If you are craving a warm, satisfying dish that brings together the best of creamy textures, tender chicken, vibrant vegetables, and the comforting flavor of cornbread, then this Creamy Chicken and Vegetable Cornbread Casserole Recipe is exactly what you need. It’s a true crowd-pleaser, combining wholesome ingredients into a dish that feels like a big, cozy hug on a plate. Whether for a family dinner or a casual gathering, this casserole hits all the right notes with its luscious sauce, colorful veggies, and the perfect golden cornbread topping.

Creamy Chicken and Vegetable Cornbread Casserole Recipe - Recipe Image

Ingredients You’ll Need

Everything in this recipe is simple, straightforward, and essential. These ingredients come together to create a symphony of flavors and textures—from the juicy chicken to the velvety sauce and that irresistibly fluffy cornbread top. Each component plays a key role in making this casserole your new comfort food favorite.

3 boneless skinless chicken breasts, cut into cubes OR 2 cups cooked chicken in bite-size pieces: The protein base that keeps the dish hearty and filling.
1/4 cup diced onions: Adds a subtle sweetness and a foundation for the creamy sauce.
1/3 cup butter: Essential for sautéing and building richness in the sauce.
1 bag frozen mixed vegetables: Brings color, nutrients, and a lovely crunch to contrast the creamy elements.
1/3 cup flour: Used to thicken the sauce into the perfect consistency.
2/3 cup milk: Adds creaminess and balances the flavors.
1 1/4 cup chicken broth: Deepens the savory flavor of the sauce.
Salt and pepper to taste: Simple seasonings that enhance every ingredient.
1 box cornbread mix (1 large or 2 small), prepared according to directions on the box: The crowning glory that bakes into a golden, slightly sweet topping.

How to Make Creamy Chicken and Vegetable Cornbread Casserole Recipe

Step 1: Cook the Chicken

Start by heating about 2 tablespoons of oil in a large pot over medium-high heat. Add your cubed chicken, season generously with salt and pepper, and cook until the pieces are nicely browned and cooked through, which usually takes about 10 minutes. Once done, drain any excess juices and set the chicken aside. Having that perfect tender chicken is key to the dish’s hearty appeal.

Step 2: Prepare the Vegetable Base

In the same pot, melt your butter over medium-high heat. Toss in the diced onions and let them cook for about 2 minutes until they become fragrant and slightly translucent. Next, add your frozen mixed vegetables and cook them until they are warmed through but still vibrant—this brings freshness to the casserole. Every vegetable adds a pop of color and texture that keeps the casserole lively.

Step 3: Create the Creamy Sauce

Sprinkle flour over the veggies in the pot and cook for about 2 minutes, stirring constantly, so the flour loses its raw taste. Gradually whisk in the chicken broth to avoid lumps, then pour in the milk, continuing to stir until the mixture thickens into a luscious, creamy sauce. Finally, stir in the cooked chicken, ensuring all the ingredients are beautifully combined. This sauce is what makes the Creamy Chicken and Vegetable Cornbread Casserole Recipe utterly irresistible.

Step 4: Assemble the Casserole

Pour your rich chicken and vegetable mixture into a baking dish, spreading it out evenly to create a smooth layer. Now it’s time for the cornbread mix—top the mixture with your prepared cornbread batter, spreading it evenly across the surface. This layer will bake up into a golden, slightly crispy topping that perfectly balances the creamy filling underneath.

Step 5: Bake and Rest

Bake the casserole at 400°F for 22 to 26 minutes, or according to your cornbread mix instructions, until the cornbread topping is cooked through and beautifully golden brown. Once out of the oven, let the casserole rest for about 5 minutes before serving—this helps the layers to set and makes every bite clean and satisfying.

How to Serve Creamy Chicken and Vegetable Cornbread Casserole Recipe

Garnishes

Adding simple garnishes can elevate your Creamy Chicken and Vegetable Cornbread Casserole Recipe to another level. Try sprinkling freshly chopped parsley or chives on top for a fresh herbal note. A light dusting of paprika or a drizzle of hot sauce can add a welcome kick and a splash of color that makes it pop on the table.

Side Dishes

This casserole is a hearty main dish, but pairing it with light, crunchy sides like a crisp garden salad or roasted asparagus balances the creamy richness perfectly. You might also consider some tangy coleslaw or a bowl of fresh fruit to brighten up the meal and round out your plate beautifully.

Creative Ways to Present

If you’re looking to impress, serve this casserole in individual ramekins for a charming personal touch. You can also garnish with thin slices of avocado or a dollop of sour cream to add creaminess and richness to each serving. Presentation is half the fun when sharing the joy of the Creamy Chicken and Vegetable Cornbread Casserole Recipe with loved ones.

