Description
This comforting Cornbread Casserole combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a golden, fluffy cornbread crust. Perfect for an easy weeknight meal, it blends savory flavors and a satisfying texture in one baked dish.
Ingredients
Scale
Chicken and Vegetables
- 3 boneless skinless chicken breasts, cut into cubes or 2 cups cooked chicken, bite-sized pieces
- 1/4 cup diced onions
- 1 bag frozen mixed vegetables (about 12-16 oz)
- 1/3 cup butter
Sauce
- 1/3 cup flour
- 1 1/4 cup chicken broth
- 2/3 cup milk
- Salt and pepper, to taste
Cornbread Topping
- 1 box cornbread mix (1 large or 2 small), prepared according to package directions
Instructions
- Cook the Chicken: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until the chicken is fully cooked through, about 10 minutes. Drain any excess liquid and set the chicken aside.
- Prepare the Vegetable Base: In the same pot, melt the butter over medium-high heat. Add the diced onions and sauté for about 2 minutes until softened. Add the frozen mixed vegetables and cook until they are warmed through and tender.
- Create the Creamy Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth to avoid lumps, then add the milk. Continue cooking and stirring until the mixture thickens into a creamy sauce. Stir in the cooked chicken, mixing well to combine.
- Assemble the Casserole: Pour the creamy chicken and vegetable mixture into a greased baking dish. Prepare the cornbread mix according to the package instructions, then evenly spread the batter over the top of the casserole filling.
- Bake: Bake in a preheated oven at 400°F (204°C) for 22 to 26 minutes, or until the cornbread topping is golden brown and cooked through.
- Serve: Allow the casserole to rest for 5 minutes after baking to set before serving. Enjoy warm.
Notes
- Use cooked rotisserie chicken as a time-saving alternative.
- For extra flavor, season the vegetable mixture with garlic powder or herbs like thyme.
- Make sure the cornbread topping is spread evenly for consistent cooking.
- You can substitute whole milk with 2% or plant-based milk if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
