Chicken cornbread casserole made with a quick and easy homemade filling is topped with a cornbread crust box mix and baked to perfection.
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.
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
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.
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.
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.
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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
Chicken cornbread casserole made with a quick and easy homemade filling is topped with a cornbread crust box mix and baked to perfection.
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 flour
- 2/3 cup milk
- 1 1/4 cup chicken broth
- Salt and pepper to taste
- 1 box cornbread mix (1 large or 2 small) prepared according to directions on box
Instructions
- 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.
- 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.
- Stir in flour and cook for 2 minutes, stirring continuously.
- 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.
- Pour the mixture in to a 9 x 9 square baking pan or any baking dish similar in size.
- Top the mixture with the prepared cornbread mix, smoothing the mix out to cover the top of the pie.
- 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.
- Once the bread is done, remove from oven and allow to sit for 5 minutes before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 559Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 192mgSodium: 734mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 49g
Iām having the same issue with the cornbread not cooking through š
It might be too thick, or you may need to let it bake longer.
I will be making this tonight. I’m using the leftover Thanksgiving gravy as base for my filling sauce. I love the corn bread idea, I forgot to get pie crust.
Great idea to use the leftover gravy!
I thought this was absolutely delicious ! It was quick easy and very tasty. Made it with one box of jiffy corn bread and spread out thinly. It was perfectly done I. 20 minutes at 425. It was perfect.
There’s no way this is only 75 calories a serving. Between the butter, flour and cornbread, and cutting this into 6 portions…this yields calories of 450 a serving. Please recheck your stats, I checked mine with myfitnesspal.com
The nutritional information on this site is just for reference and because Google likes it. There is no way to calculate the info on this recipe accurately as it will depend on a lot of variables like which cornbread mix or recipe you use, how big the serving sizes are, etc.
Next time Iāll only use one small box of cornmeal dough, it was way to thick with 2.
This was so good! I also recommend the Krusteaz Honey Cornbread mix. I left out the onion and added frozen cubed potatoes, a 16 oz bag of vegetables, a little poultry seasoning, a can of cream of chicken and baked in a 9 x 13 inch pan. This dish in a 9 x 9 would have been too small for me and would have overflowed in the oven. I can’t wait to make this dish again!
Tried it and my family LOVES IT!!!ā¤ļøThank you
I really like your website! This is the first time I’ve been on it through Pintrest. Will be coming back!
Cindy Demme
Thanks, Cindy!
I tried this, and it just wont cook the corn bread batter at all. The problem is that the mixture underneath is boiling and releasing steam towards the tip (I think) and the top isn’t cooking all the way through. I have where it looks like it is cooked, but you break into it and it is just batter. I’ve cooked it an additional 15 minutes with the same result- I don’t know what’s wrong. I’m about to eat it anyway because we are sick of waiting. Bummer because I have no idea what’s wrong- we followed all directions exactly. Used the Honey cornbread Krusteaz brand mix on top. So weird.
I’m not sure! It’s always cooked through for us.
I’m having the exact same issue right now. Its boiling over and smoking up the house but this dish is not burning, just the over flow! I used the same brand cornbread as you so maybe that is the issue? I’m definitely annoyed lol
Just put it in a larger baking dish and it won’t boil over.
I doubled the recipe for my large family, but I wasn’t sure about putting two bags of frozen veggies in. It looked like a lot. I bought “family size” frozen veggies, so I was curious how many ounces your recipe calls for when it says “a bag”? Perhaps one bag of “family size” is already doubling it! Thanks!
A 12 oz bag but it’s really up to you! You can add as much as you want.
Did you mean if Adding a can of Cream of Soup to not use the milk, flour & broth? Was the can be a substitute? You say add and I did plus mushrooms and my 2qt casserole was overflowing by the time I added the cornbread mixture. Now in the oven. Cornbread mixture did not lay on top. Started sinking into the chicken and veggies mixture. I’m thinking when it comes out, it’s going to be more like dumplings then a cornbread cover. I’ll let you know.
Some of our readers have added a can of soup to the homemade mixture. I personally have never done that but the ones that have loved it. So it’s just an idea!
I followed the instructions ,adding the milk, then when the mixture was complete I added a can of cream of mushroom and a small can of chopped mushrooms. It was fabulous!
Sounds delicious!
I made this and it was pretty tasty! I added a bit more spices to bring some more flavor to the dish but I know spices are a personal preference. I did find that using two boxes of jiffy corn bread was too much. I wish I would have used a box and a half at most.
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.
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!
I would never have thought to add cumin to a chicken dish! Thanks for the tip and I’m so glad you liked the recipe as a jumping off point!
Cumin with chicken is amazing — and pretty commonly used. Add poultry seasoning along with it and you’ll be a convert! Cumin and poultry seasoning, combined with some Better than Boullion chicken base, made your already great recipe blue ribbon quality! Plus how fantastic is the Krusteaz Honey Cornbread mix?!!! There’s nothing better on the market!
Made this recipe tonight it was delicious! Only thing was the cornbread didnāt 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!
Just keep baking it! Maybe try a larger pan next time, too. That will spread the cornbread out a tad thinner and give the filling room to bubble.
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.
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!!!!!
What a great tip! Thank you for sharing!
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?
Also, do you think I could add brown rice to the filling? What would you suggestion for cooking be?
I would make sure it’s pre-cooked if you do. Brown rice takes a long time to cook. Don’t add it in raw.
Yes, I think so. The bottom of the cornbread may get a little soggy is all.
What kind of flour? All purpose or self rising?
