Southern Chicken-Cornbread Casserole

Blogger Arlene Cummings of Cooking With Sugar shows how easy it is to make her Southern Chicken-Cornbread Casserole. It’s a simple sweet-and-savory casserole that the whole family will love.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8

Ingredients

Casserole

3
cups cubed (1 inch) cooked chicken breast
1
teaspoon poultry seasoning
1/4
teaspoon garlic powder
1 1/2
cups sour cream
1
cup milk
Salt and pepper to taste
2
cups shredded Cheddar cheese (8 oz)
3
green onions, chopped

Cornbread Topping

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1
can (14.75 oz) Green Giant™ cream style sweet corn
1
egg
2
tablespoons butter, melted
  • 1 Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  • 3 Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  • 4 Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Expert Tips

A 4.5-oz can of Old El Paso® chopped green chiles can be added to the chicken mixture for a little spice.

Extra chopped green onions make a pretty garnish for this dish.

A salad makes the perfect side dish for this meal.