Cornbread Chicken Casserole
Cooked chicken and sharp cheddar in a creamy two-soup filling, baked under a corn muffin mix and cream-style corn topping. Serves 6.
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Ingredients
- 1 can condensed cream of chicken soup 10.5 ounces
- 1 can condensed cream of mushroom soup 10.5 ounces
- 3/4 cup milk
- 4 cups cooked chicken diced or shredded; rotisserie or leftover
- 1 cup sharp cheddar cheese grated
- 1 box corn muffin mix 8.5 ounces
- 1 can cream-style corn 14.75 ounces
- 1/3 cup sour cream
- 1 large egg
- 2 tablespoons butter melted
Instructions
- Heat the oven to 400°F and spray a 3-quart baking dish with cooking spray.
- In a large bowl, whisk the cream of chicken soup, cream of mushroom soup and milk together until smooth.
- Stir in the chicken and cheddar until everything is evenly coated, then pour the mixture into the baking dish.
- In a separate bowl, whisk the corn muffin mix, cream-style corn, sour cream, egg and melted butter together until just combined.
- Spread the batter evenly over the chicken mixture, all the way to the corners.
- Bake uncovered for 40 to 50 minutes, until the top is golden brown, a toothpick in the center of the topping comes out clean and the center reaches 165°F. If the top gets too dark first, tent it loosely with foil.
- Let the casserole stand for 5 to 10 minutes, then serve. The filling thickens slightly as it cools.
Notes
Use cooked chicken only. Start checking at 40 minutes: a clean toothpick in the center of the topping and 165°F in the center. In a 2-quart dish the topping is thicker and needs a few extra minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months. Reheat portions in the microwave or the dish in a 325°F oven, covered with foil, until the center reaches 165°F.
Nutrition
Serving: 1servingCalories: 646kcalCarbohydrates: 50.3gProtein: 39.3gFat: 31.9gSodium: 1473mgFiber: 2.2gSugar: 11.8g
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