Cornbread Chicken Casserole (+Video)

Cornbread Chicken Casserole (+Video)

from thecountrycook.net
Main Course
75 min
523 kcal / serving

Cornbread Chicken Casserole is a family favorite. Packets of cornbread, rotisserie chicken, creamed corn and seasoning are all you need!

Ingredients

  • 2pouches yellow cornbread mix
  • 14 ¾ ouncecan cream style sweet corn
  • 2 largeeggs
  • 4 tablespoonssalted butter (melted)
  • 10 ½ ouncecan cream of mushroom soup
  • 1 cupmilk
  • 2 cupsstore-bought rotisserie chicken (chopped)
  • 1 teaspoonmontreal chicken seasoning
  • 1 teaspoongarlic salt
  • 2 cupspepper jack cheese (shredded)
  • sliced pickled banana peppers, for topping (optional)

Directions

  1. 1

    Preheat oven to 400F degrees. Spray a 9"x 13" or 11"x 7" baking dish (whichever you have) with non-stick cooking spray.

  2. 2

    In a large bowl, mix together both pouches of yellow cornbread mix with can of cream style corn, eggs and melted butter (we are not making this to the instructions on the package.)

  3. 3

    In another bowl, whisk together the cream of mushroom soup with the milk.

  4. 4

    Then stir in rotisserie chicken, Montreal chicken seasoning and garlic salt.

  5. 5

    Spread half of the cornbread mixture into the bottom of your prepared baking dish.

  6. 6

    Next, spread out the chicken mixture on top of the cornbread layer.

  7. 7

    Finally, pour the remaining cornbread mixture over top of the chicken layer.

  8. 8

    Top with shredded cheese.

  9. 9

    Add a few pickled banana peppers (or jalapeño/peperoncini slices) on top (optional) Cover and bake for about 45-60 minutes (oven times vary.)

  10. 10

    Stick a toothpick into the center. If it comes back with any wet cornbread on it then it needs a few more minutes to cook. You may need to remove the cover during the last 10 minutes or so of cooking to make sure it gets browned and fully baked in the middle.