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
Scale
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.
