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Hank's Hankerings: Farmhouse Chicken Cornbread Casserole

By Hank the Burro

  January 3, 2022 --

Cold winter weather calls for cozy comfort food! Are you hosting a wintertime Grange Potluck? Here’s a recipe for Farmhouse Chicken Cornbread Casserole from The Seasoned Mom that would make a nice addition to the lineup.



1 (10.5 oz) can undiluted condensed cream of chicken soup

1 (10.5 oz) can undiluted condensed cream of mushroom soup 3/4 cup milk

4 cups cooked, diced chicken 1 cup grated cheddar cheese



1 (8.5 oz) box corn muffin mix (ex: Jiffy brand) 1 (14.75 oz) can cream style corn

1/3 cup sour cream 1 egg

2 tablespoons melted butter



Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.

In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and cheese. Pour chicken mixture into prepared baking dish.

In a separate bowl, stir together corn muffin mix, cream style corn, sour cream, egg and melted butter.

Bake, uncovered, for about 40-45 minutes, or until a toothpick inserted in the center of the topping comes out clean. Tent the casserole loosely with foil if the top starts to get too dark before it’s cooked through. Let stand for about 5-10 minutes, then serve!


Baking Dish: You can use either a 2-quart or 3-quart baking dish for this recipe. If you like a thicker cornbread layer on top, I recommend using the smaller dish.

Check the Topping: Make sure that the cornbread is completely cooked through before you pull the dish from the oven. You don’t want to find uncooked cornbread batter in your casserole, so use a toothpick inserted in the very center of the casserole to determine if the topping is set. If the toothpick comes out clean, then you know that the cornbread is done.

Tent with Foil: If your casserole starts to brown too much on top before it’s finished cooking, cover it loosely with foil.

Rotisserie Chicken: This is a great shortcut! Purchase a large rotisserie chicken (or two small chickens) from the grocery store, shred the meat, and use in the recipe as instructed.

Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.

SOURCE: https://www.theseasonedmom.com/chicken-cornbread-casserole-2/  



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