All purpose!
It was delicious but I added a can of chopped green chilis to the cornbread. Will definitely make it again!
Nice addition. I’ll have to try that.
I have made this several times, and my family loves this!
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.
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.
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 āLunch Bunchā 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!!!!!!
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.
Glad you liked it! One of our favorites!
Looks so creamy and perfect for a cold night!
I found this at Sweet Little Bluebird. Nice to find your blog. This sounds delicious! Thanks for sharing.
Wishes for tasty dishes,
Linda
How many servings does this make?
4 servings!
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
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!
Is cornbread mix gluten free?
You need to find specific gluten free cornbread mix – but yes, it does exist!
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 š
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.
Hi,
What if you only have cornmeal, what would you mix with it?
Thanks
I would look up a cornbread recipe!
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?
I used Krusteaz Honey Cornbread mix. I’d suggest at least 2 boxes of Jiffy mix but any will do!
Would that be two boxes of the 50c jiffy cornbread or one?
Definitely use 2!
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***
Welcome to the comments! š I’m glad you found them. I’m also glad you like the recipe. A little creole seasoning would be good in there, huh?
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.
I made this tonight and I love it! I’m looking forward to leftovers throughout the week. Thank you for sharing this recipe!
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.
I think my baking dish is on the small side since everyone needs to double the sauce! š I created the recipe when my kids were little and didn’t eat much but I definitely double it now. Glad you liked it.
Either way, it was an absolutely wonderful dish. It’s my partner’s favorite meal I’ve made, thanks to you. I’m making it again tonight haha.
Thank you, thank you
Glad you guys like it!
It sounds wonderful thanks for sharing
What size bag or veggies? Or approximately how many cups of frozen veggies?
Whatever you like is fine. It’s just a bag of mixed veggies – normal size.
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!!!
Did you ever get an answer bout the caloric count on this recipe ? Also t says it has 123g of fat?
That is for the entire pot pie.
This was great! Next time I will double the sauce. Everything else was spot on!
I like to make a 9×13 cake pan would I do 2 box of broth
I have never made that large of a batch of this recipe. But I would double it, I think, for a 9 x 13.
Mine has turned very watery, Iām also using homemade broth, and not exact measurements. Any suggestions to thicken?
A corn starch slurry of water and corn starch – 2 parts water and 1 part corn starch. So say 2 teaspoons water and 1 corn starch. Or add a little flour. That takes longer.
3000 calories per serving??? That can’t be right!
Can’t I use ground turkey instead of chicken ?
I would use diced turkey, not ground
Making it now and it smells great. Can’t wait to taste it.
Can you use canned veggies?
I think so! I’d drain them.
Making for a party. Do you think I could make ahead cook the following day or make a head and reheat?
I think so! The bottom of the cornbread may get a tad soggy but I don’t think it’ll be too bad.
Do you think this could be done in a pressure cooker? Looks delicious!
No, I don’t think so. You could cook chicken in the pressure cooker and then proceed.
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!!! š
Mushrooms! Great idea. I bet it’s delicious with homemade cornbread, too! I’m so glad you enjoyed it.
Any chance of getting your homemade cornbread recipe. Have not been able to find any cornbread mixes in the UK. Thank you
I need to get it up! Here is one from a friend I trust for good recipes. If you don’t have a skillet, just use any dish that is oven safe – http://penneylane.com/blogfilmfood-steel-magnolias-skillet-cornbread-recipe/
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
That looks so good! Pure comfort!
Looks so delicious. Featuring on Familyn Fun Friday.
Could I use my own home made cornbread batter instead of a mix?
Yes!
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
Sounds delicious! Thanks for sharing on the What’s for Dinner Link up!
This is my kind of casserole. I love your twist on traditional chicken pot pie with the cornbread topping.
THANK GOODNESS: a new answer to the eternal question, “What in the world can I make for dinner next week?” š So glad I found you and this recipe today at the #HomeMattersParty!
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.
Thanks you for linking up and sharing this recipe with us at #OvertheMoon Link Party. I’ve pinned and shared.
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.
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.
That sounds good!
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!
Yay for finding something the picky eaters love!! I consider that the highest of compliments!
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.
I’m so glad you liked it! It’s still one of our favorites!
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. š
Thank you so much! I’m glad you enjoyed it.
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
Thank so much, Miz Helen!
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
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.
This casserole looks so delicious! Thank you for sharing the recipe at the #HomeMattersParty
Yum — This sounds perfect right now! Thanks for sharing with us at Merry Monday.
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
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
This looks so yummy! Pinned. Please feel free to link up with us at Together on Tuesdays!
Perfect!!!! Needed something to make with my cornbread mix I got sitting in my pantry =) #turnituptuesday
What a delicious idea! Thanks for sharing on the What’s for Dinner link up!
šššDelicious. I used 2 boxes of Jiffy Mix and wasn’t sorry. Lots of leftovers.
Would that be a small bag of the mixed vegetables?
Any size you want. I just used the normal size, not a family size.
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.
I love it Mary! I’ll add a note in the recipe to use a GF mix if needed!
making this now! Cant wait to eat it! š
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.
Yeah you kind of have to prod it along to get it to spread out! Glad you enjoyed!
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 š
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.
And I find myself rooting for the NY Mets these days just because that’s what my hubby and son watch! I just don’t tell anyone. š
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!
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.
Two Jiffy boxes should work! I used a 15 oz Krusteaz Honey Cornbread mix – http://amzn.to/1VKtBfv.
Sounds good Camille. Thank you.
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.
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!