Chicken & Cornbread Casserole

ByJulie Kotzbach May 16, 2014March 11, 2020

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!

I’ve been obsessed with Miss Mary Bobo’s Boarding House for years. Mike’s been to Miss Mary Bobo’s twice on trips to the Jack Daniel’s distillery. Oh, and he’s met Lynne Tolley both times. Yeah. He knows I get jealous, so every time he goes he brings me a new cookbook from their gift shop. This last time, he texted me pictures of the books they have, just to make sure I didn’t have the one he wanted to buy already. I’ve got about 4 of the Miss Marry Bobo’s and Jack Daniel’s cookbooks. This last trip, he got me the Miss Mary Bobo’s Boarding House Cookbook and it’s amazing. It’s all the southern food I grew up loving when my grandma would cook.

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So this casserole is amazing. It’s creamy and has cornbread, which is never a bad idea and is just insanely good. Mike’s not into traditional Thanksgiving dressing, and the sage cornbread combo reminded him a little too much of that flavor. If it’s not your thing, you can leave out the sage and everything will still taste awesome! I’ve made this casserole both ways and love them both.

I like to do a little pre-prep when making this dinner. I bake my cornbread oon the morning of or even a day or two before. You’ll need an entire 9-inch by 13-inch pan of it. Then you can leave the cornbread hanging out in the pan on your counter until you’re ready to make dinner. Another way to hurry things along is to grab a rotisserie chicken from the store, ditch the skin, shred the chicken, add that to the sour cream mixture, and layer it all up in a 2 1/2-quart casserole dish. I’m all about saving time on weeknights.

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Chicken & Cornbread Casserole

Julie Kotzbach

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.

4.45 from 159 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Dish

Cuisine American

Servings servings

Calories 753 kcal

Ingredients

6 cups cornbread crumbled
¾ teaspoon seasoned salt
½ teaspoon dried sage
½ cup unsalted butter melted
1 ¼ cups chicken stock
1 cup sour cream
½ cup mayonnaise
2 chicken breasts cooked and diced
½ teaspoon onion powder
¼ teaspoon dried red pepper flakes
Salt to taste
1 ½ cups shredded cheddar cheese

Instructions

Preheat oven to 325 degrees F.
In a large bowl, combine cornbread, seasoned salt, and sage. Pour in melted butter and chicken stock. Gently stir to moisten cornbread.
In a medium bowl, combine sour cream, and mayonnaise. Add chicken, onion powder, and red pepper flakes.
Coat the bottom of a 9-inch x 13-inch 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.
Top casserole with cheese and bake for 30 to 35 minutes. Remove from oven, and serve warm.

Notes

I used 2 boxes of prepared Jiffy cornbread mix and baked it in a 9-inch x 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.

Nutrition

Calories: 753 kcalCarbohydrates: 36 gProtein: 29 gFat: 54 gSaturated Fat: 25 gCholesterol: 182 mgSodium: 1137 mgPotassium: 492 mgFiber: 1 gSugar: 12 gVitamin A: 1155 IUVitamin C: 1.2 mgCalcium: 335 mgIron: 1.8 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?If you made this recipe, leave a comment and star rating to let others know how it turned out.

Julie Kotzbach

I’m Julie, the creator of Bread Booze Bacon, where I share bold, flavor-packed recipes for everyday meals and easy entertaining. From hearty comfort food to crowd-pleasing appetizers and cocktails, these are recipes built to impress without overcomplicating things.

4.45 from 159 votes (153 ratings without comment)

15 Comments

Antonella says:

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Does the cornbread have to be precooked ? Or an I use polenta and it will cook while in the oven ?

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1. Julie says:
  
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  The cornbread does have to be pre-cooked. I would not use polenta. It’s not the same as cornbread, and will give you a totally different dish (and potentially a big mushy mess).
  
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  1. Marti says:
    
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    I agree with your comment—cornbread and polenta are not in the same catagorey in this recipe! Why do people ask these substitution questions?
    
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Diana Fulton says:

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Made this for a potluck and they raved about it. Had to add extra cornbread because it was way too wet with the broth and butter.

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Crystell says:

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I LOVED this recipe. I did however, tweek it a little bit. Instead of onion powder, I used fresh onions, and added celery, too. I left out the red pepper flakes, (couldn’t imagine spicy dressing), and also added boiled eggs to the cornbread mix. This recipe is fantastic! Enjoy!

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Lynda says:

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How do I read the reviews for the chicken and cornbread casserole recipe? I signed up for your website hoping the would take me to the reviews.

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1. Julie Espy says:
  
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  Hi Lynda! Star ratings on the recipe can be given by readers without having to leave a comment. That being said, I would definitely read the other comments left on this post for some insight. Pinterest is also a great place to see reviews as readers can review AND leave images of their dish. Here’s the pin with revies and image for ya:https://www.pinterest.com/pin/324611085628546325/ Hope this helps!
  
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Mary says:

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Does it need to be covered while baking?

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1. Julie Espy says:
  
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  Hi Mary! The casserole does not need to be covered. You can top with foil if the top starts to brown too quickly, but it’s not a must. 🙂
  
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Donna says:

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Tried this unusual (for me) dish after forgetting to add sugar to my cornbread recipe before baking it. (Fanny Farmer cookbook — best cornbread recipe ever!) Had some left-over roasted chicken and searched for a recipe that I might be able to use both in. Surprisingly delicious!! My new go to for potlucks!

I added about 1/2 c. each of sauteed chopped onion, green pepper, and celery and 1 large clove of garlic. Omitted the onion powder and added 2 tsp. Louisiana hot sauce. Reduced butter to 6 Tbsp. Threw in some fresh corn because I had some on hand, and added 3 slices of cooked, crumbled bacon to the topping. OMG.

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1. Julie Kotzbach says:
  
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  All of those add-ins sound awesome Donna! I’m going to give them a go next time I make this. 🙂
  
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Julie says:

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Made this using two boxes of Krustaze gluten free honey cornbread as my daughter has celiac disease. This is SO good!

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Joanna says:

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I absolutely love this dish and I am preparing the dish for our Easter family gathering. I do leave out the sage (YUCK) and use a honey cornbread. OMG. So good! The additional red flakes just gives an extra special touch to the meal. Thanks so much for sharing!!

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1. Julie Kotzbach says:
  
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  I’m glad you enjoy this casserole Joanna. Honey cornbread sounds delicious. My husband isn’t the biggest fan of sage either, so I leave it out sometimes too. 🙂
  
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Linda says:

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I have made this many times. The recipe is a base for your own imagination. I do blackened chicken and green chili’s. So many ways to enjoy this and no I am not a paid review. Lol

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