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Satisfy your hungry family’s appetites and warm their souls with this cowboy casserole with cornbread and chicken! Full of down-home ingredients, it’s an easy one dish dinner — and a great way to use up some leftover cornbread!
Table of Contents
- Why You’ll Love this Leftover Cornbread Casserole
- Use Leftover Cornbread in this Casserole for the Best Results
- Ingredients
- How to Make Leftover Cornbread Casserole
- Serving Suggestions
- Preparation and Storage Tips
- Cowboy Casserole Recipe Variations
- Tips for the Best Cowboy Cornbread Casserole Recipe
- Cowboy Casserole with Leftover Cornbread and Chicken Recipe
If you love cornbread casserole recipes as much as we do, be sure to try this farmhouse chicken cornbread casserole, a ground beef casserole with cornbread, and this bbq cornbread casserole, too!
The “cowboy” moniker is a great way to describe hearty stick-to-your-ribs meals that utilize a few simple ingredients for easy and delicious dinners! These are the suppers that my active boys and my hardworking husband love to see on the table at the end of the day…total comfort food!
With chicken, leftover cornbread, cheese, bell peppers, and onion baked together in a creamy sauce, this cowboy casserole recipe is a crowd-pleasing one dish dinner that your family will adore!
Why You’ll Love this Leftover Cornbread Casserole
- Budget-friendly. Let nothing go to waste! This casserole takes advantage of dry, leftover cornbread and repurposes it into a new, hearty dish. With other affordable ingredients, it’s a good way to feed a family on a budget.
- Versatile. Tweak this flexible recipe to utilize what you have on hand and to please your family’s tastebuds. For instance, swap out the chicken and use leftover turkey, ground beef, or sausage. You can also use just about any veggies that you enjoy. For instance, add frozen peas, corn, or steamed broccoli.
- Make-ahead. Prep the dish in advance and keep it in the fridge or in the freezer until you’re ready to enjoy. It’s a convenient option for busy days.
Use Leftover Cornbread in this Casserole for the Best Results
You’ll need about 4 cups of coarsely crumbled cooked cornbread, so this is a great way to take advantage of any leftovers that you might have on your counter. If you don’t have leftover cornbread, you can either purchase cornbread or corn muffins at the bakery for a shortcut, use a small box of cornbread mix and prepare it yourself at home (this only takes a few minutes to stir together), or bake a pan of our favorite homemade cornbread.
Use day-old (stale) cornbread for the best results. If it’s not dry enough, the cornbread will just get soggy and mushy when it combines with the broth and soup. To achieve this perfectly dried out cornbread, let the cubed cornbread sit in an open, zip-top bag or bowl on the counter for at least 24 hours.
If you don’t have time to wait for your cornbread to dry out on its own, you can toast fresh cornbread in the oven. To do so, arrange the cubed cornbread on rimmed baking sheets. Bake in a 275°F oven for about 30-40 minutes, tossing occasionally. Let the cornbread cool and dry before using in the recipe.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a leftover cornbread casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Cornbread: use leftover cornbread for the best results. See my notes above if you don’t have leftover cornbread and you’d like to bake it yourself.
- Green bell pepper, onion, and celery: fresh veggies that add savory flavor and texture to the casserole.
- Chicken: we love a store-bought rotisserie chicken for a shortcut, but you can cook your own chicken at home to use in this recipe as well. See those notes below.
- Condensed cream of chicken soup: pick a reduced-sodium, Healthy Request, or 98% fat free variety if you prefer.
- Chicken broth: thins the soup, softens the cornbread, and helps bind the casserole together.
The Best Chicken to Use for this Casserole
You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
- Boiled and Pulled Chicken: Boil about 1 lb. of boneless, skinless chicken breasts or boneless skinless chicken thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe.
- Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed.
- Purchase Cooked Chicken: Instead of a rotisserie chicken, you can purchase cooked pulled chicken or cooked diced chicken at the grocery store.
- Leftover Chicken: If you have leftover grilled or baked chicken, put those extras to good use in this casserole.
- Canned Chicken: Yep, you can even use canned chicken in this casserole!
How to Make Leftover Cornbread Casserole
This cowboy casserole comes together quickly and easily, making it an ideal option for busy weeknight dinners. You’ll find the detailed directions in the recipe card below, but here’s the quick overview:
- Combine cornbread, veggies, and cheese.
- Spread half of the cornbread mixture in the bottom of a baking dish and top with the chicken.
- Whisk together the broth and the condensed soup, and pour over the chicken.
- Spread the remaining cornbread mixture over the top. Use your fingers to gently press down the mixture to form a crust.
- Bake until the top turns golden brown and the inside is hot and bubbly.
Serving Suggestions
This leftover cornbread casserole goes well with just about any of your favorite sides. Here are a few options that you might enjoy:
- Mixed Greens with Dijon Vinaigrette, Southern Caesar Salad, Classic Caesar Salad, Wedge Salad, or House Salad with Candied Pecans
- Homemade Coleslaw or Vinegar Coleslaw
- Okra and Tomatoes
- Sweet and Spicy Collard Greens with Bacon
- Parmesan Roasted Cauliflower
- Roasted Broccoli or Broccoli and Cheese
- Roasted Asparagus or Sauteed Asparagus
- Amish Green Beans with Brown Butter, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
- Brown Sugar Glazed Carrots
- Sauteed Zucchini or Roasted Yellow Squash
- Fennel Salad with Apples and Creamy Cider Dressing
- Balsamic Roasted Root Vegetables
Preparation and Storage Tips
- Make Ahead: You assemble the casserole in advance and either keep it in the refrigerator for up to 24 hours until you’re ready to bake it, or wrap it tightly and pop it in the freezer. It will keep in the freezer for up to 2 months.
- Storage: Leftovers will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 2 months.
- How to Reheat: Allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes. Cover and reheat in a 350°F oven until warmed through, about 20-30 minutes. You can also reheat individual servings in the microwave for about 30-60 seconds.
Cowboy Casserole Recipe Variations
- Swap out the chicken and use leftover Thanksgiving turkey, leftover chili, cooked ground beef, ground turkey, ground chicken, or sausage. Just about anything works!
- Use just about any vegetables that your family enjoys. Good options include frozen peas, frozen carrots, frozen mixed vegetables (green beans, corn, carrots, and peas), or sauteed sliced mushrooms, and steamed or parboiled broccoli.
- I use Campbell’s Healthy Request Cream of Chicken Soup, but you can substitute with cream of celery or cream of mushroom soup instead.
- Add more cheese on top! You can also swap out the cheddar and use a different type of cheese such as Pepper Jack, Monterey Jack, Colby, or mozzarella.
Tips for the Best Cowboy Cornbread Casserole Recipe
- The veggies stay crisp-tender in the casserole. If you prefer softer vegetables in your finished dish, sauté them in olive oil before stirring them into the casserole.
- Use day-old (stale) cornbread for the best results. If you don’t have leftover cornbread on hand, you can purchase a tray of cornbread at the grocery store, or bake your own cornbread at home.
- To achieve this perfectly dried out cornbread, let the cubed cornbread sit in an open, zip-top bag or bowl on the counter for at least 24 hours.
- If you don’t have time to wait for your cornbread to dry out on its own, you can toast fresh cornbread in the oven. To do so, arrange the cubed cornbread on rimmed baking sheets. Bake in a 275°F oven for about 30-40 minutes, tossing occasionally. Let the cornbread cool and dry before using in the recipe.
- This casserole uses very simple ingredients. If you prefer more seasoning, feel free to add fresh herbs like sage, thyme, rosemary, or parsley; spices like poultry seasoning, seasoned salt, garlic powder, onion powder, or cayenne pepper; or try jalapenos, green chiles, or just some kosher salt and ground black pepper.
More Leftover Cornbread Recipes to Try
Cornbread Salad
2 hours hrs 40 minutes mins
Cornbread Croutons
25 minutes mins
Southern Meatloaf Recipe
1 hour hr 30 minutes mins
Leftover Cornbread Cowboy Casserole with Chicken
Ingredients
- 2 teaspoons olive oil
- ½ cup finely diced onion
- ¼ cup finely diced green bell pepper
- ¼ cup finely diced celery
- 4 cups coarsely crumbled or cubed day-old cornbread
- ½ cup shredded cheddar cheese
- 2 cups cooked, diced chicken (I used about half of the meat from a store-bought rotisserie chicken)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (omit if you don't want it spicy, or add more for a spicier dish)
- Kosher salt and ground black pepper, to taste
- Optional for serving: chopped fresh parsley, sliced green onion, and sour cream
Instructions
- Preheat oven to 350°F. Grease or spray a 2-quart baking dish (about 11 x 7-inches or 9-inch square) with cooking spray and set aside. Heat olive oil in a skillet over medium-high heat. Add the onion, bell pepper, and celery. Saute the veggies until tender, about 5-7 minutes.
