Cheesy chicken & chile cornbread casserole
This chicken and chile cornbread casserole doesn’t just show up — it struts in with green chiles, extra cheese, and pimentos like it’s headed for the church potluck runway. Creamy chicken and corn on the bottom, golden cheesy cornbread on top. Easy enough for weeknights, flashy enough for holidays.
Servings 8
Calories 448kcal
Ingredients
- 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
Storage:
Cover the casserole tightly or pop leftovers into an airtight container. It’ll keep 3–4 days in the fridge. Freeze for up to 3 months.
Tips:
- 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
Calories: 448kcal | Carbohydrates: 32g | Protein: 28g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 876mg | Potassium: 382mg | Fiber: 3g | Sugar: 8g | Vitamin A: 942IU | Vitamin C: 20mg | Calcium: 222mg | Iron: 3mg
