Chicken Cornbread Casserole
This Chicken Cornbread Casserole is a comforting and hearty dish that combines tender chicken, savory vegetables, and a delicious cornbread topping. Ideal for family dinners, this casserole is simple to prepare and is sure to satisfy everyone at the table.
Equipment
- 1 large mixing bowl
- 1 skillet
- 1 casserole dish (3 quart)
- 1 whisk
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken for a quicker option.
- 1 cup corn Canned or frozen.
- 1 cup diced bell peppers Any color.
- 1/2 cup diced onion
- 1 cup shredded cheddar cheese Divided into two portions.
- 1 package (8.5 ounces) cornbread mix
- 1/3 cup milk
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and bell peppers. Sauté for about 5 minutes until soft.
- In a large mixing bowl, combine the cooked chicken, sautéed vegetables, corn, and 1/2 cup of shredded cheddar cheese. Mix well.
- In another bowl, prepare the cornbread batter by combining the cornbread mix, milk, eggs, garlic powder, salt, and black pepper. Whisk until smooth.
- Spread the chicken and vegetable mixture evenly in the casserole dish. Pour the cornbread batter over the top, spreading it gently to cover the chicken mixture.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the cornbread batter.
- Bake in the preheated oven for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for a few minutes before serving. Cut into squares and enjoy!
Notes
You can use rotisserie chicken for a quicker option.
Feel free to customize the vegetables based on your preference or what you have on hand.
Serve with a side salad or steamed vegetables for a complete meal.