Chicken & Cornbread Casserole

Preparation 15 mins
Cook Time 35 mins
Total Time 0:50
Serves 4 to 6     adjust servings

Chicken + Cornbread Casserole is one of those dishes that just screams comfort food! Every time I eat it, I'm transported back to my grandma's kitchen.


  • 6 cups cornbread, crumbled
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon dried sage
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cups chicken stock
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 chicken breasts, cooked and diced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried red pepper flakes
  • Salt to taste
  • 1 1/2 cups shredded cheddar cheese


  1. Preheat oven to 325 degrees F.
  2. In a large bowl, combine cornbread, seasoned salt, and sage. Pour in melted butter and chicken stock. Gently stir to moisten cornbread.
  3. In a medium bowl, combine sour cream, and mayonnaise. Add chicken, onion powder, and red pepper flakes.
  4. Coat the bottom of a 9" x 11" baking dish with half the cornbread mixture. Gently press the crumbs into the dish. Don't pack them in, just a little smoosh. Top crumbs with all of the chicken mixture. Spread chicken evenly over cornbread. Top chicken with remaining cornbread, spread evenly, and don't press the crumbs...just leave them as is.
  5. Top casserole with cheese and bake for 30 to 30 minutes. Remove from oven, and serve warm.


Recipe Notes

I used 2 boxes of prepared Jiffy cornbread mix and baked it in a 9-inch by 13-inch dish at 400 degrees F for 15-20 minutes to have enough cornbread for this dish. You also could use a different brand or a homemade cornbread recipe if you prefer.
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