This chicken and chile cornbread bake is the kind of cheesy casserole recipe that comes swaggering out of the oven like, "Dinner's handled, sweetheart." Tender chicken and green chiles get tucked under a fluffy, golden layer of Jiffy cornbread mix-because ease is a virtue and you're too pretty to stress over scratch batter on a Tuesday. One bite and the whole kitchen feels a little softer, a little warmer, a little more like you are adulting with sparkle.
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🗝️ This easy chicken cornbread casserole is the star of your weeknight lineup
This chicken and chile cornbread casserole hits different because it's not pretending to be fancy - it's just better. The secret? Creamed corn and sour cream stirred into that golden Jiffy cornbread mix, soaking up every drop of creamy, cheesy goodness from the chicken and chiles like it was born for this role.
While other casseroles are out here being polite, this one shows up bold, bubbly, and ready to flirt with your taste buds. It's the comforting, spicy, weeknight hero the others wish they could be - the one that makes neighbors wander over "just to say hey."
I like to serve this with a simple green salad, ranch style beans, brussels sprouts with hot bacon dressing, or keep it super easy and heat up a can of green beans!
🧾 Ingredients to have on hand for this easy weeknight dinner
Everything here is pantry-friendly and blessedly simple - the kind of ingredients that don't make you run errands or question your life choices. Just mix, layer, bake, and let this cornbread-topped beauty do all the showing off for you.
- Jiffy cornbread mix - our fluffy, golden shortcut to weeknight sanity.
- Cooked chicken - shredded, chopped, whatever-just don't let it be dry, bless its heart.
- Cheddar cheese - the sharper, the better; we're flirting, not whispering.
- Creamed corn - adds sweetness and keeps everything luxuriously moist (the good kind).
- Sour cream - for that creamy tang that says "I care about myself."
- Diced green chiles - the gentle heat that winks instead of hollers.
- Milk - just enough to keep things smooth and cooperative.
- Melted butter - because joy is real and her name is butter.
- Egg - the little binder that holds this dreamy chaos together.
- Cream of chicken soup - the Southern secret weapon that never misses.
- Garlic powder - subtle, but she gets the job done.
- Black pepper - your classic steady-handed seasoning.
- Pimentos - tiny red pops of color and attitude.
Want more tips and info? Download the free kitchen cheat sheet pdf with extra tips, FAQs, storage info, and more.
📖 Recipe
Cheesy chicken & chile cornbread casserole
Print Pin Recipe Rate RecipeIngredients
- 10.5 ounces cream of chicken soup
- ½ cup whole milk
- 4 cups cooked chicken, chopped (rotisserie is perfect)
- 1 ½ cups sharp cheddar cheese, shredded - divided use
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 14.75 ounces cream-style corn
- ½ cup sour cream
- 1 large egg
- 2 tablespoons butter, melted
- 6.5 ounces Jiffy corn muffin mix
- 4 ounces diced green chiles, drained
- ½ cup diced pimentos
Instructions
- Preheat oven to 400°F. Grease a 2-quart baking dish.
- In a large bowl, whisk together cream of chicken soup and milk. Stir in chicken, 1 cup cheddar, garlic powder, pepper, and green chiles. Spread evenly into the dish.
- In another bowl, stir together cream-style corn, sour cream, egg, melted butter, Jiffy mix, and pimentos until just combined. Spread gently over the chicken mixture.
- Bake uncovered for 25 minutes. Sprinkle remaining ½ cup cheddar over the top and bake another 8-10 minutes, until golden and bubbly.
- Let rest 5-10 minutes before serving. Garnish with parsley if you're feeling fancy.
Notes
- Drain anything that looks watery: chiles, chicken juices, etc.
- Let the casserole sit for 5-10 minutes before serving. It firms up and the flavors bloom.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make chicken and chile cornbread casserole
These steps are simple, soothing, and blessedly unfussy. Mix it, layer it, bake it, and let the oven work its magic while you take a well deserved break. It's wine-O-clock somewhere, right?
- In a mixing bowl, whisk together cream of chicken soup and milk. Stir in chicken, 1 cup cheddar, garlic powder, pepper, and green chiles until everything's cozy and coated. Spread that mixture into a greased baking dish.
- In a separate bowl, combine the cream-style corn, sour cream, egg, melted butter, Jiffy mix, and pimentos. Mix until just blended - no need to overthink it.
- Spoon the cornbread mixture evenly over the chicken layer, making sure every inch is covered in that fluffy goodness.
- Bake until golden and set, then sprinkle the remaining cheese on top and bake a few more minutes.
👩🍳 Everything you're about to ask anyway
If you've got questions, this casserole's already heard 'em. Here are the answers that keep your kitchen running smooth and your dinner looking downright smug. Have other questions? Download the kitchen cheat sheet or ask me in the comments!
Absolutely, and frankly, rotisserie chicken is a weeknight hero. Just shred it up and toss it right in. It saves time, adds flavor, and makes this chicken and chile cornbread bake even easier.
You sure can. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Bake when ready, adding 5-10 extra minutes since it'll be cold going in.
Swap the Jiffy cornbread mix for a gluten-free cornbread mix (Krusteaz and King Arthur both behave themselves nicely). Make sure your cream of chicken soup is gluten-free too - several brands have GF versions, or you can use a homemade substitute if you're feeling extra. Double-check your canned chiles, pimentos, and seasonings, and you're good to go. The rest of the ingredients are naturally gluten-free, so this bake goes from "comfort food" to "safe comfort food" without losing a single ounce of attitude.
📚 More more cozy casserole dishes
If this chicken and chile cornbread bake stole your heart, wait till you meet its cousins. My Angel Chicken and Rice is pure comfort in a casserole dish - creamy, cozy, and so heavenly it probably has its own harp section. It's the recipe you make when you want dinner to taste like a soft place to land.
Then there's Chicken Cobbler, the viral darling that refuses to apologize for being outrageously delicious. It's warm, it's buttery, it's got that "I just fixed your whole evening" energy. Folks take one bite and start confessing their secrets.
And if you're craving something with a little more kick, my Jiffy Mexican Cornbread Casserole is ready to snatch your taste buds right into fiesta mode. It's sweet, spicy, cheesy, and unapologetically loud - the fun cousin who shows up uninvited but always brings the good chips.
Together, they make a trio of casseroles that keep your kitchen cozy, your people fed, and your reputation dangerously high.
When this chicken and chile cornbread bake comes out of the oven, the whole house shifts-warmer, louder, a little more tender around the edges. It's the kind of meal that reminds you dinner doesn't have to be fancy to feel like love. Make it once, and it'll wander its way into your regular rotation like it pays rent.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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