A warm chicken cornbread casserole brings holiday comfort to dinners year-round.
Chicken cornbread casserole is creamy and savory with a cornbread topping that is slightly sweet and crumbly.
Together with the cheesy sauce, the flavors are comforting and feel rich.
Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee
We loved the Martha White cornbread mix for this recipe.
Its not too sweet and keeps this casserole very much in the savory realm.
Learn how to make chicken cornbread casserole.
Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee
This cozy, warm dish is perfect for weeknights or a company crowd.
)can condensed cream of chicken soup
1/2cupwhole milk
4cups(about 1 lb.
)can cream-style sweet corn
1/2cupsour cream
1largeegg
2Tbsp.unsalted butter, melted
1(6.5-oz.)pkg.
Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee
Spray an 11- x 7-inch (2 quart) baking dish with cooking spray.
Make chicken mixture:
Whisk together condensed soup and milk in a medium bowl until combined.
Stir in chicken, cheese, garlic, and white and light green parts of scallions.
Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee
Spread mixture in bottom of prepared baking dish.
Add corn muffin mix and stir until just combined.
Top casserole with cornbread mixture:
Spread cornbread batter evenly over chicken mixture in baking dish.
Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee
Let stand for 10 minutes.
Sprinkle evenly with black pepper and dark green parts of scallions.
Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee
