Southern Chicken Cornbread Casserole Recipes

FARMHOUSE CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
• In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese.
• Pour chicken mixture into prepared baking dish.
• In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter. Spread evenly over the chicken mixture.
• Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it's cooked through. Let stand for about 5-10 minutes, then serve!

CHICKEN CORNBREAD CASSEROLE

Steps:

• Bake cornbread mix according to package directions, adding 1/2 cup corn to the batter. Let cool and then crumble. This step can be done a day in advance.
• Butter a 9X11-inch baking dish. Set aside.
• In a medium bowl, mix together sour cream, lemon juice, Worcestershire sauce, celery, onion, garlic powder, red pepper flakes, black pepper, and salt.
• Coat each chicken breast in the sour cream mixture and place in prepared dish. Pour remaining sour cream mixture over the chicken. Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• In a medium bowl, toss the cornbread crumbs with poultry seasoning and melted butter.
• Remove chicken from refrigerator, top with cheddar cheese and then cornbread crumbs. Cover with foil and bake for 45 minutes. Uncover and bake another 10 minutes.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 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.
• 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.
• Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

CHICKEN & DRESSING CASSEROLE

Steps:

• Slowly cook chicken breasts in broth over medium-low heat in a covered pot until cooked through. Don't boil them to death or they'll turn out hard and rubbery. Remove chicken and allow to cool then shred with two forks or dice into bite-sized pieces; cover and set aside. Measure out two cups of chicken stock and set aside.
• Meanwhile, sauté celery and onion in butter until onion is translucent.
• Combine reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper and garlic and stir well.
• In a large mixing bowl combine cornbread, chicken, sautéed veggies (with butter), chicken stock mixture and boiled eggs and mix well. Spoon mixture into a greased baking dish and cook, uncovered at 350 degrees for 45 minutes or until nicely browned on top. Remove from oven and let rest 15-20 minutes before serving.

SOUTHERN CHICKEN CORNBREAD CASSEROLE RECIPE - (4.4/5)

Steps:

• Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 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. 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. Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken casserole in 30 minutes or less!

MEXICAN CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
• Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
• Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture.
• Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges.

SOUTHERN CHICKEN AND DRESSING

Steps:

• Fill a stock pot ⅔ full with water and place over high heat. Add salt, sugar, butter, and chicken bullion. Bring to a boil.
• Add whole chicken to pot. Turn heat down to medium-low for a gentle boil. Cook for 1 hour, until internal temperature reaches 165°F.
• In the meantime, make cornbread muffins by whisking eggs and milk together in a large mixing bowl. Add both boxes of Jiffy Corn Muffin Mix and stir until just incorporated (batter will be slightly lumpy).
• Grease muffin tin with melted butter and fill all muffin cups ⅔ full with batter. Bake at 400°F for 15 to 20 minutes, until golden brown. (Muffins are done when an inserted toothpick comes out clean.)
• Place on the counter to cool.
• Remove cooked chicken from stock pot using 2 large slotted spoons (the chicken will fall apart). Reserve the broth.
• Place chicken on a large plate, remove all bones, and shred. (I only use the breast and wings and save the thighs for other dishes.)
• Pour reserved chicken broth through a mesh strainer and into a bowl.
• Finely chop up celery sticks and green onions.
• Melt 1 Tablespoon of butter in a skillet over medium heat. Add chopped celery, green onions, and 1 cup of reserved chicken broth.
• Allow to cook down for about 10-15 minutes, until vegetables are soft.
• Preheat oven to 350°F.
• Place baked cornbread muffins into a large bowl and break into large pieces with your fingers.
• Add poultry seasoning, salt, pepper, 4 eggs (slightly beaten), and cooked vegetables. Toss together using 2 large spoons.
• Add shredded chicken (about 4 cups) and 5 cups of reserved chicken broth. Toss everything together.
• Pour mixture into a greased 9 x 13-inch casserole dish. Sprinkle melted butter on top.
• Bake at 350°F for 45-60 minutes. Dressing is done when only the center jiggles when the casserole dish is lightly shaken.
• Allow to cool for at least 10 minutes before serving.

CHICKEN & CORNBREAD CASSEROLE

Steps:

• Sauté celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.
• Combine cornbread and poultry seasoning in a large bowl.
• Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
• Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in dish.
• Top evenly with remaining half of cornbread mixture, and drizzle with butter.
• Bake, covered, at 350° for 30 minutes or until bubbly.
• Remove from oven, and top with cheese.
• Bake, uncovered, 10 more minutes or until cheese is golden.