Our Chicken Cornbread Casserole with a savory cornbread base, tender chicken, mixed vegetables, and melted cheddar cheese makes the perfect, easy weeknight dinner!

Baked chicken cornbread casserole in a foil pan, topped with a golden layer of melted cheese and garnished with fresh parsley.

We’re all about easy meals that have everything you need all in one dish. Luckily for me, John is great at whipping these up!

He especially loves casseroles because they have some kind of meat or protein, vegetables, and a base like rice or pasta, or in this case, Jiffy cornbread. Plus, they make dinnertime a breeze!

Ingredients You’ll Need

All the ingredients for chicken cornbread casserole displayed on a countertop, including jiffy corn muffin mix, milk, eggs, chicken broth, mixed vegetables, and shredded cheddar cheese.

Corn Muffin Mix: The base of our chicken cornbread casserole.
Milk: Helps to bind the corn muffin mix, making it moist and tender.
Chicken Broth: Adds extra flavor and moisture to the cornbread batter.
Eggs: These act as a binder for the cornbread.
Frozen Mixed Vegetables: A convenient and colorful mix of veggies like peas, carrots, and green beans, adding flavor and texture to the casserole.
Cooked Chicken: We love using rotisserie chicken for its convenience and flavor, but any cooked chicken will do!
Shredded Cheddar Cheese: Sprinkled on top for that gooey, melty finish.

How to Make Chicken Cornbread Casserole

Our chicken casserole is super simple. The hardest part is mixing the cornbread batter.

Preheat your oven to 400°F and get your 9×13-inch baking dish ready by greasing it with a little cooking spray.
In a large bowl, whisk together the corn muffin mix, milk, chicken broth, and eggs until everything is well combined and smooth.

A large glass bowl filled with corn muffin mix, eggs, milk, and chicken broth, ready to be whisked for the chicken cornbread casserole.

Pour the cornbread batter into your prepared baking dish, spreading it out evenly.

Cornbread batter evenly spread in a greased baking dish.

Evenly sprinkle the frozen mixed vegetables over the cornbread batter.

Frozen mixed vegetables sprinkled over the cornbread batter in the baking dish.

Next, layer the cooked chicken on top of the vegetables.

Shredded chicken layered on top of the mixed vegetables in the baking dish.

Top it all off with a generous sprinkle of shredded cheddar cheese.

The chicken cornbread casserole topped with a generous layer of shredded cheddar cheese, just before baking.

Pop the dish into your preheated oven and bake for 35-45 minutes, or until the cornbread is golden brown and the cheese is melted and bubbly. Your kitchen will smell amazing!
Once baked, let the casserole cool for a few minutes before serving.

Baked chicken cornbread casserole in a foil baking dish, golden brown with melted cheddar cheese on top

Our chicken and cornbread casserole recipe checks off all those boxes. We use easy to find ingredients like Jiffy corn muffin mix, precooked rotisserie chicken, a bag of mixed frozen veggies, and shredded cheddar cheese.

That’s it! You can even cook it in a throw away aluminum pan to make clean up super simple.

A close-up of the chicken cornbread casserole in a baking dish with a serving removed, revealing the layers of cornbread, vegetables, chicken, and melted cheddar cheese.

Casserole Variations

Cornbread Base Variations: For a touch of sweetness, add a tablespoon of sugar to the mix. For something more savory, try stirring in garlic powder, onion powder, or diced green chilies before baking.
Veggie Customization: Fresh veggies are a great alternative to frozen! Sauté onions, bell peppers, or broccoli for added flavor and texture. Lightly cooking them first ensures they’re perfectly tender.
Cheese Swap: Cheddar is a classic, but pepper jack or Monterey Jack adds a nice kick.
Protein Choices: Rotisserie chicken is a time-saver, but cooked chicken breasts, thighs, or even leftover turkey work just as well. For a heartier option, try diced ham or crumbled bacon.

A square piece of chicken cornbread casserole on a white plate, highlighting the cheesy, golden top and the moist cornbread base with vibrant vegetables.

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh vegetables like onions, bell peppers, and broccoli work wonderfully in this casserole. Just give them a quick sauté before adding them to ensure they cook through.

What if I don’t have rotisserie chicken?

No problem! You can use cooked chicken breasts, thighs, or even leftover turkey.

Storage

Leftovers: Store any leftover chicken casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F, covered with foil to keep the cornbread moist.

Freezing: To freeze, wrap the cooked casserole tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

More Casserole Recipes

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