Cornbread Cheesy Chicken Casserole 🌽
I noticed in my blog that everybody is loving my Thanksgiving Chicken Casserole, so I decided that I was going to make another casserole featuring stuffing, but this time cornbread stuffing. And what flavor profile should I use for a cornbread stuffing casserole? Cajun creole of course! So, you’re in for a real treat because some of the best food I have ever eaten besides the food I have eaten in Italy was when I visited New Orleans!
So if you’re familiar with Nola food then you know we are starting off with some Tony’s Chacheres and the trinity. Let’s Make it!
In a Large Measuring Cup, add butter and Chicken Broth and heat it in the microwave until melted.
Pour the Cornbread Stuffing Mix into the melted butter mixture and stir that together. Cover the measuring cup with a kitchen towel and set it aside. (This specific brand of cornbread stuffing mix may be a little hard to find and it is a bit spicy, so another good alternative if you can’t find this one is the Stove Top Cornbread Stuffing Mix.)
This holy trinity includes chopped onion, red bell pepper, green bell pepper, and celery. The holy trinity is the Cajun and Louisiana Creole variant of mirepoix.
Add the trinity to a pan with olive oil on medium-high heat. I use this Copper Chef Titan Fry Stainless-Steel 9.5 inch with 8 inch Pan for all of my all of my recipes and one pot meals!
This delicious spice blend includes: Tony’s No Salt Added Creole Seasoning, Paprika, Italian Seasoning, Celery Salt, Garlic Powder, and Onion Powder
🗒 More Delicious Casserole Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Absolutely! Using a rotisserie chicken will save you even more time.
I used pre-shredded cheddar jack cheese, but cheddar cheese, Colby jack, or Monterey jack are other great options! (For best results freshly shred your cheese)
🎥 Items Featured in the Video
Cornbread Cheesy Chicken Casserole
Ingredients
- 1-1.5 lbs chicken breasts shredded
- 6 oz cornbread stuffing mix
- 1 & ½ cups chicken stock
- 4 tbsp butter
- 2-3 tbsp olive oil
- 3 stalks celery chopped
- ½ a red bell pepper chopped
- ½ a green bell pepper chopped
- 1 onion chopped
- 1 tbsp minced garlic
- 2 tsp Tony’s creole seasoning with no salt added
- 1 tsp paprika
- 1 tsp celery salt
- 1 tsp italian seasoning
- 1 tsp granulated garlic powder
- 1 tsp onion powder
- 1 tsp cracked black pepper
- 10.5 oz can cream of chicken with herbs soup
- 10.5 oz can cream of celery soup
- ½ cup sour cream
- 2 cups shredded cheddar jack divided (or any type of cheese)
Instructions
- Bring a pot of water to boil and boil your chicken breasts for about 15 minutes or until they reach an internal temperature of 165°F. Once they are cooked through, shred the chicken up and set it aside.
- In a large measuring cup or a microwave safe bowl, add in chicken broth and butter. Heat that in the microwave for about 2-3 minutes or until the butter is melted. Once that’s done, pour in the stuffing and mix everything together until combined. Place a kitchen towel over the bowl and set it aside.
- In a pan, heat up the olive oil on medium-high heat. Add in the chopped celery, onion, red bell pepper, and green bell pepper. Then shake over the garlic powder, onion powder, paprika, italian seasoning, celery salt, Tony’s Creole seasoning with no salt added, and cracked black pepper. Saute everything together for a few minutes until translucent.
- Next, add in the minced garlic and saute it for another few minutes until fragrant and your vegetables are golden.
- While you’re waiting for your veggies to be golden, in a large bowl add in the shredded chicken, can of cream of chicken with herbs soup, can of cream of celery soup, sour cream, and a ½ cup of shredded cheddar jack cheese. Mix that together until combined. Then fold in the sauteed veggies until everything is combined.
- In a 9×13 greased baking dish, add in the creamy chicken mixture in an even layer. Then sprinkle over 1 & ½ cups of shredded cheddar jack cheese in an even layer over the chicken mixture. Lastly, add the cornbread stuffing mixture evenly over the top to fully cover the shredded cheese.
- Place the baking dish in the oven at 350°F and bake it uncovered for 45 minutes. Serve & Enjoy!
Notes
- Any type of stuffing mix will work; it doesn’t need to be the cornbread stuffing mix.
Nutrition
Would you like to save this? 📌
We'll email this post to you, so you can come back to it later!
