If you’re craving a comforting meal that feels like a warm hug on a chilly day, this Creamy Chicken and Vegetable Cornbread Casserole Recipe is just what your kitchen needs. It combines tender chicken, vibrant mixed vegetables, and a rich, creamy sauce all topped with a golden layer of fluffy cornbread. Each bite brings together creamy, savory, and slightly sweet flavors that will have everyone asking for seconds. Plus, it’s an easy recipe that turns simple ingredients into a soul-satisfying dish perfect for family dinners or potlucks.
Ingredients You’ll Need
The magic of this casserole comes from a handful of everyday ingredients that each play a vital role in building layers of flavor and texture. From the juicy chicken to the creamy sauce and the crumbly cornbread topping, everything works in harmony to create this delightful dish.
- Boneless skinless chicken breasts or cooked chicken: Provides hearty, protein-packed chunks that soak up all the creamy flavors perfectly.
- Diced onions: Adds subtle sweetness and aromatic depth when sautéed.
- Butter: Used to saute veggies and form the base of the luscious sauce, making it rich and silky.
- Frozen mixed vegetables: Brings color, texture, and a variety of tastes that brighten up the casserole.
- Flour: Helps thicken the sauce so it clings beautifully to the chicken and vegetables.
- Milk: Adds creaminess without overpowering the delicate flavors in the dish.
- Chicken broth: Infuses the sauce with savory depth and moisture.
- Salt and pepper: Simple seasonings that enhance all the natural flavors.
- Cornbread mix: The crowning glory that bakes into a golden, slightly sweet crust, balancing creamy and savory perfectly.
How to Make Creamy Chicken and Vegetable Cornbread Casserole Recipe
Step 1: Cook the Chicken
Start by heating a couple of tablespoons of oil in a large pot or skillet over medium-high heat. Add the cubed chicken seasoned with salt and pepper, cooking it through until it’s no longer pink in the center, about 10 minutes. Then, drain any excess liquid and set the chicken aside to keep the flavors concentrated and juicy.
Step 2: Prepare the Vegetable Base
In the same pot, melt the butter over medium-high heat. Toss in the diced onions and sauté for a couple of minutes until they become soft and fragrant. Add in your frozen mixed vegetables, letting them cook until they’re warmed through. This simple step starts building the flavor and ensures your veggies retain a nice bite.
Step 3: Create the Creamy Sauce
Sprinkle the flour over the vegetables and stir continuously for about two minutes to cook off the raw taste. Slowly whisk in the chicken broth, then add the milk, stirring until the sauce thickens into a silky blanket around the veggies. Fold in the cooked chicken so every bite bursts with creamy goodness and satisfying protein.
Step 4: Assemble the Casserole
Transfer this hearty mixture into your baking dish, spreading it out evenly. Now, pour the prepared cornbread mix on top, smoothing it into an even layer that will bake into a golden crust. This topping adds the perfect texture contrast to the luscious filling beneath.
Step 5: Bake Until Golden
Slide the casserole into a preheated 400°F oven and bake according to your cornbread mix’s instructions, usually 22 to 26 minutes. Keep an eye on that golden topping – it’s ready when it’s cooked through and the edges start to look lightly toasted.
Step 6: Let It Rest and Serve
Once out of the oven, give the casserole a 5-minute breather. This pause helps the filling set slightly for easier serving and allows the flavors to meld beautifully. Scoop it out warm and prepare for a cozy, crowd-pleasing meal.
How to Serve Creamy Chicken and Vegetable Cornbread Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled on top bring a pop of color and freshness that brightens this hearty dish. A little sprinkle of shredded cheese over the cornbread before serving can also add a melty, savory twist.
Side Dishes
This casserole shines as a main event but pairs wonderfully with light, crisp salads to balance the creaminess. A simple green salad with lemon vinaigrette or steamed green beans with a hint of garlic make fantastic accompaniments.
Creative Ways to Present
Try serving this casserole in individual ramekins for a charming, personalized touch at dinner parties. You can also layer leftovers in small mason jars for a grab-and-go meal option that stays creamy and delicious.
Make Ahead and Storage
Storing Leftovers
After your creamy chicken and vegetable cornbread casserole recipe cools to room temperature, cover it tightly and store in the refrigerator for up to three days. This way, the flavors continue to develop and the casserole stays ready for a quick reheat.
