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Southern Chicken-Cornbread Casserole


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Rate this recipe 4/5 (1 Votes)


  • Casserole
  • 3 cups cubed (1 inch) cooked chicken breast
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups sour cream
  • 1 cup milk
  • Salt and pepper to taste
  • 2 cups shredded Cheddar cheese (8 oz)
  • 3 green onions, chopped
  • Cornbread Topping
  • 1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
  • 1 can (14.75 oz) Green Giant® cream style sweet corn
  • 1 egg
  • 2 tablespoons butter, melted


Preparation time 15mins
Cooking time 45mins


Step 1

1 Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
3 Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
4 Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

NOTE: A 4.5-oz can of Old El Paso® chopped green chiles can be added to the chicken mixture for a little spice.

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