Chicken Cornbread Casserole
Moist, shredded chicken, sour cream, cheddar cheese, and creamed corn stirred into this cornbread casserole will have you thinking: why have I never put all my favorite foods right in the cornbread before—instead of just beside it?
Ingredients
- 4 cups cooked shredded chicken
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 8.5-ounce package cornbread mix
- 1 14.75-ounce can creamed corn
- 1 large egg
- 2 tablespoons unsalted butter melted
Instructions
- Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, mix together the cooked chicken, sour cream, milk, salt, and pepper until well combined.
- Stir in the shredded cheddar cheese and spread the chicken mixture evenly into the prepared baking dish.
- In the same bowl, combine the cornbread mix, creamed corn, egg, and melted butter. Stir until just mixed.
- Spread the cornbread batter over the chicken mixture in the dish.
- Bake in the preheated oven for 35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for 10 minutes before serving.
Nutrition
Calories: 299kcalCarbohydrates: 3gProtein: 19gFat: 23gSaturated Fat: 12gSodium: 1.007mgFiber: 0.03g
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