A creamy chicken filling meets a sweet, golden cornbread topping in this cozy chicken cornbread casserole. Best of all, it comes together quickly with simple pantry staples like canned soups, Jiffy mix, and rotisserie chicken!
For more cornbread casseroles, try this tamale pie and pulled pork casserole, or check out these 20 Jiffy mix recipes.
Table of Contents
This easy casserole is a delicious combination of two of our favorites: chicken and stuffing casserole and Jiffy corn casserole. It comes together fast and tastes delicious, making it a new family favorite!
Before You Get Started
- Use cooked chicken: Rotisserie chicken or leftovers make prep quick and easy. Dice or shred it so it mixes well with the sauce.
- Choose the right dish: Both a 3-quart baking dish and a 2-quart baking dish will work. With a 2-quart dish, the cornbread topping will be a little thicker, so the casserole will need a few extra minutes in the oven.
- Don’t overmix the cornbread: Stir until just combined so it stays tender.
- Test for doneness: A toothpick inserted in the center should come out clean (no wet batter). If the top starts to brown too quickly, loosely cover the dish with foil for the last 10-15 minutes of baking.
How to Make Chicken Cornbread Casserole
Step 1: Whisk the Creamy Soup Base
In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, and milk until smooth. Whisking helps break up any lumps and gives you a silky filling.
** Tip: You can use two cans of the same soup if you prefer (i.e., all chicken or all mushroom).
Step 2: Stir in the Chicken and Cheese
Add the cooked chicken and shredded cheddar to the bowl, stirring until everything is evenly coated. The cheese will melt into the sauce as it bakes, creating that comforting, creamy texture.
** Tip: If your chicken is lightly seasoned (like rotisserie), you probably won’t need extra salt. If it’s plain poached chicken, sprinkle a pinch of salt and pepper to taste.
Step 3: Mix the Cornbread Topping
In a separate bowl, whisk together the Jiffy corn muffin mix, cream-style corn, sour cream, egg, and melted butter. The batter should be thick but pourable.
** Tip: A few small lumps are fine; don’t overmix for a tender and moist topping.
Step 4: Spread the Topping Over the Chicken Layer
Pour the chicken mixture into your greased baking dish, then spread the cornbread batter evenly on top. Use the back of a spoon or spatula to nudge it into the corners so it bakes up evenly.
** Pro Tip: Remember, if you use a 2-quart dish instead of the larger 3-quart dish, your cornbread layer will be thicker and will require a little bit more time in the oven.
Step 5: Bake Until Golden and Set
Bake uncovered at 400°F for 40 to 50 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
** Pro Tip: Every oven is different. Start checking around 40 minutes so you don’t overbake the top, and cover loosely with foil if it gets too dark. It might even need closer to 50 to 55 minutes to cook through.
Step 6: Rest Before Serving
Let the casserole stand for 5 to 10 minutes before serving. The filling will thicken slightly as it cools.
Serving Suggestions
Pair the weeknight-friendly chicken and cornbread casserole with fresh Southern sides, such as:
- A simple green salad or vinegar coleslaw
- Southern collard greens or green beans
- Fresh fruit or a scoop of cranberry relish for a touch of sweetness
- Buttered corn or roasted root vegetables
** Tip: For an extra special touch, drizzle a little hot honey or serve with a side of pepper jelly.
Got the recipe this morning. Made it this evening and everyone went back for seconds. Absolutely wonderful!
– Trish
Variations
- Tex-Mex twist: Add a can of Rotel tomatoes, chopped jalapenos, cumin, chili powder, or taco seasoning for extra flavor and spice. Use Monterey Jack or Pepper Jack cheese. Add a 4.5-ounce can of chopped green chilies to the chicken mixture for a little bit of zesty kick!
- Veggie version: Stir in a cup of cooked broccoli, peas, or bell pepper for extra color and nutrition.
- Swap soups: Use two cans of cream of chicken, or make a homemade white sauce if you prefer to skip the canned variety.
