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Chicken cornbread casserole made with a quick and easy homemade filling is topped with a cornbread crust box mix and baked to perfection.

This post was sponsored by Marie Callenders.

Need an easy dinner recipe? Use a homemade chicken pot pie filling and top with an easy cornbread topping for a delicious casserole dinner!

This recipe happened quite by accident. Chicken pot pie is one of our favorite recipes. But dealing with the pie crust is somewhat of hassle. One evening I really wanted to make chicken pot pie but not mess with a crust. My neighbor had recently moved and gave me the contents of her pantry which included a box mix of honey cornbread.

Easy Chicken Pot Pie

So I whipped up my pot pie filling, mixed up the cornbread and baked it all together. It was magic! There is no worrying whether the crust is soggy, either. Because it's not technically a pot pie, we named Chicken Cornbread Casserole.

Easy Weeknight Cornbread Chicken Casserole Recipe

Chicken Pot Pie Filling

Make the Filling

The filling for the casserole is made from scratch, but it's super easy. Even if you've never made anything from scratch before, you can handle this. A bag of frozen veggies means you can skip any chopping.

Melt butter in a large pot on the stove over medium high heat. Add onions and cook for about 2 minutes. Add in bag of frozen vegetables and cook until warmed through and no longer frozen. You can also use frozen diced onions instead of fresh to make this recipe even easier.

You can cook chicken the night you make the casserole, but it's also a great way to use up leftover chicken. Even better, plan ahead and make sure to have leftover chicken. Cook a Slow Cooker Whole Chicken  or Slow Cooker Beer Can Chicken one day and make a casserole within the next week.

Need an easy dinner recipe? Use a homemade chicken pot pie filling and top with an easy cornbread topping for a delicious casserole dinner!

Cornbread Topping

Once the filling is done pour it into in a casserole dish. As written, the recipe will easily fit in to a 2 quart dish and will feed 2-3 people. Double it to feed more. You can also bake it in individual ramekins so everyone gets their own casserole. Kids love the individual servings!

Mix up the cornbread mix. We used a 15 oz box of Krusteaz Honey Cornbread mix. The smaller Jiffy mixes can be used, but use at least two boxes. Top the casserole with the prepared cornbread mix by dropping in spoonfuls and gently smooth out.  Bake for about 20 minutes until the cornbread is browned and cooked.

This recipe takes about 15-20 minutes hands on time and another 20 or so minutes to cook so it's pretty quick to make even on a busy weeknight.

 

Need an easy dinner recipe? Use a homemade chicken pot pie filling and top with an easy cornbread topping for a delicious casserole dinner!

Freezing for Later

If you'd like to freeze this, we suggest making the filling and freezing that. Warm up on the stove and add cornbread to bake.

Gluten Free Option

Yes you can make this gluten free! Substitute a gluten free flour in the filling and use a gluten free cornbread mix for the top.

Recipe Variations

Chicken Cornbread Casserole has been our top recipe for years! It's been pinned almost half a million times on Pinterest.  Many of our readers have made and love this casserole. Find some of their ideas and suggestions below.

  • Add a can of chopped green chilis to the cornbread for a little kick.
  • Add a can of creamed corn to the cornbread mix before baking.
  • Add 1 tablespoon of honey in the Jiffy cornbread mix.
  • Use your favorite homemade corn bread recipe instead of a box.
  • Use whipping cream instead of milk.
  • Make gluten free by using gluten free cornbread and flour for the filling.
  • Add a can of cream of mushroom soup or cream of celery soup to the filling.
  • Add mushrooms to the filling.
  • Chop up 6 baked chicken thighs for the chicken.
  • Use turkey instead of chicken.
  • Triple the recipe to make a 9 x 13 pan to feed a crowd.

 

Cornbread Casserole Recipe

Serves 4     adjust servings

Preparation 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

 

Ingredients

  • 3 boneless skinless chicken breasts, cut in to cubes OR 2 cups cooked chicken in bite size pieces
  • 1/4 cup diced onions
  • 1/3 cup butter
  • 1 bag frozen mixed vegetables
  • 1/3 cup all purpose flour
  • 2/3 cup milk
  • 1 1/4 cup chicken broth
  • Salt and pepper to taste
  • Cornbread mix (1 large box or 2 small like Jiffy), prepared according to box directions

Instructions

  1. If cooking chicken: heat 2 Tablespoons of oil in a large pot. Add cubed chicken and season with salt and pepper. Cook until chicken is done, about 10 minutes. Drain chicken from the pot and set aside.
  2. Melt butter in a large pot on the stove over medium high heat. Add onions and cook for about 2 minutes. Add in bag of frozen vegetables and cook until warmed through and no longer frozen.
  3. Stir in flour and cook for 2 minutes, stirring continuously.
  4. Whisk in chicken broth about 1/2 cup at a time to avoid lumps. Once all the chicken broth is added, add in the milk and whisk to combine. Allow mixture cook for a few minutes to thicken. Stir in cooked chicken and cook for another minute or so until the entire mixture is hot. Remove from heat.
  5. Pour the mixture in to a 9 x 9 square baking pan or any baking dish similar in size .
  6. Top the mixture with the prepared cornbread mix, smoothing the mix out to cover the top of the pie.
  7. Bake according to the directions on the cornbread mix. My mix said to bake at 400 degrees for 22-26 minutes. Make sure to bake long enough so that the bottom of the cornbread bakes through.
  8. Once the bread is done, remove from oven and allow to sit for 5 minutes before serving.

