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Golden chicken cornbread casserole with creamy chicken and vegetables in an ivory baking dish

Easy Chicken Cornbread Casserole

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This easy chicken cornbread casserole combines tender halal chicken, creamy mixed vegetables, and a golden homemade cornbread topping for a comforting family dinner.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Chicken Filling

  • 3 cups cooked shredded halal-certified chicken
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups halal-certified chicken broth
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 cups frozen mixed vegetables
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, optional

Cornbread Topping

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/4 cup melted butter

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the onion and cook for about 4 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Slowly whisk in the chicken broth, then add the milk.
  6. Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
  7. Reduce the heat and stir in the sour cream, thyme, paprika, salt, and black pepper.
  8. Add the cooked chicken and frozen vegetables. Stir until evenly coated.
  9. Stir in the cheddar cheese if using.
  10. Spread the filling evenly in the prepared baking dish.
  11. In a bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  12. In another bowl, whisk the egg, milk, and melted butter.
  13. Add the wet ingredients to the dry ingredients and stir just until combined.
  14. Spoon the cornbread batter evenly over the chicken filling.
  15. Bake uncovered for 25–30 minutes, until the cornbread topping is golden and a toothpick inserted into the center comes out clean.
  16. Let the casserole rest for 10 minutes before serving.

Notes

Do not make the chicken filling too thin, or the cornbread topping may become soggy. For the best texture, prepare the cornbread batter just before baking. Leftover halal chicken works very well in this recipe.

  • Author: Emily Carter
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Ground Beef Casseroles
  • Method: Baking
  • Cuisine: American

Find it online: https://casseroledaily.com/chicken-cornbread-casserole/