Chicken and Cornbread Casserole Thanksgiving Anytime
Bring the comforting flavors of Thanksgiving to your table any time of year with this Chicken and Cornbread Casserole. This hearty dish combines tender shredded chicken, a medley of mixed vegetables, and a creamy, herb-infused sauce, all topped with a golden cornmeal crust that’s enriched with chicken broth for added flavor. The casserole is finished with a melty cheddar cheese topping, making every bite irresistibly savory. Perfectly balanced with notes of sage and thyme, this recipe comes together in under an hour, making it a convenient yet festive meal. Ideal for family dinners or potlucks, this recipe is your ticket to that nostalgic holiday feeling—no matter the season.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 box (about 15 oz) Cornbread mix
- 1.5 cups Chicken broth
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Sour cream
- 2 cups Frozen mixed vegetables (carrots, peas, corn, green beans)
- 0.5 cup Butter, melted
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Dried sage
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large bowl, prepare the cornbread mix according to the package instructions, substituting 1/2 cup of the milk or water with an equal amount of chicken broth for extra flavor.
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes. Remove from heat.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, remaining chicken broth, sautéed onion and garlic, frozen mixed vegetables, dried sage, dried thyme, salt, and black pepper. Stir until well mixed.
Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
Pour the prepared cornbread batter over the chicken mixture, spreading it gently to cover the top evenly without mixing.
Bake in the preheated oven for 35-40 minutes or until the cornbread topping is golden brown and cooked through.
Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven for 5 more minutes or until the cheese is melted and bubbly.
Allow the casserole to cool for 5-10 minutes before serving. Scoop into portions and enjoy!
Nutrition Facts
Calories |
5093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.6 g | 296% | |
| Saturated Fat | 129.7 g | 648% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 9256 mg | 402% | |
| Total Carbohydrate | 438.9 g | 160% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 132.3 g | ||
| Protein | 314.4 g | 629% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2466 mg | 190% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4020 mg | 86% | |
*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.