Recipe Notes

 

Nutrition Facts
Serving Size 1 cup
Amount Per Serving As Served
Calories 782kcal Calories from fat 277
% Daily Value
Total Fat 31g 48%
Saturated Fat 14g 70%
Transfat 1g
Cholesterol 197mg 66%
Sodium 1146mg 48%
Carbohydrate 66g 22%
Dietary Fiber 8g 32%
Sugars 4g
Protein 57g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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2 reviews
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This is a sponsored conversation written by me on behalf of Marie Callender's. The opinions and text are all mine.

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121 comments on “Easy Weeknight Cornbread Chicken Casserole Recipe

  1. Starr Fisher on said:

    I’ve made this several times for my family of 8! The only thing I add is a bit of shredded sharp cheddar cheese to the mix right before putting in the pan, then top the corn bread with cheddar about half way through baking. Always gets rave reviews from everyone. Even my picky eaters.

  2. I made this tonight and my family loved it but I did make many changes to add flavor. I also doubled the filling except for the butter and milk. I would absolutely double the filling if you make this — or use half the cornbread mix for your pot pie in an 8 x 8 or 9 x 9 and bake the rest on its own. I sauteed celery and onion. Added Better than Boullion chicken base to taste. Added ground cumin (which just does amazing things to chicken flavored dishes), to taste. Added quite a bit more black pepper. I used the mini 8.5oz cans of peas with carrots and also shredded/french beans of the same size (two cans of each). The cornbread took at least an hour to set up with a nice crisp, beautiful golden top and for it to be done all the way through. This meal was just heaven on a plate. The weather in Ohio FINALLY got fall-like this week so this hot comfort food just hit the spot. It was a double helping night — get out the TUMS. House smells great! Thank you for the wonderful base recipe from which I created a new family favorite!

  3. Made this recipe tonight it was delicious! Only thing was the cornbread didn’t cook all the way through and the filling started bubbling over the pan. Not sure if I used too much cornbread it seemed like a lot? Other than that it was really good!

  4. Evelyn Karadizian on said:

    I made this tonight and we loved it. What is the best to reheat the leftovers. I made individual servings and I have two ramikens to reheat.

  5. I make this often! After I cook ingredients as directed, I put it in my crockpot so I don’t heat my house up. Cornbread rises just fine. Probably takes about two hours on high (everyone’s crockpot may operate differently). I also add some potatoes and mushrooms to mine. Delicious!!!!!

  6. Bridget Litzinger on said:

    Hello! I was thinking of making this for my best friend that just had a baby, but if they don’t want to eat it the day I bring it over do you think it will still be good the next day?

  7. Mandy on said:

    What kind of flour? All purpose or self rising?

  8. Esther Shaw on said:

    It was delicious but I added a can of chopped green chilis to the cornbread. Will definitely make it again!

  9. Barbara Sieme on said:

    I have made this several times, and my family loves this!

  10. This is sooooooo yummy! My husband baked 2 pans of boneless, skinless chicken thighs last night and I spotted this recipe. I made it today using 1 tablespoon of local honey in the Jiffy cornbread mix. I also used whipping cream instead of milk and gluten & nut free flour & a can of cream of mushroom soup. Put about 6 of the thighs in it, cut up…. so good, I just ate my 3rd. bowl UMM UMMMM GOOD!!!!!!!This recipe is a keeper.

  11. Victoria on said:

    If you were going to freeze this, would you freeze it with the cornbread topping, or defrost before adding the cornbread top? Thanks!

    • I would not freeze the cornbread (although, that might work!). I’d freeze the filling, defrost, add cornbread and bake.

      • Josephine Williams on said:

        My husband baked 2 pans of skinless, boneless chicken thighs last night and I spotted this recipe & I knew that it would be great! I put about 6 cubed up thighs in the mix & used gluten free, nut free flour and heavy whipping cream instead of milk & added a can of cream of mushroom soup and also scraped the gel and remains out of the pan that the thighs were baked in & put it into the chicken mixture also put a tablespoon of local honey in the Jiffy cornbread mix, yummy. I made 2 small baking pans cause I do a church thing called ‘Lunch Bunch’ and I will wrap the 2nd. one with aluminum foil and tomorrow I will make another box of cornbread for that one. I will warm up the chicken part of the pot pie first before I put the corn bread batter on top and bake it!!!! Oh gosh this is GOOD!!!!!!! I had 3 bowls of it!!!!!!

