Chicken Casserole Recipe

This Chicken Casserole Recipe is a creamy and homestyle recipe, which is made with chopped chicken breast and a buttery cornbread topping. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes (including cornbread baking time).

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Chicken Casserole Recipe Ingredients

Cornbread Topping

• 1 cup yellow cornmeal
• 1/3 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 tbsp vegetable oil
• 3/4 cup buttermilk
• 1 egg
• 1/2 cup butter, melted (for the crumb topping)

Chicken Casserole Filling

• 2 1/2 cups cooked chicken breast, chopped
• 1/4 cup chopped yellow onion
• 1/2 cup sliced celery
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 can cream of chicken soup
• 1 3/4 cups chicken broth
• 2 tbsp butter

How To Make Chicken Casserole Recipe

1. Bake the cornbread base: Mix the cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk, and egg in a bowl until smooth. Pour into a greased 8×8 pan. Bake at 375°F for 20–25 mins. Let it cool completely.
2. Prepare the crumb topping: Once cooled, crumble the cornbread into coarse crumbs. Measure out 3 cups of crumbs. Stir in 1/2 cup melted butter until the crumbs are evenly coated. Set aside.
3. Sauté the aromatics: In a pan over medium-low heat, melt 2 tablespoons of butter. Add the onion and celery and cook until soft and translucent.
4. Make the filling sauce: Stir in the chicken broth, cream of chicken soup, salt, and pepper. Add the chopped cooked chicken. Let it simmer for 5 minutes to meld the flavors, then pull off the heat.
5. Assemble the casserole: Pour the creamy chicken mixture into a buttered 2.5 qt baking dish. Sprinkle the buttered cornbread crumbs evenly over the top—don’t stir them in, just layer them on top.
6. Bake: Bake at 350°F for 35–40 mins until the filling is bubbly, and the top is golden brown and a little crisp. Let it sit for 5–10 minutes before serving to let the sauce thicken.

Recipe Tips

• Time-Saver: You can use a box of Jiffy corn muffin mix instead of making the cornbread from scratch. Bake it according to package directions, then crumble it for the topping.
• Chicken Choice: A rotisserie chicken is perfect for this recipe. It adds great flavor and saves you the step of cooking chicken breasts from raw.
• Vegetable Add-ins: To make this a complete one-dish meal, stir in a cup of frozen peas and carrots or corn kernels into the filling mixture before baking.
• Don’t Stir the Top: It is crucial that you simply lay the cornbread crumbs on top of the filling. If you stir them in, they will absorb the liquid and turn into a mushy dumpling texture rather than a crisp crust.
• Consistency: If the filling looks too thin before baking, don’t worry. The cornbread topping will absorb some moisture, and the sauce thickens significantly as it cools.

What To Serve With Chicken Casserole Recipe

Since this dish has meat and bread, green sides are the best accompaniment.

• Green beans with bacon
• Cranberry sauce
• A fresh garden salad
• Glazed carrots

How To Store Chicken Casserole Recipe

• Refrigerate: Store leftovers covered tightly with foil or in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat individual portions in the microwave, or place the whole dish in a 350°F oven for 15-20 minutes to re-crisp the topping.
• Freeze: Assemble the casserole (filling and topping) but do not bake it. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking.

Chicken Casserole Recipe Nutrition Facts

• Calories: 450
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 980mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugar: 4g
• Protein: 22g

Nutrition information is estimated per serving (based on 6 servings).

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