- In a large bowl, combine cornbread, sauteed vegetables, and cheese. Season with salt and pepper to taste.
- Place half of the cornbread mixture in the prepared baking dish. Spread the chicken in an even layer over the cornbread mixture.
- Whisk together the soup, broth, chili powder, paprika, cumin, oregano, and cayenne until completely combined. Taste and season with salt and pepper, if desired. Pour the soup mixture over the chicken.
- Spread the remaining cornbread mixture over the chicken and gently press down to form a top crust.
- Bake, uncovered, for about 30 minutes, or until hot, bubbly, and golden brown on top. If you prefer the topping more moist instead of toasty and crisp, cover the dish with aluminum foil for the first 15-20 minutes of baking time.
- Garnish with chopped fresh parsley or sliced green onion and serve.
Notes
- You might like to play around with other spices and flavor-enhancers as well, such as poultry seasoning, seasoned salt, garlic powder, onion powder, jalapenos, green chiles, or just keep it simple with some kosher salt and ground black pepper. Try fresh herbs like sage, thyme, rosemary, or parsley.
- Use day-old (stale) cornbread for the best results. If it’s not dry enough, the cornbread will just get soggy and mushy when it combines with the broth and soup. To achieve this perfectly dried out cornbread, let the cubed cornbread sit in an open, zip-top bag or bowl on the counter for at least 24 hours.
- If you don’t have time to wait for your cornbread to dry out on its own, you can toast fresh cornbread in the oven.To do so, arrange the cubed cornbread on rimmed baking sheets. Bake in a 275°F oven for about 30-40 minutes, tossing occasionally. Let the cornbread cool and dry before using in the recipe.
Nutrition
This post was originally published in November, 2015. It was updated in December, 2018.
I’m loving your cowboy dishes, Blair! I agree, the stick-to-your-ribs kind of dishes are the best, especially when the weather gets cold. This casserole sounds fantastic! I love how hearty and full of flavor it is!
Thanks, Gayle!! Cowboy food is FUN. 🙂
I’ve never had a cornbread casserole before! This one sounds incredible, though. It would make a delicious, hearty meal on a cold evening. I’m thinking hubs would enjoy this also!
Oh, you need to change that NOW, Jen. Cornbread + Casseroles are a match made in heaven. 🙂
Cornbread casserole?! I’ve never tried this but REALLY need to. Looks and sounds so amazing <3
Yes, you definitely need to try it, Lindsey! You’ll be a convert. 🙂
This cornbread casserole looks delicious! This is definitely my idea of the perfect comfort food! 🙂
Thanks, Jess! It’s TOTAL comfort in a dish! 🙂
Oh my goodness, Blair! This looks really, really yummy! Cozy, comfort-food casseroles are the best, especially this time of year! 🙂
Thanks, Anna. I agree — it’s all about the comfort food right now!
OK now THIS is comfort food!!!! I have a soft spot for cornbread!!
I’m with you, Chrissa…cornbread is one of my true loves! 🙂
Love this recipe, thanks for your sharing
Thank you! I hope that you have a chance to try it!
I saw where you can change up the cowboy casserole but it sounds really good but I have a lot of pork tenderloin leftovers and wonder how that would be fixed like that and what I need to change.
Hi, Donna! The pork would be a great substitute for chicken in this casserole. You can just use 2 cups of shredded or chopped pork in lieu of the chicken. Hope you enjoy!
my southern ways are super excited about this! going to dust off my cowgirl boots just to eat it! haha
Thanks, Lindsay! YES…strap on those boots…this is total southern comfort! 🙂
Great, just tried it right after New Years. Will definite cook again
Awesome! I’m so glad that you liked it, Honeybe!
Can I put this in the freezer?