Make Ahead and Storage

Storing Leftovers

This casserole stores wonderfully in the refrigerator for up to 3 days. Be sure to cover it tightly with foil or plastic wrap to keep it moist and fresh. When you’re ready, leftovers make for a quick, delicious meal that tastes almost as good as freshly baked.

Freezing

If you want to make this ahead on a larger scale, it freezes beautifully. Assemble the casserole but do not bake it, then cover tightly with foil and freeze for up to 2 months. When time comes, thaw it overnight in the fridge before baking as usual for a stress-free, home-cooked meal.

Reheating

To reheat, place your leftover portion in a preheated 350°F oven for 15 to 20 minutes until warmed through, or microwave individual servings on medium power until hot. Freshen the top with a little extra sprinkle of cheese or herbs if you like and enjoy the comforting, creamy goodness all over again.

FAQs

Can I use leftover chicken for this casserole?

Absolutely! Using leftover cooked chicken is a great time-saver and works perfectly in the Creamy Chicken and Vegetable Cornbread Casserole Recipe without compromising flavor.

What vegetables work best in this casserole?

Frozen mixed vegetables are ideal as they include a colorful variety and cook evenly, but you can also use fresh veggies like peas, carrots, corn, or green beans to customize the recipe to your liking.

Is it possible to make this dish dairy-free?

Yes! Substitute the butter with a dairy-free alternative and swap milk with almond or oat milk. Just remember to check that your cornbread mix is dairy-free as well to keep it completely allergy-friendly.

Can I prepare this recipe ahead of time?

Definitely. This casserole can be assembled the day before baking. Simply keep it covered in the fridge, then bake it fresh when you’re ready to enjoy it.

How can I make the cornbread topping extra crispy?

To get a crispier topping, brush the cornbread batter with a little melted butter before baking, or turn on the broiler for the last couple of minutes to brown the top without overcooking the casserole.

Final Thoughts

This Creamy Chicken and Vegetable Cornbread Casserole Recipe is truly a comfort food champion that feels like a warm embrace after a long day. It’s simple to make but impressive in taste, bringing together creamy, savory, and wholesome elements that will have everyone asking for seconds. Give it a try and bring a little extra joy to your table—you’ll be so glad you did!

Creamy Chicken and Vegetable Cornbread Casserole Recipe

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4 from 30 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

A comforting and hearty Cornbread Casserole featuring tender chicken, mixed vegetables, and a creamy sauce, all topped with a fluffy cornbread crust. This dish is perfect for a family dinner, combining protein, veggies, and the classic sweet-savory flavor of cornbread baked to golden perfection.

Ingredients

Scale

Chicken

3 boneless skinless chicken breasts, cut into cubes OR 2 cups cooked chicken in bite-size pieces

Vegetable Base

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 directions on the box

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Instructions

Cook the Chicken: If using raw chicken, heat 2 tablespoons of oil in a large pot over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until fully cooked through, about 10 minutes. Drain any excess liquid and set the chicken aside.
Prepare the Vegetable Base: In the same large pot, melt 1/3 cup of butter over medium-high heat. Add diced onions and sauté for about 2 minutes until they begin to soften. Add the frozen mixed vegetables and cook until they are warmed through and tender.
Create the Creamy Sauce: Stir in 1/3 cup flour to the vegetables and cook while stirring for 2 minutes to form a roux. Gradually whisk in 1 1/4 cups of chicken broth, followed by 2/3 cup milk. Continue cooking and stirring until the sauce thickens. Finally, stir in the cooked chicken to combine all ingredients evenly.
Assemble the Casserole: Pour the creamy chicken and vegetable mixture into a greased baking dish, spreading it out evenly. Prepare the cornbread mix according to the package directions, then spoon or pour it over the casserole filling, spreading it evenly to cover the top.
Bake: Bake the assembled casserole in a preheated oven at 400°F (204°C) for 22-26 minutes, or until the cornbread topping is fully cooked and golden brown on top.
Serve: Let the casserole rest for 5 minutes after baking to set, then serve warm for a hearty and comforting meal.

Notes

You can substitute cooked rotisserie chicken for a quicker preparation.
If preferred, add additional seasonings such as garlic powder, paprika, or herbs for extra flavor.
Use fresh vegetables instead of frozen if desired, adjusting cooking time accordingly.
For a richer casserole, use whole milk or a combination of milk and cream.
Ensure the cornbread topping is spread evenly to prevent dryness in some spots.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American