This Chicken Cornbread Casserole is so easy and so delicious. Boneless, skinless chicken breasts are coated in a mixture of sour cream, onion, and celery with some seasonings, and left to marinate in the refrigerator for an hour.
Then they are topped with a little cheddar cheese and a cornbread topping. The sour cream coating produces an incredibly moist chicken with just a little tang. Coupled with cornbread crumbs on top, this is one scrumptious southern casserole.
I’ve used a Martha White packet of cornbread mix to make the cornbread topping. I added in some canned corn for a little interest. Some chopped jalapenos would be good in it too to add some heat.
You can use any cornbread mix or use your favorite from scratch recipe. It’s best if the cornbread is made a day in advance or at least a few hours before you assemble the casserole to give it a chance to cool off and even dry out a bit.
You could even purchase some ready-made cornbread at the store and then this becomes a super easy meal. Mix the corn in with the sour cream mixture if you still want to add some corn.
And if you’re really in the mood for casseroles, you might also want to take a peek at Sandy’s Chicken (one of my favorites), Homestyle Ground Beef Casserole, Poppy Seed Chicken Casserole, and Chicken Cobbler.
Chicken Cornbread Casserole
Ingredients
- 1 package cornbread mix, 6-ounce, I used Martha White Buttermilk
- 1/2 cup canned corn
- 4 boneless, skinless chicken breasts
- 1 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 piece of celery,, finely minced
- 1/4 cup finely minced sweet onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 2 tablespoons butter,, melted
- 1/2 cup shredded cheddar
Instructions
- Bake cornbread mix according to package directions, adding 1/2 cup corn to the batter. Let cool and then crumble. This step can be done a day in advance.
- Butter a 9X11-inch baking dish. Set aside.
- In a medium bowl, mix together sour cream, lemon juice, Worcestershire sauce, celery, onion, garlic powder, red pepper flakes, black pepper, and salt.
- Coat each chicken breast in the sour cream mixture and place in prepared dish. Pour remaining sour cream mixture over the chicken. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In a medium bowl, toss the cornbread crumbs with poultry seasoning and melted butter.
- Remove chicken from refrigerator, top with cheddar cheese and then cornbread crumbs. Cover with foil and bake for 45 minutes. Uncover and bake another 10 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks easy and oh, so good. I will be making this. Thanks.
Hope you love it Esther!
This looks so cozy and comforting! Love how simple it is to put together. Hope to try it soon.
What a great idea! I love the flavor combinations and how easily it all comes together! Cornbread topping! Yummmm
It’s definitely easy-peasy! Love your strawberry shortcake recipe btw. 🙂
I love the sound of a cornbread topping! I love cornbread and this is such a different way to use it!
The topping is always my favorite part! Have a great weekend Ashley 🙂
Oh it definitely looks and sounds delicious! I wish someone would make it for my lunch 😀
Wish I could send you some 🙂
Yum! This looks so good! I love the cornbread topping! And I didn’t know that about the sour cream and the chicken! That’s good to know. 🙂
I’m a huge cornbread fan, so I know I would love this! You always make such delicious, comforting dishes. 🙂
Thank you Marcie! 🙂
Cornbread casserole sounds delicious! And I love that it is basically an entire meal with the chicken and other veggies!
Mmmm so comforting! And I LOVE cornbread, so this is just perfect.