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Cornbread Chicken Casserole

Cornbread Chicken Casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 servings

A quick one-dish meal for busy schedules.


  • 1 pound boneless, skinless chicken breasts, cubed
  • 1/2 teaspoon granular garlic
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups sour cream
  • 1 cup 1% milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup chopped yellow onion
  • 1 cup sliced carrots
  • 1 1/2 cups frozen broccoli florets, thawed and cut into bite-size pieces
  • Topping
  • 1 package cornbread mix (6.5 ounces)
  • 1 can cream-style corn (14.75 ounces)
  • 2 Tbsp. olive oil


  1. Preheat oven to 400 degrees F. Spray a 3-quart baking dish (9x13 or equivalent) with pan coating spray or brush with olive oil. In a bowl, mix together the chicken, seasonings, sour cream, and milk. Fold in the cheese, onion, carrots, and broccoli. Pour mixture into baking dish. In a separate bowl, mix together the cornbread mix, creamed corn, and olive oil. Spread evenly over the chicken mixture. Bake for 30 minutes, or until a toothpick inserted in the center of the topping comes out clean.
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