- Gluten-free option: Choose a gluten-free cornbread mix and check your soups’ labels.
- Lighter version: Use low-fat milk and reduced-fat sour cream for a slightly leaner casserole.
Preparation and Storage Tips
- To make ahead: Assemble the filling and refrigerate it up to 1 day in advance. Add the cornbread topping just before baking.
- To store: Cover leftovers tightly and refrigerate for up to 3 to 4 days.
- To freeze: Wrap cooled casserole in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm individual portions in the microwave, or bake in a 325°F oven (covered with foil) until heated through.
** Tip: If reheating from frozen, uncover the casserole during the last 10 minutes so the topping crisps back up.
Frequently Asked Questions
Why is my cornbread topping soggy?
Usually it just needs more baking time. Always check the center with a toothpick before pulling it from the oven.
Can I use raw chicken instead of cooked?
No; the topping will bake faster than the chicken can cook through. Use pre-cooked chicken for the best texture and food safety.
How do I keep the top from burning before the center is done?
Tent loosely with foil if the top browns too fast, or move your dish down one rack in the oven.
Can I make this in a slow cooker?
You can, but the cornbread won’t bake up as crisp. Try lining your lid with paper towels (to catch the condensation), and cooking on low for about 3-4 hours.
What size pan should I use?
Both a 3-quart and a 2-quart pan will work. With the 2-quart pan, the cornbread topping will be a bit thicker and therefore may require a little bit longer baking time.
Related Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Jiffy Chicken Cornbread Casserole
Equipment
- 3 quart baking dish
Ingredients
CHICKEN FILLING
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ¾ cup milk
- 4 cups cooked, diced chicken
- 1 cup grated sharp cheddar cheese
CORNBREAD TOPPING
- 1 (8.5 ounce) box corn muffin mix (such as Jiffy brand)
- 1 (14.75 ounce) can cream style sweet corn
- ⅓ cup sour cream
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F. Spray a 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker and may require a few extra minutes in the oven. 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, whisk together corn muffin mix, cream style corn, sour cream, egg, and melted butter.
- Spread cornbread batter evenly over the chicken mixture.
- Bake, uncovered, for about 40-50 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!
Notes
- Use cooked chicken: Rotisserie chicken or leftovers make prep quick and easy. Dice or shred it so it mixes well with the sauce.
- Choose the right dish: Either a 3-quart baking dish or a 2-quart baking dish will work. The cornbread layer will be thicker in a 2-quart dish, so the casserole will need a few extra minutes in the oven.
- Don’t overmix the cornbread: Stir until just combined so it stays tender.
- Test for doneness: A toothpick inserted in the center should come out clean (no wet batter). If the top starts to brown too quickly, loosely cover the dish with foil for the last 10-15 minutes of baking.
Nutrition
Family loves this, my second time to make it. Once just as directed and the other time I added whole corn into filling mixture. Both times a hit. And very easy to throw together.
– Cheryl
More Chicken and Cornbread Recipes
Leftover Cornbread Cowboy Casserole with Chicken
45 minutes mins
Dump-and-Bake Chicken and Cornbread Casserole
55 minutes mins
BBQ Chicken Cornbread Casserole
45 minutes mins
Originally published in September, 2020, this post was updated in November, 2025.
Love most of your recipes!
Thank you, Connie!
Good but needs seasonings like garlic powder and salt and pepper
Otherwise perfect
Thank you for the feedback, Marilyn!
GlandoreFoods.ie
This Jiffy chicken cornbread casserole is the definition of hearty comfort food! We love how it combines creamy chicken goodness with that sweet, golden topping — perfect for busy evenings or weekend family dinners. Your easy casserole lineup is packed with inspiration, Blair! Can’t wait to try this one in our test kitchen.
Thank you! We hope you enjoy it.
I added some red crushed peppers and some sweet red pepper.
Sounds perfect. Thanks, Chris!