milk and broth into a luscious gravy so every bite is saucy, never soupy.
• Milk: For a creamy, dreamy sauce that binds everything together. Any milk works, but whole milk gives maximum richness.
• Chicken broth: Layer in deep, savory flavor—be sure to whisk slowly so your sauce is silky-smooth, not lumpy!
• Salt and pepper: Season boldly! Good seasoning brings all the flavors to life.
• Cornbread mix: That golden, fluffy topper makes this Cornbread Casserole Recipe truly irresistible—just prepare it like the box says for effortless lift and texture.

Variations

One of my favorite things about this Cornbread Casserole Recipe is how easy it is to customize! Don’t be shy about swapping ingredients or making tweaks for special diets or different flavor vibes—this casserole loves a little creativity.

• Cheesy Crowd-Pleaser: Fold a handful of shredded cheddar or pepper jack into the cornbread batter for extra cheesy goodness that melts into every nook and cranny.
• Vegetarian Magic: Skip the chicken and add canned chickpeas or extra veggies, plus a splash of vegetable broth instead of chicken broth—it’s hearty and satisfying even without meat.
• Tex-Mex Twist: Stir a can of chopped green chiles and a sprinkle of cumin into the filling, and try a jalapeño cornbread mix on top for a little kick.
• Turkey or Ham: Perfect for holiday leftovers! Any cooked poultry or even chopped baked ham works beautifully in this Cornbread Casserole Recipe.

How to Make Cornbread Casserole Recipe

Step 1: Cook the Chicken (If Using Raw)

If starting with raw chicken, heat 2 tablespoons of oil in a large pot over medium-high heat. Add the cubed chicken, season generously with salt and pepper, and cook for about 10 minutes, stirring occasionally until the pieces are golden and cooked through. Set the cooked chicken aside—if you’re using pre-cooked chicken, you can skip straight ahead!

Step 2: Build the Savory Filling

In the same pot (because fewer dishes = happier cooks!), melt the butter over medium-high heat. Add your diced onions and sauté for about 2 minutes until just softened and fragrant. Toss in the frozen mixed vegetables, stirring for several minutes until they’re warm and no longer icy—this wakes up their color and sweetness.

Step 3: Make the Creamy Sauce

Sprinkle the flour over the veggie mixture and stir constantly for 2 minutes—this ensures the flour cooks out and won’t taste raw. Gradually whisk in the chicken broth, about ½ cup at a time, whisking constantly to keep the sauce ultra-smooth. When all the broth is in, add the milk, then cook for several more minutes until the filling is beautifully thickened. Gently fold your cooked chicken back in (or add your leftovers now), warm everything through, and season to taste.

Step 4: Assemble the Casserole

Pour the hot, creamy filling into a 9×9 inch baking pan (or a similar-sized dish). Prepare your cornbread mix according to the box instructions—then carefully spread that soft, golden batter evenly over the filling. Pro tip: Gently nudge the batter to the edges with a spatula for a perfect seal that bakes up so satisfyingly crisp!

Step 5: Bake to Golden Perfection

Bake according to the cornbread mix directions—usually at 400°F for 22–26 minutes. Check that the cornbread is set and golden on top (and take a peek at the edges to make sure the bottom is baked through!). When done, let the casserole rest for 5 minutes to make serving easier—and to avoid molten-filling burns on eager tongues!

How to Serve Cornbread Casserole Recipe

Garnishes

Add a little love on top with fresh chopped parsley, sliced green onions, or even a sprinkle of shredded cheddar cheese just before serving. It brings a bright, fresh contrast and makes the Cornbread Casserole Recipe look like it came straight from a country kitchen cookbook!

Side Dishes

This casserole is hearty on its own, but I adore pairing it with a simple garden salad, steamed green beans, or a tangy slaw. For true comfort, offer bowls of homemade applesauce or some sweet, buttered corn on the side—it’s the coziest meal combo imaginable.

Creative Ways to Present

For family dinners, serve the Cornbread Casserole Recipe right from the baking dish with a big spoon for that rustic “gather ’round the table” feel. Entertaining? Try baking individual portions in ramekins or mini cast iron skillets—so charming and personal! Leftovers also make the most wonderful, portable lunch when packed in airtight containers.

Make Ahead and Storage

Storing Leftovers

Leftover Cornbread Casserole Recipe keeps like a dream! Simply cover your casserole dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. It reheats beautifully, so don’t be afraid to double the recipe for delicious next-day lunches.

Freezing

This casserole is freezer-friendly: let it cool completely, then wrap tightly or portion into freezer containers. It’ll keep for up to 2 months. Defrost overnight in the fridge, then reheat in the oven for best texture (especially to keep that cornbread from getting soggy).

Reheating

For the freshest taste and best texture, reheat the Cornbread Casserole Recipe in a 350°F oven, loosely covered with foil, until hot—usually about 15–20 minutes. Single servings can be microwaved in short bursts, but the cornbread stays fluffiest when reheated in the oven.

FAQs

Final Thoughts

This is the kind of Cornbread Casserole Recipe that brings people together—a warm, golden feast of down-home favorites and easy weeknight flair. I hope you’ll make it soon and share it with your own crew. Whether you’re feeding a hungry family or bringing a little comfort to a chilly night, this casserole promises smiles all around. Enjoy every bite!

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