If you are looking for a comforting, hearty dinner that feels like a warm hug on a plate, the Creamy Chicken and Vegetable Cornbread Casserole Recipe is your new best friend. This dish combines tender chicken, vibrant mixed vegetables, and a luscious creamy sauce all under a golden, fluffy cornbread topping. The textures and flavors come together beautifully, making it perfect for family dinners or cozy evenings. Whether you’re craving something familiar or just want to try a delightful casserole that’s easy to prepare, this recipe will quickly become a favorite.
Ingredients You’ll Need
The beauty of the Creamy Chicken and Vegetable Cornbread Casserole Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building layers of flavor, richness, and satisfying texture that make this dish so irresistible.
- 3 boneless skinless chicken breasts or 2 cups cooked chicken: Provides tender protein that’s the heart of the casserole.
- 1/4 cup diced onions: Adds a subtle sweetness and aromatic foundation.
- 1/3 cup butter: Creates a rich base for the creamy sauce and enhances flavor.
- 1 bag frozen mixed vegetables: Brings color, texture, and nutrients to the dish with minimal prep.
- 1/3 cup flour: Key to thickening the creamy sauce perfectly.
- 2/3 cup milk: Adds silkiness and a gentle dairy richness to the sauce.
- 1 1/4 cup chicken broth: Deepens flavor and helps create the luscious sauce.
- Salt and pepper to taste: Essential for seasoning and balancing all the flavors.
- 1 box cornbread mix (prepared according to directions): Forms a fluffy, golden crust that tops the casserole beautifully.
How to Make Creamy Chicken and Vegetable Cornbread Casserole Recipe
Step 1: Cook the Chicken
Start by heating a couple of tablespoons of oil in a large pot over medium-high heat. Add the cubed chicken, seasoning it generously with salt and pepper. Cook until it’s no longer pink inside, about 10 minutes. Once done, drain any excess liquid and set the chicken aside to incorporate into the creamy base later.
Step 2: Sauté Onions and Vegetables
Next, melt the butter in the same pot. Add the diced onions and sauté them for about 2 minutes until they start becoming translucent and sweet. Then, toss in the frozen mixed vegetables and cook until everything is warmed through, releasing wonderful aromas and brightening the dish with vibrant color.
Step 3: Create the Creamy Sauce
Sprinkle in the flour, stirring well to coat the veggies and onions, and cook for another 2 minutes. This step helps eliminate the raw flour taste while starting to thicken the sauce. Gradually whisk in the chicken broth so the mixture stays smooth. Follow with the milk, continuing to stir until the sauce thickens into a velvety consistency. At this point, stir in the cooked chicken, ensuring it’s evenly combined.
Step 4: Assemble the Casserole
Pour this luscious creamy mixture into a greased baking dish, spreading it out evenly. On top, spread the prepared cornbread mix, gently smoothing it to cover the entire surface. This topping will bake into a golden crust that is the perfect contrast to the creamy base below.
Step 5: Bake to Perfection
Bake the casserole in a preheated oven at 400°F for 22 to 26 minutes. Keep an eye out for that irresistible golden hue on the cornbread topping, and make sure it’s cooked through by testing with a toothpick. This bake time ensures the flavors meld together beautifully and the topping crisps just right.
Step 6: Rest and Serve
Once out of the oven, allow the casserole to rest for about 5 minutes. This short wait lets everything settle so when you scoop a portion, it holds together beautifully and the flavors have time to deepen, making each bite pure comfort.
How to Serve Creamy Chicken and Vegetable Cornbread Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions across the top adds a refreshing pop of color and a mild herbal note that brightens the creamy richness. You can also add a light dusting of shredded sharp cheddar or pepper jack cheese right before serving for an extra layer of indulgence.
Side Dishes
This casserole is quite the star, but if you want to round out your meal, a crisp garden salad with a tangy vinaigrette or steamed green beans dressed with lemon and garlic make excellent companions. Simple roasted sweet potatoes or a light coleslaw are tasty options, too, offering crunch and a contrasting texture to the creamy casserole.
Creative Ways to Present
For a more rustic, family-style presentation, serve the casserole straight from the baking dish, letting everyone help themselves. Alternatively, you can plate individual servings topped with a dollop of sour cream or a drizzle of hot sauce for a fun kick. Using colorful ceramic dishes that contrast with the golden topping will make your presentation extra inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, cover any leftovers tightly with foil or transfer them to an airtight container and place them in the refrigerator. The creamy goodness will keep well for up to 3 days, making it a convenient option for next-day meals or quick reheats.
