Certain dishes deserve more appreciation. While they may not look the nicest when served up, they always deliver a comforting and delicious form of nostalgia. Take this chicken cornbread casserole, for instance. It’s filled with warm, creamy and savory bites and helps use up leftovers that might otherwise get wasted.
If you just hosted a dinner and have tons of cornbread and roasted chicken hanging out in your fridge, this recipe offers a satisfying way to remix those leftovers. We rely on pantry staples like cream of chicken and mushroom soup to liven up this casserole, imparting buttery and umami flavors. You’ll love the crispy topping and creamy center, even if it doesn’t look so pretty on your plate. Dishes like these serve as a gentle reminder that sometimes, the most delicious meals require no frills.
Chicken Cornbread Casserole Ingredients
- Cornbread: We rely on leftover, toasted cornbread in this casserole because it’s stale and dry, allowing it to soak up the soups used in this recipe. (Psst: Here’s a delicious cornbread recipe to keep in your arsenal.)
- Butter: Casseroles need fat to help brown the topping and provide caramelized flavors.
- Onion: By sauteing the onions we infuse sweet notes into this chicken cornbread casserole.
- Celery: The celery adds aromatic and savory depth to the casserole.
- Chicken: We prefer shredded chicken because it stays moist and absorbs the sauce, even after being cooked for several hours.
- Cream of chicken soup: We rely on condensed cream of chicken soup, undiluted, as a shortcut to add savory flavors to this casserole.
- Cream of mushroom soup: For umami flavors, we mix cream of mushroom soup (also undiluted) into this chicken cornbread casserole.
- Chicken broth: The chicken broth in this recipe helps to add moisture and savory flavors. This recipe calls for reduced-sodium.
- Poultry seasoning: We add a few dashes of poultry seasoning to infuse aromatic notes. This mixture typically includes thyme, marjoram, rosemary, nutmeg and black pepper.
- Sage: We use rubbed sage—made by lightly crushing sage leaves—to infuse this casserole with woodsy and earthy notes.
Directions
Step 1: Toast the cornbread
Preheat the oven to 350°F. Place the cornbread cubes on an ungreased 15x10x1-inch baking tray. Bake the cornbread for 20 to 25 minutes or until toasted. Let the cornbread cool on the baking pan.
Step 2: Assemble the casserole
In a large skillet, heat the butter over medium-high heat. Once the butter has melted, saute the onion and celery for six to eight minutes, stirring constantly, until tender. Transfer the cooked onions and celery to a greased, preheated 4-quart slow cooker. Add in the cornbread, shredded chicken, soups, broth and seasonings, stirring everything until it’s combined.
Step 3: Cook the casserole
Cook the casserole, covered, on low for three to four hours or until heated through.
Chicken Cornbread Casserole Variations
- Stir in a handful of cheese: Mix shredded cheddar or Gouda into the casserole for an extra creamy and savory flavor.
- Make it spicy: Saute jalapeno or serrano peppers with the onions and celery to add a touch of heat.
- Swap out the chicken: You can switch the chicken for turkey in this cornbread casserole recipe—just make sure you shred it before adding it.
How to Store Chicken Cornbread Casserole
Allow your chicken cornbread casserole to cool, then divide it into smaller portions. Next, store these leftovers in an airtight container in the fridge for three to four days.
Can you make chicken cornbread casserole ahead of time?
If you want to prepare this cornbread casserole in advance, follow the recipe. After preparing it, let it cool, then store it in your fridge for three to four days. When you’re ready to serve, either heat it in a slow cooker or bake it in the oven at 350° until it’s warm and the top turns golden brown.
Can you freeze this chicken cornbread casserole recipe?
You can freeze this casserole for two to three months and simply reheat it whenever you’re ready to eat it.
How long does chicken cornbread casserole last?
If you have a lot of leftover casserole, you can store it in an airtight container in the fridge for three to four days or in the freezer for two to three months.
How do you reheat chicken cornbread casserole?
When you’re ready to dig in, heat the casserole in a slow cooker or bake it in the oven at 350° until it’s warm and the top turns golden brown.
Chicken Cornbread Casserole Tips
Can you use a different condensed soup in this chicken cornbread casserole recipe?
We recommend using cream of chicken and mushroom soup because these infuse nostalgic and comforting flavors into this casserole. But you can certainly veer off this path and try alternatives like French onion or cheddar cheese soup.
Can you make a vegetarian version of chicken cornbread casserole?
If you have leftover roasted broccoli or green beans, you can nix the shredded chicken and elevate the veggies as the star of the show. Try swapping the chicken broth for a vegetable one and the cream of chicken soup for the French onion version.
What should you serve this casserole with?
To balance out the richness of the chicken cornbread casserole, serve it with a light and refreshing side dish. You can pair it with a tangy vinaigrette salad or sauteed spinach.
