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Chicken Cornbread Casserole

Chicken Cornbread Casserole is an easy and family favorite dinner idea filled with chicken, cheese, and buttery cornbread. Even picky eaters will love this chicken casserole recipe!

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I grew up in a casserole house. My mom turned just about everything into a casserole, from the main dish, to side dishes, to desserts…I mean hello Chocolate Lasagna! Her Chicken Divan Casserole was on our regular meal time rotation, as well as a dish similar to today’s Chicken Cornbread Casserole! And apparently since the apple doesn’t fall from the tree, I have fully embraced the art of the casserole.

Cornbread Chicken Casserole is an easy chicken recipe

This is an easy Chicken Casserole Recipe that the whole family will love!

Chicken Cornbread Casserole is the perfect weeknight meal. It’s simple to prep, and if you use the shortcuts that I share today, like using a rotisserie chicken, it is an even bigger time saver! This chicken casserole recipe is even a great meal to double! You can easily make two at a time with very minimal effort. Make one for tonight and freeze one for later, it’s really a no brainer. This is also a great dish to make on busy school nights. I prepare it, and then cover it with foil and leave it in the warm oven and everyone can make a plate when they’re running in between sports practices.

Using plastic wrap to steam onions in the microwave

How To Steam Onions in the Microwave

The thing with some casserole, soup, and meatloaf recipes, is they call for raw onions. But a lot of the time, in these recipes the onions don’t cook down all the way, leaving them a tad crunchy, which is a huge pet peeve. Generally I will sauté the onions and then add them to the recipe, but this trick I am sharing today saves that step entirely! It’s SO great!

All you do is dice your onions and place them in a small bowl. Cover the bowl with Reynolds Kitchen Quick Cut Plastic Wrap, which is BPA free, and cut a small slit in the top. Microwave them on high for 1 minute and you’re all set! This quick steam method softens the onions enough that once combined in your casserole they cook fully! It’s a pretty great and easy trick!

Please note: Reynolds Kitchens recommends not to microwave the Plastic Wrap for any longer than 3 minutes.

How To Make Easy Chicken Cornbread Casserole

How Do You Make Chicken Cornbread Casserole?

This casserole recipe literally takes minutes to prep! Here are a few tips:

  • Use a rotisserie chicken! This is huge in so many chicken recipes. You can certainly make your own chicken ahead and cut it into 1- inch cubes if you prefer.
  • Use a cornbread mix to prepare the topping. A boxed mix can really be a huge time saver in meal prepping, and I will take all the shortcuts I can!
  • You can make this in a 2- quart baking dish, like pictured OR you can bake it in a 9×13 dish. The bake times will only vary slightly, and both work great.
Chicken Casserole topped with a buttery cornbread layer is an easy weeknight chicken dinner idea

Tips for Making Chicken Casserole:

  • Add in other veggies! Carrots, celery, bell peppers, or even jalapeno pepper would be great in this casserole! AND using the easy steam method with Plastic Wrap works great!
  • You can sub in any type of cheese for the cheddar cheese used in this recipe, or even combine two of your favorites!
  • I garnished this chicken cornbread casserole with green onions, but you could use parsley, cilantro, or any type of herb you like!
  • You could use ground turkey, ham, or pork in this recipe as well!

Looking for more chicken recipes? Try these:

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Casserole served on a plate

Chicken Cornbread Casserole

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 8
  • Category: Chicken
  • Method: Baking
  • Cuisine: Dinner


This is an easy family favorite chicken casserole recipe!


  • 1/3 cup diced onion
  • 1 teaspoon minced garlic
  • 4 cups cubed chicken breast, or Rotisserie Chicken, shredded
  • 1 teaspoon chicken bouillon
  • 1 1/2 cups sour cream
  • 1/2 cup milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups grated cheddar cheese
  • 1 (8.5- ounce) box cornbread mix
  • 2 tablespoons melted butter
  • 1 (14.75- ounce) can creamed corn
  • 1 egg
  • optional – garnish with green onions


  1. Preheat oven to 400°F. Coat a 2- quart baking dish lightly with nonstick spray. Set aside.
  2. Place onions and garlic in a small microwave-safe bowl. Cover the bowl with plastic wrap. Cut a small slit in the top of the plastic wrap and microwave for 1 minute. Remove the bowl from the microwave.
  3. In a large bowl, combine chicken, bouillon, sour cream, milk, salt, pepper, and steamed onions and garlic. Mix until incorporated. Add in the cheese and stir to combine.
  4. Spread the chicken mixture in the prepared baking dish and set aside.
  5. In the same bowl combine the cornbread mix, butter, creamed corn, and egg. Stir until smooth.
  6. Spread the cornbread mixture on top of the chicken mixture.
  7. Bake for 35-40 minutes, or until the center of the cornbread is set.
  8. Allow to cool for 10 minutes before serving, garnish with green onions if desired.


store airtight in the refrigerator for up to 3 days.


  • Serving Size:
  • Calories: 579
  • Sugar: 2.2 g
  • Sodium: 1076.5 mg
  • Fat: 28.9 g
  • Carbohydrates: 52.1 g
  • Protein: 28.2 g
  • Cholesterol: 114.3 mg

Keywords: chicken, cookies and cups, chicken casserole, casserole, dinner, recipe

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14 comments on “Chicken Cornbread Casserole”

  1. I really enjoyed this easy recipe, but there are a few changes I’ll make next time. It tasted good, but I wanted more to it. I think extra garlic, onion powder, oregano, and paprika, would really elevate the dish. My other issue was the cornbread – I could not for the life of me get it to cook. The top was perfectly golden after the original cooking time, but there was a completely liquid layer in between the cooked cornbread and the casserole (after it had been in the oven for an hour, I finally cut the top apart so that the liquid layer would get direct heat and it finally cooked). I think next time ill try this in a 9×13 pan to keep the cornbread layer as thin as possible.

    Solid recipe, but I’m excited to tweak it next time!

  2. When u say 1 tsp of bullion, do u mean a chicken bullion cube crushed up? I haven’t made this yet and would love to.

    1. They sell bouillon loose, but also by the cube, and generally a cube is about a teaspoon, so that will work!

  3. This was really good! My husband liked it too! I used raw chicken breasts and sauteed in a little olive oil and butter and added the onion and garlic and cooked until the onion was soft and the chicken done and cut the chicken into bite-size pieces. I will definitely make again. Thanks for a great recipe! It did not disappoint me.

  4. That is such a good idea to microwave the onions! I prep a lot of dinners early in the morning and I’m sure the rest of my family would not appreciate me sauteing some onions at 5am! I can do your trick instead! Thanks!

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