Description
Creamy Cornbread Chicken Cobbler is the ultimate comfort-food casserole featuring tender chicken, mixed vegetables, and a rich creamy sauce baked beneath a fluffy golden cornbread topping. This hearty one-pan meal is perfect for family dinners and cozy weeknights.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 box (8.5 oz) cornbread mix
- 1 large egg
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper.
- Stir in the mixed vegetables.
- Spread the chicken mixture evenly into the prepared baking dish.
- In a separate bowl, prepare the cornbread mix according to package directions using the egg and milk.
- Fold shredded cheddar cheese into the cornbread batter.
- Spoon the cornbread batter evenly over the chicken mixture.
- Drizzle melted butter over the cornbread topping.
- Bake for 35-40 minutes until the cornbread is golden brown and cooked through.
- Allow the casserole to rest for 10 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
- Rotisserie chicken works perfectly for a quick preparation.
- Do not overmix the cornbread batter to keep the topping tender.
- Add diced jalapeños to the cornbread for a spicy twist.
- Sharp cheddar cheese adds extra richness to the topping.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern