Chicken Cornbread Casserole
A hearty chicken cornbread casserole featuring savory flavors of chicken, vegetables, and creamy soup, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Combine crumbled cornbread, chopped green pepper, chopped onions, and chopped celery in a bowl.
- Mix well. Place half of the mixture in a 2-quart baking dish.
- Spread chopped chicken over the cornbread layer.
- Mix cream of chicken soup with chicken broth and pour over the chicken layer.
- Add the remaining cornbread mixture on top and press down gently.
- Set aside the casserole for 20 minutes to rest.
- Cover and bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For added flavor, consider mixing in some spices like paprika or garlic powder with the cornbread mixture. You can substitute the chopped chicken with shredded rotisserie chicken for a quicker prep. If you want a little heat, add some diced jalapeños or replace the green pepper with a spicy variety. For a more decadent option, cheese can be added to the layers for a creamy texture.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. Consider serving it with a side of homemade cornbread or biscuits to complement the flavors. For an even heartier meal, you might try it alongside some savory chicken soup or your favorite American recipes to round out the dining experience.
Storage & Reheating
Store any leftover Chicken Cornbread Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, covering them to retain moisture, for about 2-3 minutes, checking regularly to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Cornbread Casserole contains roughly 248 calories, with 8g protein, 27g carbohydrates, and 12g fat. It is an excellent source of vitamin C (58% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1692mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it before baking. Just cover it tightly with foil or plastic wrap. When ready to serve, bake it straight from the fridge, adding an extra 10-15 minutes to the cooking time.
What can I use instead of cream of chicken soup?
If you prefer a healthier option, you can substitute the cream of chicken soup with homemade white sauce or a mixture of sour cream and chicken broth. Alternatively, a can of cream of mushroom soup works well for a different flavor profile.
Can I freeze the leftovers?
Absolutely! This casserole freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as instructed until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).