Leftover Cornbread Cowboy Casserole with Chicken
User Reviews
5
Leftover Cornbread Cowboy Casserole with Chicken
Description
Leftover Cornbread Cowboy Casserole with Chicken utilizes coarse crumbled stale cornbread mixed with sautéed onion, bell pepper, and celery to build a moist, textured base. Cooked diced chicken from a rotisserie bird adds protein throughout the layers. A seasoned mixture of cream of chicken soup and chicken broth, flavored with chili powder, paprika, cumin, oregano, and optional cayenne, is poured over the chicken to keep the casserole moist as it bakes. Topped with shredded cheddar cheese and a final layer of the cornbread mixture, the casserole bakes uncovered to develop a golden brown, lightly crisp crust. The dish offers a comforting balance of creamy, tender inside with a slightly textured crust from the cornbread topping.
The casserole suits a casual dinner and works well alongside simple sides or a salad. Parsley and sliced green onion can garnish the dish, and dollops of sour cream may be served to add a cool tang to each portion.
The recipe notes emphasize starting with day-old, dry cornbread to prevent sogginess; if fresh, toasting the cornbread cubes in the oven on low heat until dried is recommended. Adjusting seasoning with various spices or fresh herbs offers customization to suit individual tastes.
Ingredients
- 2 teaspoons olive oil
- ½ cup onion finely diced
- ¼ cup green bell pepper finely diced
- ¼ cup celery finely diced
- 4 cups cornbread day-old, coarsely crumbled or cubed
- ½ cup cheddar cheese shredded
- 2 cups chicken I used about half of the meat from a store-bought rotisserie chicken, cooked, diced
- 1 (10.5 ounce) condensed cream of chicken soup can
- 1 cup chicken broth
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon oregano dried
- ¼ teaspoon cayenne pepper (omit if you don't want it spicy, or add more for a spicier dish)
- kosher salt to taste
- ground black pepper to taste
- parsley optional for serving; chopped fresh|sliced
- green onion
- sour cream
Instructions
- Preheat oven to 350°F. Grease or spray a 2-quart baking dish (about 11 x 7-inches or 9-inch square) with cooking spray and set aside. Heat olive oil in a skillet over medium-high heat. Add the onion, bell pepper, and celery. Saute the veggies until tender, about 5-7 minutes.
- In a large bowl, combine cornbread, sauteed vegetables, and cheese. Season with salt and pepper to taste.
- Place half of the cornbread mixture in the prepared baking dish. Spread the chicken in an even layer over the cornbread mixture.
- Whisk together the soup, broth, chili powder, paprika, cumin, oregano, and cayenne until completely combined. Taste and season with salt and pepper, if desired. Pour the soup mixture over the chicken.
- Spread the remaining cornbread mixture over the chicken and gently press down to form a top crust.
- Bake, uncovered, for about 30 minutes, or until hot, bubbly, and golden brown on top. If you prefer the topping more moist instead of toasty and crisp, cover the dish with aluminum foil for the first 15-20 minutes of baking time.
- Garnish with chopped fresh parsley or sliced green onion and serve.
Notes
- Use day-old or dried cornbread cubes to prevent soggy texture; if needed, dry fresh cornbread in a 275°F oven for 30–40 minutes tossing occasionally.
- Seasonings like poultry seasoning, garlic powder, or fresh herbs such as sage and thyme can be added to enhance flavor.
- Taste the soup and broth mixture before pouring over the casserole to adjust salt and spice levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 691kcal | 35% |
| Carbohydrates | 93g | 31% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 142mg | 47% |
| Sodium | 1358mg | 57% |
| Potassium | 694mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 29g | 58% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 296mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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