Freezing
If you want to save some for later, this casserole freezes beautifully. Wrap the cooled casserole dish with plastic wrap and then aluminum foil or transfer individual portions into freezer-safe containers. It can be stored in the freezer for up to 2 months without sacrificing flavor or texture.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out, until heated through, about 20 minutes. Microwaving also works well for single servings but reheating slowly in the oven maintains the best texture, especially for keeping the cornbread topping soft yet slightly crisp.
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using rotisserie chicken saves time and adds extra flavor. Just shred or cube the cooked chicken and stir it in during the creamy sauce step.
Can I substitute the frozen mixed vegetables with fresh ones?
You sure can. Fresh veggies like carrots, peas, and corn work wonderfully but remember to sauté them a bit longer to ensure they cook through before baking the casserole.
Is there a way to make this recipe gluten-free?
Yes! Use a gluten-free cornbread mix and substitute the all-purpose flour with a gluten-free alternative such as rice flour or a gluten-free blend to make the sauce thick and creamy.
What can I do if I don’t have cornbread mix on hand?
If you don’t have cornbread mix, you can use a homemade cornbread batter or even a biscuit topping for a slightly different twist that’s still delicious and keeps that comforting crust element.
Can this casserole be made dairy-free?
Definitely. Swap out the butter for a dairy-free alternative, use plant-based milk, and make sure your cornbread mix and chicken broth are dairy-free to keep it creamy and inclusive.
Final Thoughts
This Creamy Chicken and Vegetable Cornbread Casserole Recipe is a true delight that brings ease, comfort, and deliciousness to your table. Its creamy texture, colorful veggies, and golden cornbread topping make it a perfect dish to share with loved ones. I can’t wait for you to try it out and see just how simple ingredients come together to create such a heartwarming meal. Give it a go and watch it quickly earn a spot in your recipe rotation!
Print
Creamy Chicken and Vegetable Cornbread Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This hearty Cornbread Casserole recipe combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a golden-baked cornbread crust. Perfect for a comforting family dinner, this dish blends savory flavors with a delightful texture contrast between the creamy filling and fluffy cornbread topping.
Ingredients
Chicken
- 3 boneless skinless chicken breasts, cut into cubes OR 2 cups cooked chicken in bite-size pieces
Vegetables and Aromatics
- 1/4 cup diced onions
- 1 bag frozen mixed vegetables (about 12–16 oz)
Dairy & Liquids
- 1/3 cup butter
- 2/3 cup milk
- 1 1/4 cup chicken broth
Pantry
- 1/3 cup flour
- Salt and pepper to taste
- 1 box cornbread mix (1 large or 2 small), prepared according to directions on the box
- 2 tablespoons oil (for cooking chicken)
Instructions
- Cook the chicken: If using raw chicken breasts, heat 2 tablespoons of oil in a large pot over medium-high heat. Add cubed chicken, season with salt and pepper, and cook for about 10 minutes or until fully cooked and no longer pink inside. Drain any excess liquid and set the chicken aside.
- Sauté onions and vegetables: In the same large pot, melt 1/3 cup butter over medium-high heat. Add the diced onions and cook for 2 minutes until softened. Add the frozen mixed vegetables and cook until they are warmed through, about 5 minutes.
- Create the sauce: Sprinkle 1/3 cup flour over the vegetables and stir continuously for 2 minutes to cook the flour. Gradually whisk in 1 1/4 cups chicken broth, then add 2/3 cup milk, stirring constantly until the mixture thickens into a creamy sauce. Stir in the cooked chicken pieces.
- Prepare the casserole base: Pour the creamy chicken and vegetable mixture into a baking dish, spreading it evenly.
- Add cornbread topping and bake: Prepare the cornbread mix according to the package instructions. Spoon or pour the prepared cornbread batter evenly over the filling in the baking dish. Bake in a preheated 400°F (200°C) oven for 22-26 minutes or until the cornbread is golden brown and cooked through.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- You can use pre-cooked chicken to save time and skip the initial cooking step.
- Frozen mixed vegetables of your choice work well—try blends with corn, peas, and carrots.
- Adjust seasoning with salt and pepper according to taste before baking.
- Ensure the cornbread topping is spread evenly for consistent baking.
- Letting the casserole rest improves the texture and makes serving easier.
