Jiffy Chicken Cornbread Casserole
User Reviews
5
Jiffy Chicken Cornbread Casserole
Description
This casserole begins with a filling of diced cooked chicken blended into a mixture of condensed cream of chicken and mushroom soups and milk, enriched with grated sharp cheddar cheese for depth. The cornbread topping combines boxed corn muffin mix, canned cream-style corn, sour cream, egg, and melted butter creating a moist and flavorful crust.
The filling is poured into a baking dish, then the cornbread batter is spread evenly over the top. It bakes in a hot oven until the topping is cooked through and a toothpick inserted into the cornbread comes out clean. The contrast between the creamy, savory filling and the tender cornbread topping provides a comforting texture and flavor blend.
This dish can be served warm as a hearty meal or alongside vegetables. Letting the casserole rest briefly after baking helps it set for easier serving.
Testing the cornbread doneness is important to avoid undercooked batter. If the topping browns too quickly, tent with foil to prevent burning while the inside finishes cooking.
Ingredients
CHICKEN FILLING
- 1 (10.5 ounce) condensed cream of chicken soup can
- 1 (10.5 ounce) condensed cream of mushroom soup from can
- ¾ cup milk
- 4 cups chicken cooked, diced
- 1 cup cheddar cheese grated sharp
CORNBREAD TOPPING
- 1 (8.5 ounce) corn muffin mix such as Jiffy brand, box
- 1 (14.75 ounce) sweet corn canned cream style
- ⅓ cup sour cream
- 1 large egg
- 2 tablespoons butter melted
Instructions
- Preheat oven to 400°F. Spray a 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker and may require a few extra minutes in the oven. 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, whisk together corn muffin mix, cream style corn, sour cream, egg, and melted butter.
- Spread cornbread batter evenly over the chicken mixture.
- 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!
Notes
- Use a toothpick test in the cornbread topping center to ensure it is fully cooked before removing from the oven.
- If the topping browns too fast, cover loosely with foil and continue baking until fully set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 594kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 41g | 82% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 154mg | 51% |
| Sodium | 1090mg | 45% |
| Potassium | 1074mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 777IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 266mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
