Chicken and Cornbread Bake
Savor the ultimate comfort food with this hearty Chicken and Cornbread Bake, a perfect fusion of creamy chicken filling and golden cornbread topping. This easy-to-make casserole features tender shredded chicken, a medley of sautéed vegetables, and a rich, savory sauce flavored with garlic and chicken broth, all tucked beneath a fluffy layer of cornbread. Ideal for weeknight dinners or potluck gatherings, this recipe takes just 20 minutes to prep and bakes to perfection in under 35 minutes. With its balance of wholesome ingredients and irresistible textures, this dish is sure to become a family favorite. Serve it warm, and let the cozy flavors bring everyone to the table! Keywords: chicken and cornbread bake, chicken casserole, comfort food, easy dinner, cornbread topping, one-dish meal.
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Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 2 medium Carrots (diced)
- 2 medium Celery stalks (diced)
- 3 cloves Garlic (minced)
- 2 cups Chicken broth
- 1 cup Frozen peas
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 box Cornbread mix
- 0.75 cup Milk (for cornbread mix)
- 1 large Egg (for cornbread mix)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
Sprinkle the vegetables with flour and stir well to coat.
Pour in the chicken broth while stirring continuously to create a smooth sauce. Bring the mixture to a simmer and cook for 3-5 minutes until thickened.
Stir in the shredded chicken, peas, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.
Transfer the chicken and vegetable mixture to the prepared baking dish, spreading it out evenly.
In a medium bowl, prepare the cornbread batter by mixing the cornbread mix, milk, and egg according to the package instructions.
Pour the cornbread batter over the chicken and vegetable filling, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the cornbread topping is golden brown and cooked through.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Serve warm and enjoy the comforting flavors of this Chicken and Cornbread Bake!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 18.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