  12. I made this for dinner a few nights ago & it was delicious. Thank you for posting the recipe. I will be making this often, so easy & so good.

  13. Looks so creamy and perfect for a cold night!

  14. I found this at Sweet Little Bluebird. Nice to find your blog. This sounds delicious! Thanks for sharing.

    Wishes for tasty dishes,
    Linda

  15. How many servings does this make?

  16. We will love this awesome casserole! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
    Miz Helen

  17. Looks delicious! And, it looks easy. I love recipes like this for busy nights, but I still want to feed the kids something that is good for them. Thanks for sharing the recipe!

  18. Is cornbread mix gluten free?

  19. I am sure this has already been asked but the nutritional information is making me want to run far and fast from this recipe. Are you going by the whole recipe as a serving or what is normally called a serving (What you put on your plate?) and how much is a serving? The recipe sounds so good that I almost wish I
    hasn’t seen that 😔

    • I changed my virtual recipe card after posting this recipe and I haven’t adjusted it yet. It’s on my to do list. But my guess is that it’s for the entire dish. Also, the info will change based on the corn bread mix you use. You can use fat free milk and make other substitutions as needed to reduce the fat and sugar. Also, increase the amount of veggies and even chicken. Make the sauce as instructed, but double or triple the meat and veggies. It won’t be as saucy but it will go further with less calories.

    • It’s for a 1 cup serving.

  20. Hi,
    What if you only have cornmeal, what would you mix with it?
    Thanks

  21. Debbie Carr on said:

    Could you explain the cornbread mix please. Is that one box of Jiffy mix or is there another type of mix you use? If Jiffy one box or two?

  22. Would that be two boxes of the 50c jiffy cornbread or one?

  23. Debbie on said:

    Glad I kept going. Didn’t know about comments! I have made this 2 times + planning tonight! Add a Lil this & that! Hubby from N.O. & we both Love the cornbread on top!!! Great Idea*** Sanks***

  24. Jordana on said:

    This is great! I added a can of cream of celery soup to the sauce, and a can of creamed corn to the corn bread mix! And I used a huge bag of veggies.

  25. Deb J. on said:

    I made this tonight and I love it! I’m looking forward to leftovers throughout the week. Thank you for sharing this recipe!

  26. Just made this recipe tonight and it was delicious. Super cheap and easy to make. As the others stated, definitely double the sauce. I also added a half can of Campbell’s Cream of Chicken & Mushroom soup and it was fantastic. It’s a recipe that can be customized, which I love.

  27. Virginia on said:

    It sounds wonderful thanks for sharing

  28. What size bag or veggies? Or approximately how many cups of frozen veggies?

  29. Jacquie on said:

    Is that really the calorie count for one serving, 3111 it doesn’t say and calories from fat 1107 or am I reading this wrong? It does look amazing but those counts…WOW!!!

  30. Bill on said:

    This was great! Next time I will double the sauce. Everything else was spot on!

  31. Chelsea on said:

    3000 calories per serving??? That can’t be right!

  32. Rachel on said:

    Can’t I use ground turkey instead of chicken ?

  33. Darlene on said:

    Making it now and it smells great. Can’t wait to taste it.

  34. Can you use canned veggies?

  35. Allison on said:

    Making for a party. Do you think I could make ahead cook the following day or make a head and reheat?

  36. Misty Dawn on said:

    Do you think this could be done in a pressure cooker? Looks delicious!

  37. LaTrice on said:

    The Chicken Casserole is the first recipe from your blog, and honestly, it’s delicious. I made homemade cornbread using a different recipe and added mushrooms to the casserole. It was so good that I had to refrain myself from getting seconds, since I want to make sure that I have enough to eat for the next several days. Thank you so much for this phenomenal recipe!!! 🙂

  38. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate. Thanks so much for sharing with us and come back soon!
    Miz Helen

  39. That looks so good! Pure comfort!

  40. Looks so delicious. Featuring on Familyn Fun Friday.

  41. Could I use my own home made cornbread batter instead of a mix?

  42. This cornbread chicken casserole looks so yummy. Pinning for later.
    Thanks for sharing at Thursday Favorite Things. Hope you come back next week so I can stop by again.
    Bev

  43. Sounds delicious! Thanks for sharing on the What’s for Dinner Link up!

  44. This is my kind of casserole. I love your twist on traditional chicken pot pie with the cornbread topping.

  45. THANK GOODNESS: a new answer to the eternal question, “What in the world can I make for dinner next week?” 🙂 So glad I found you and this recipe today at the #HomeMattersParty!