Hi, Marshell! Yes, I think it would work really well as a freezer meal!
I’m confused. Do I cook the cornbread itself first or no?
Hi, Merideth! Yes, you need cooked cornbread. You can either purchase a tray of cooked cornbread at the grocery store, or you can bake it yourself. I baked an 8-inch square pan of cornbread and I used about 3/4 of the pan to equal 4 cups crumbled. Hope that helps, and enjoy! 🙂
Is this something you could put together the night before you bake it?
Definitely! 🙂 It’s a great prep-ahead option!
Boil your own chicken and use the juice from that. You will get rid of the salt in the canned chicken broth which is usually pretty high.
Great tip, Debbie!
Great! Thank you, Donna!
This was a big hit!! I didn’t have any Cream of Chicken soup so I used this substitute and it worked just fine :
6 Tbsp butter
2/3 cup flour
2/3 cup milk
2/3 cup chicken broth or chicken stock
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
Instructions
Melt butter in a small saucepan over medium heat.
Add flour to the melted butter and mix into a paste.
Whisk in milk and chicken broth. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.
Add garlic and onion powder, salt, and pepper.
Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.
Use 1 1/3 cup to replace one 10 1/2 ounce can of cream of chicken soup in recipes.
If not using immediately, store in an airtight container in the refrigerator for up to 1 week.
This recipe makes the equivalent of 2 cans of cream of chicken (or mushroom or celery) soup.
Awesome! Thank you so much for this helpful tip, Cara!
Can this be doubled or tripled successfully?? Can a large aluminum foil deep pan be used? Suggestions?
Hey, Kimberly! Yes! This is a great dish to double or triple. If you double the recipe, a 9 x 13-inch baking dish will work perfectly. If you want to triple the recipe, you’ll need something even larger — like one of those deep roasting pans. Hope that helps! 🙂
I loved Dr. Pettigrew ❣️❣️
Me too! Such a great book! 🙂
I made this tonight. I doubled it, used gluten free cornbread, and made my own chicken. It was fantastic! I did saute the veggies a little like someone recommended. They still had a little crunch, which I liked. The flavor is great. I might try adding green chilis or unsweetened cornbread, but it was great just as directed. Thanks you for the recipe. I love cornbread!
Thanks, Stephanie! I’m so glad that it was a hit! 🙂
This is delicious! I’ve made a couple more and put in the freezer. What would be the cooking directions from the freezer?
Hi, Erin! You can thaw the casserole in the refrigerator overnight, then set out on the counter for about 30 minutes right before baking to allow the dish to come to room temperature — then bake as instructed in the recipe. If you’re baking directly from frozen, you’ll just need to add a lot of time in order to allow the casserole to heat through. A frozen casserole will probably need at least 60 minutes, so I would keep the dish covered with foil for the first 30 minutes or so — this way the topping won’t burn. Hope that helps! I’m so glad that you enjoy the casserole!
This is excellent.
Used leftover cornbread from a takeout place that has been in the freezer a bit, leftover chicken from fajitas AND the peppers/onions from dinner 2 days ago. Added a can of drained corn AND green chilies. Magic…Magic… Magic. You literally cannot mess this up. Add/subtract what you want.
I actually will be using this again soon for another dinner “base”. Switch it up and Branch out- how about sausage, peppers and onions!
Or an Asian flair- rice, protein, veg and soy/housing, siracha with some pot stickers or egg rolls as the carbs? Endless limitations…
Your version(s) sound delicious, Chris! I’m so glad that you used the recipe for inspiration and made it your own. Thanks for taking the time to leave a note!
I made this up tonight to bake tomorrow. I changed it up a bit to have a little kick. I make a spicy creamed corn with roasted chilies in it and use that in my cornbread. I also used a nice southwest dry rub to the chicken before I cooked it. So the whole thing should have a nice little heat to it. Looks great. Anxious to try it tomorrow.
Thanks, Kelly! Your spicy version sounds delicious. I hope you enjoy!
SO GOOD. I added 1/4 cup corn from a can and half a small can of mild green chiles. Definitely added another level of flavor.
Sounds great! Glad that you enjoyed it, Julie!
