We love cornbread so much we’d pretty much pair it with anything. But we think this Cornbread Chicken Casserole just might be one of our most beloved ways to enjoy it. That sweet, crumbly, golden treat sits on top of a savory, spicy filling that’s loaded with juicy chicken and tender veggies. It’s a flavor sensation for sure. The way the sweetness blends with the spiciness… wowza. It’s one of the best things we’ve ever tasted. So, go ahead and trust us. This Cornbread Chicken Casserole is really something to write home about!
Ingredients
For the cornbread topping:
- 1 (8.5-ounce) package cornbread mix, divided
- 2 stalks green onions, sliced, white parts and green parts separated
- water, to taste
- 1 ounce cheddar-Monterey Jack cheese blend, shredded
For the chicken and vegetable filling:
- 1 teaspoon olive oil
- 1 pound chicken thighs, skinless and boneless, diced
- 1 (8-ounce) package carrots, sliced
- 1/2 (8-ounce) package fresh mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, chopped
- 1 medium jalapeño pepper, seeded and minced
- 2 teaspoons Cajun seasoning
- salt, to taste
- ground black pepper, to taste
- 1/4 cup water
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Coat a 1 1/2-quart casserole dish with cooking spray.
Step 3 –Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
Step 4 –Combine the remaining cornbread mix with the water, the cheese, and the green portions of the green onions in a mixing bowl and stir to combine.
Step 5 –Add more of the water, 1 tablespoon at a time, until the mix is fully combined and a thick, spreadable batter forms.
Step 6 –Set the cornbread mixture aside.
Step 7 –Heat a large nonstick pan over medium-high heat and add the olive oil.
Step 8 –Add the chicken, the carrots, the mushrooms, the red bell pepper, the yellow onion, the jalapeño, the white portions of the green onions, the Cajun seasoning, the salt, and the pepper.
Step 9 –Cook and stir until the chicken reaches an internal temperature of 165 degrees F, about 7-8 minutes.
Step 10 –Stir the reserved cornbread mix and 1/4 cup of the water into the chicken mixture and bring to a simmer, stirring occasionally, until it slightly thickens, about 1-2 minutes.
Step 11 –Transfer the filling to the prepared casserole dish.
Step 12 –Top the filling with the cornbread batter and smooth out with a spatula.
Step 13 –Bake the casserole until it is brown and bubbly, about 20-25 minutes.
Step 14 –Transfer casserole from the oven and let it rest for 5 minutes.
Step 15 –Serve.
