Description
This Chicken Pot Pie Cornbread Casserole is a comforting and hearty dish that combines tender cooked chicken, mixed vegetables, creamy soup, and shredded cheddar cheese, all topped with a golden cornbread crust. Perfect for a family meal, it bakes to a deliciously warm and satisfying casserole in just 45 minutes.
Ingredients
Scale
Chicken Mixture
- 4 cups cooked chopped chicken
- 1 (10-oz) frozen mixed vegetables
- ½ cup sour cream
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- ½ cup milk
- 2 cups shredded cheddar cheese
Cornbread Topping
- 1 (8.5-oz) box Jiffy Mix cornbread
- 1 (14.75-oz) can creamed corn
- 1 large egg
- 3 Tbsp melted butter
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) and lightly spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Mix Chicken Filling: In a large bowl, combine 4 cups of cooked chopped chicken, 1 package frozen mixed vegetables, ½ cup sour cream, 1 can of unsalted cream of chicken soup, ½ cup milk, and 2 cups shredded cheddar cheese. Stir thoroughly to create a creamy mixture.
- Transfer to Pan: Pour the chicken and vegetable mixture evenly into the prepared 9×13-inch baking pan, spreading it out for a uniform layer.
- Prepare Cornbread Batter: Using the same bowl, whisk together the Jiffy Mix cornbread, 1 can creamed corn, 1 large egg, and 3 tablespoons melted butter until smooth and well combined.
- Top with Cornbread: Spread the cornbread batter evenly over the chicken mixture in the baking pan, covering it completely.
- Bake: Bake the casserole uncovered for 35 to 40 minutes until the cornbread topping is golden brown and the filling is bubbling around the edges.
Notes
- You can use fresh or frozen cooked chicken depending on your preference.
- Feel free to substitute mixed vegetables with your favorite veggies like peas, carrots, or green beans.
- For a richer flavor, use sharp cheddar cheese.
- Allow the casserole to cool for a few minutes before serving to let it set for easier slicing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