So happy to have found this recipe. Made it last night with leftover rotisserie chicken and cornbread we had from a few days ago. Used red bell peppers and homemade substitute cream of chicken soup as that was what we had on hand. We loved it ! I would say we got 6-ish servings . I’m keeping to make again and sharing!
That’s awesome, Lisa! Thank you for letting me know. I need to make this one again soon! 🙂
I’m a casserole lover, so this recipe was a great find for me and my husband. I substituted jalapeno peppers for the green bell pepper and made a thick white sauce (10 oz.) to substitute for the canned creamed soup. I spiced the sauce with garlic powder and a pinch of oregano. It was delicious! I loved the crunch of the fresh veggies and the jalapeno wasn’t spicy at all (I did remove most of the seeds).We served it with collard greens. I can’t wait to try the leftovers after the cornbread has absorbed more of that creamy sauce. Thank you!
Your version sounds amazing! Thanks for sharing those tips — I’m so glad that you enjoyed the casserole!
I made this casserole yesterday with some leftover Alber’s corn bread. I thought I had a half deli chicken in the freezer but I didn’t so I used a pound and a quarter of hamburger cooked and seasoned with Fiesta Brand Hamburger Deluxe seasoning. Instead of broth I used Knorr Caldo de Res beef bouillon with a cup of water. Everything else was as per your recipe. Truly, truly this was delicious and delightful to eat. My husband and I are both having it for breakfast also. I will make this recipe again and again for sure. Thank you so much for sharing it!
Sounds perfect, Marsha! I love the idea of using the hamburger instead. I’ll have to try that! Thanks for your note. 🙂
This recipe is my favorite use for leftover cornbread, after I make a meal with cornbread. I have made this several times. I did a couple of tweaks, though. It definitely needs some salt and pepper, and about a tablespoon of sage to make it taste more like dressing (I’m from the South). The onions and peppers still turned out a little too crunchy for us. So I set the oven to 400, also add about 1-2 tbsp of melted butter and pour over the top. Cover it, and bake 45 minutes. Take the foil off for the last 10 minutes to brown the top. Or, sauté the onions and peppers first on the stove to soften them up. I love this recipe!
Thanks, Alison!
Very good. Liking spicy foods, I seasoned Perdue short cuts with Penzeys chicken taco seasoning and Arizona seasoning. I also added 1/4 cup canned green chilies and used red bell pepper as no green bell peppers in the house. My cornbread was homemade. I would make this again and try cooked ground beef for a change.
Sounds great, Donni. Thank you!
For me, what was used is what was handy..mixed peas and carrots, fresh cheddar broccoli soup, and a thawed half round of cornbread from the freezer, crumbled right in the bag! After i shredded the chicken breast I garnished with the Shredded cheese before I placed it in the oven..quite an easy dish to prepare. Thank you for sharing!!
Sounds perfect, Gen. Thank you!
This is great for leftover cornbread (don’t make your cornbread sweet, if wanting to use in this recipe). It has become a main staple for us. We always look forward to fresh baked cornbread for breakfast, then Cowboy Casserole a day or two later (IF, I can keep hubby out of the cornbread). Love that it’s also versatile with different meats.
We’re so happy to hear this, Victoria! We’re so glad you enjoy it.
I made some homemade jalapeño cornbread for brisket chili and searched for a recipe to make with the leftover cornbread. Stumbled upon this and glad I did. I cubed cornbread and let it dry out for 2 days then finished up the drying in the oven. I made my own cream of chicken soup-super easy less then 15 mins and is so much better. I used dried minced onions and celery seed substitutes to hide the onions and celery since I was out. Added a tbsp of poultry seasoning to toss with my cornbread cubes. What a great recipe. Even with my subs it was Fantastic.
Thank you for your feedback, Tonya! We’re so glad you found and enjoyed our recipe.
This was so good! I added frozen peas and carrots with the chicken! Will definitely make this again!
Thank you, Amanda! We’re so glad you enjoyed it!
Absolutely LOVE this casserole
I saw another reviewer said not to make your cornbread sweet to use in this recipe but that’s all we eat and I use in this every time. Absolutely delicious
I agree — I think that the sweet cornbread paired with the other savory ingredients is delicious! 🙂
Thank you, Heidi!
We’re sorry you weren’t a big fan, Albert but appreciate your feedback. We hope you continue to try more of our recipes.