![['Close-up view of a creamy chicken and cornbread casserole with a golden top and colorful ingredients.', 'Juicy chicken and cornbread casserole showcased in a rustic dish, highlighting its creamy texture and cheesy topping.', 'Layered creamy chicken and cornbread casserole with visible chunks of chicken, corn, and bell peppers.', 'Side view of a hearty chicken and cornbread casserole, emphasizing its rich, creamy layers and vibrant colors.']](https://quickflavorfix.com/wp-content/uploads/2026/06/creamy-chicken-and-cornbread-casserole_1_U1.webp)
Creamy Chicken and Cornbread Casserole
A comforting baked casserole combining tender chicken, sweet corn, and cheesy cornbread topping for a hearty meal.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts (cooked and shredded)
- 1 can (15 ounces) creamed corn
- 1 cup frozen corn (thawed)
- 1 cup sour cream
- 1 can (8.5 ounces) corn muffin mix
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1/4 cup chopped fresh parsley (optional for garnish)
Instructions
- Cook and shred the chicken breasts.
- Sauté onions and bell peppers until soft, about 5 minutes.
- Mix shredded chicken, creamed corn, frozen corn, sour cream, sautéed vegetables, garlic and onion powders, salt, and pepper.
- Spread mixture in a baking dish, top with cheese, then dollop cornbread batter over the top.
- Bake at 375°F (190°C) for 25-30 minutes until golden brown. Garnish with parsley before serving.
Notes
For extra flavor, add a dash of hot sauce or paprika.