When it comes to comfort food, nothing beats a good casserole. This Chicken and Cornbread Casserole is one of those dishes that feels like home no matter where you’re from. It’s hearty, flavorful, and the sort of recipe that makes you want to gather everyone around the table. With seasoned vegetables, juicy chicken, and golden cubes of cornbread, it’s Southern cooking at its most satisfying.
Flavor-packed layers
What makes this casserole special is how the ingredients work together. The rotisserie chicken saves time without sacrificing flavor, while the fresh thyme and poultry seasoning give the broth a depth that tastes like it’s been simmering for hours. The cornbread is the real star, soaking up all those delicious juices while still holding its shape and developing a golden crust on top. Add in bright asparagus for a fresh note, and suddenly this rich, cozy dish feels balanced and just a little bit elegant.
Perfect for gatherings
This recipe is also ideal for entertaining. It’s easy to prepare ahead of time – simply assemble the casserole earlier in the day, pop it in the fridge, and bake it when you’re ready. It feeds a family of four generously, but can easily be doubled for a larger crowd. Pair it with a crisp green salad or some roasted vegetables on the side, and you’ve got a meal that’s filling, flavorful, and sure to impress.
Whether you’re looking for a Sunday dinner centerpiece, a cozy weeknight meal, or a dish that brings a little Southern charm to your table, this Chicken and Cornbread Casserole is a recipe worth keeping. It’s comfort food at its best – easy, flavorful, and guaranteed to bring smiles around the dinner table.
Chicken and Cornbread Casserole
Equipment
- Sharp knife
- Serving Platter
- Baking Dish
Ingredients
- 3 cups cooked rotisserie chicken shredded (360g)
- 1½ cups frozen seasoned vegetables parsley, bell pepper, celery, and onions (210g)
- 6 cups cornbread cut into large 2-inch cubes (750g)
- ¼ cup all-purpose flour 30g
- 2½ cups chicken broth 600ml
- 2 tbsp unsalted butter 28g
- 1 leek sliced thinly
- 2 large eggs beaten
- 1 bunch fresh asparagus blanched and cut into 2-inch pieces
- 1 tsp salt
- 1 tsp poultry seasoning
- 1 tsp fresh thyme chopped
- ½ tsp black pepper
Instructions
- Preheat the oven to 375ºF / 190ºC degrees.
- Spray a large baking dish with cooking spray.
- Combine the chicken and cornbread in a large bowl and set aside.
- In a large pan, melt the butter over a medium heat and add in the frozen vegetable mix together with the leek. Cook, stirring regularly, for around 6 minutes until the vegetables are browned and any liquid has evaporated.
- Sprinkle with the flour and stir, continuing to cook for around one minute before adding in the broth, poultry seasoning, thyme, salt, and pepper.
- Stir regularly whilst it comes to a boil, then turn down the heat and continue to cook for a few more minutes until the liquid starts to thicken.
- Remove from the heat and set aside to cool for around 15 minutes.
- Add the eggs and blanched asparagus to the chicken and cornbread followed by the cooled broth and mix well.
- Pour into the greased baking dish.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for a further 15 minutes.
- Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
This post may contain affiliate links, please see our privacy policy for details.
