Description
This Chicken Pot Pie Cornbread Casserole combines tender cooked chicken and mixed vegetables in a creamy sauce, topped with a golden cornbread crust. It’s a comforting and easy one-dish meal baked to perfection in just 45 minutes, perfect for family dinners.
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 and Prepare Pan: Preheat your oven to 400ºF. Lightly spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Mix Chicken Filling: In a large bowl, thoroughly combine the cooked chopped chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, and shredded cheddar cheese, making sure all ingredients are evenly blended.
- Transfer Filling to Pan: Pour the prepared chicken and vegetable mixture into the greased baking pan, spreading it out evenly.
- Prepare Cornbread Batter: Using the same mixing bowl, whisk together the Jiffy Mix cornbread mix, creamed corn, large egg, and melted butter until you have a smooth and consistent batter.
- Top the Chicken Mixture: Spread the cornbread batter evenly over the chicken mixture in the pan, covering it completely.
- Bake the Casserole: Place the baking pan in the preheated oven and bake uncovered for 35 to 40 minutes or until the cornbread topping is golden brown and set.
Notes
- Use cooked chicken that is well seasoned for deeper flavor.
- Frozen mixed vegetables can be substituted with fresh or canned depending on availability.
- If you prefer a crispier topping, you can broil the casserole for 2-3 minutes at the end of baking, watching closely.
- Let the casserole sit for 5 minutes after baking to allow it to set before serving.
- This recipe can be prepared ahead up to the baking step and refrigerated for up to 24 hours before baking.
