Southern Chicken-Cornbread Casserole

My latest favorite chicken casserole to make is Southern Chicken-Cornbread Casserole. It’s a great way to use up chicken left over from a roaster. Or I sometimes just pick up a cooked chicken at the market.

I usually have the other ingredients on hand, which means I can have this yummy casserole on the table along with a side salad in very little time.

My secret to making this dish extra tasty is by mixing a can of creamed corn into the cornbread topping. It makes the best sweet topping for the savory casserole. Even your picky eaters will like this dish!

I simply mix all the casserole ingredients in a bowl and pour it into a greased glass casserole dish. Then I mix my cornbread topping and spread that evenly over the top.

Once it’s done baking, the cornbread will have a golden top covering the savory chicken filling. While cooking, it fills the house with the amazing aroma of sweet corn. Everyone will be running to the table wondering what smells so good!

I love making this dish because it’s the sort of recipe that is so flexible. I sometimes add a can of chopped green chilies for a little spice or mix in some slivered almonds. I usually prepare it with shredded cheddar cheese, but you can certainly shake it up and add a mixture of shredded cheeses that you like.

The bottom line is that no matter how you prepare it, the end result will be so delicious there will most likely be no leftovers. If you want to serve up a simple Southern dish of comfort food, give this a try!