Freezing
If you want to prepare ahead, this casserole freezes beautifully. Assemble it as usual, but don’t bake. Wrap tightly with plastic wrap and foil, then freeze for up to two months. To bake, thaw overnight in the fridge and proceed with the baking step.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, until heated through—about 20 minutes. This method helps maintain the casserole’s texture so it stays creamy and delicious without drying out.
FAQs
Can I use other vegetables instead of frozen mixed vegetables?
Absolutely! Fresh or frozen veggies like broccoli, bell peppers, or corn work wonderfully. Just adjust cooking times so everything reaches the perfect tenderness before assembling the casserole.
Is there a way to make this casserole dairy-free?
Yes. Use dairy-free butter substitutes and plant-based milk, such as almond or oat milk. Make sure your cornbread mix is dairy-free or prepare one from scratch to keep the casserole creamy without dairy.
Can I use leftover cooked chicken for this recipe?
Definitely. Leftover cooked chicken is a fantastic shortcut that adds flavor with less prep time. Just chop it into bite-sized pieces and fold it into the sauce in the same way.
What cornbread mix do you recommend for the topping?
Any good-quality boxed cornbread mix will do, but choose one that bakes up moist and slightly sweet for the best contrast with the savory filling. You can also use homemade cornbread batter if you prefer.
Can this casserole be made in advance and baked later?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. This makes it a great dish to prep the day before for ease and convenience.
Final Thoughts
There’s something truly special about sinking your fork into a warm, creamy casserole topped with golden cornbread, and this Creamy Chicken and Vegetable Cornbread Casserole Recipe brings that joy to your table with ease. It’s a fantastic way to comfort both yourself and your loved ones while keeping things simple yet delicious. Give it a try—you might just find yourself making it again and again!
Print
Creamy Chicken and Vegetable Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Cornbread Casserole is a comforting and hearty dish combining tender chicken, savory vegetables, and a creamy sauce topped with a fluffy cornbread crust. Perfect for a family dinner, it’s easy to prepare and bakes to golden perfection, delivering a delicious balance of textures and flavors.
Ingredients
Chicken
- 3 boneless skinless chicken breasts, cut into cubes OR 2 cups cooked chicken in bite-size pieces
Vegetable Base
- 1/4 cup diced onions
- 1 bag frozen mixed vegetables (about 12–16 oz)
- 1/3 cup butter
Sauce
- 1/3 cup flour
- 1 1/4 cup chicken broth
- 2/3 cup milk
- Salt and pepper to taste
Cornbread Topping
- 1 box cornbread mix (1 large or 2 small), prepared according to directions on the box (usually includes egg, milk, and butter/oil)
Instructions
- Cook the Chicken: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add cubed chicken breasts, season generously with salt and pepper, and cook until fully cooked through and no longer pink inside, about 10 minutes. Drain any excess liquid and set the cooked chicken aside.
- Prepare the Vegetable Base: In the same large pot, melt the butter over medium-high heat. Add the diced onions and cook for 2 minutes until they start to soften. Add the frozen mixed vegetables and cook until they are warmed through, stirring occasionally.
- Create the Creamy Sauce: Sprinkle the flour over the vegetables and stir well, cooking for an additional 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth to avoid lumps, then add the milk. Continue to cook while stirring until the sauce thickens and becomes creamy. Stir in the cooked chicken pieces and combine well.
- Assemble the Casserole: Pour the chicken and vegetable mixture into a greased baking dish, spreading it evenly. Prepare the cornbread mix according to the package directions and evenly spread it over the top of the mixture.
- Bake the Casserole: Place the baking dish in a preheated oven at 400°F (204°C). Bake for 22-26 minutes or until the cornbread topping is golden brown and fully cooked through, testing with a toothpick to ensure it’s done.
- Serve: Remove the casserole from the oven and let it rest for 5 minutes to set. Serve warm as a delicious, filling main dish.
Notes
- You can use precooked rotisserie chicken to save time.
- Frozen mixed vegetables can be substituted with fresh seasonal vegetables if desired.
- For creamier texture, substitute half of the milk with heavy cream.
- Adjust seasoning with salt and pepper according to taste.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