  46. Oh my! This looks amazing!! I am pinning!

    I was already starving when I clicked your recipe on and my mouth literally watered looking at the pictures!

    I am all about comfort food.

    Thanks for sharing.

  47. Thanks you for linking up and sharing this recipe with us at #OvertheMoon Link Party. I’ve pinned and shared.

  48. This dish look quite yummy. Everyone loves chicken pot pie and I love your take on using corn bread. Thank you for sharing this delightful dish at DI&DI.

  49. Carolyn on said:

    Sounds good. Going to try this tonight. Been looking for a similar recipe. Husband is not a chicken fan so I’m going to substitute hamburger and beef broth instead. Can’t wait to try it.

  50. Contessa on said:

    I love this recipe so much! I’ve made it a few times now and it’s a big hit with the boyfriend and the kids. My picky daughter even likes it and she doesn’t like chicken pot pie!

  51. Steve S. on said:

    I came across this recipe on Pinterest. It was very easy to make and was very tasty. I’ll keep this recipe in my meal rotation. Thanks for the recipe.

  52. Just discovered your blog, Camille. Made this tonight and it was a huge win with me and hubby! What a wonderful combination of flavors and textures. Directions were perfect, and it was easy to put together. Pinned this one and will be sure to make again. Thanks so much. 🙂

  53. Congratulations!
    Your recipe is featured on Full Plate Thursday and has been pinned. Enjoy your new Red Plate and thanks so much for sharing with us.
    Come Back Soon!
    Miz Helen

  54. I found this on What To Do Weekends. This looks perfect for the cold weather they are forecasting here this weekend. It has been in the 70s. I’m ready to break out the gardening tools! Thanks for sharing. Drop by on Mondays and leave us a tasty recipe at What’d You Do This Weekend.

    Wishes for tasty dishes,
    Linda

  55. I’d love a heaping plateful of this chicken cornbread casserole right now! I’m a sucker for comfort food. Thanks for sharing with us at Funtastic Friday.

  56. This casserole looks so delicious! Thank you for sharing the recipe at the #HomeMattersParty

  57. Yum — This sounds perfect right now! Thanks for sharing with us at Merry Monday.

  58. Hi Camille its so nice to see you sharing at the Thursday Favorite Things blog hop. I featured you on facebook and google plus, pinned xo

  59. I make a filling like this for my pot pies but I like the idea of adding the corn bread on top. Definitely making this. Pinning,
    Bev

  60. This looks so yummy! Pinned. Please feel free to link up with us at Together on Tuesdays!

  61. Perfect!!!! Needed something to make with my cornbread mix I got sitting in my pantry =) #turnituptuesday

  62. What a delicious idea! Thanks for sharing on the What’s for Dinner link up!

  63. Would that be a small bag of the mixed vegetables?

  64. Made this a couple weeks ago but needed to do a slight change to gluten free, used a gluten free cornbread batter to top the goodness underneath. Turned out excellent, delicious. Will be making this again this week with some left over turkey meat. Thank you for this keeper recipe.

  65. Love2Cook on said:

    making this now! Cant wait to eat it! 🙂

  66. I just made this, it came out awesome. I had a little trouble spreading the cornbread mixture on top so i did the best i could and it looks beautiful. Thank you for the recipe.

  67. Oh, my, this sounds like a wonderful dish! I eat Marie Callender pot pies frequently, so being able to make one and have leftovers for more meals is very appealing. Thank you for this recipe 🙂

    p.s. I’m a native Michigander, but can’t claim to love sports of any kind, though I do enjoy a good baseball game on TV now and then.

  68. Mary on said:

    This looks so good! Can you tell me if you use a small cornbread mix, like Jiffy, or if you use a full-size mix for the top? Thanks so much!

  69. Melodie Mangers on said:

    I was wondering what size cornbread mix you used. Like the Jiffy box or a big box of cornbread. Guess I will buy 2 boxes of Jiffy, since I can’t wait to try this recipe. It looks SOOOO good! Thanks for sharing.

  70. Sounds good Camille. Thank you.

  71. The individual ramekins are such a cute idea. Do you cook it less time if using the smaller dishes? This would be cute for a spring baby shower.

    • You know, I baked them right along side the larger casserole. Just keep an eye on the tops to make sure they don’t burn. You’re basically just baking them to warm up the insides and bake the cornbread.

      • Susan ryals on said:

        I can’t wait to try this!! I freeze a lot of meals for busy weekdays. What are your suggestions on freezing?

        • I would freeze the “inside” part only. Then thaw it before baking it. Follow the recipe instructions from there and it should be great. When I’ve frozen milk based liquids in the past, they do need to be stirred a bit before cooking, too. Good luck!