Chicken and Corn Bread Casserole #SundaySupper

chicken and corn bread casserole

This comforting Chicken and Corn Bread Casserole with satisfy the whole family. With creamed corn and cheesy corn bread what’s not to love?
Chicken and Corn Bread Casserole 4 (Small)

Does anyone else have family recipes they didn’t realize how much they loved until they moved out on their own? Growing up my Mom often made chicken casserole, a recipe she stole from her best friend, it was something I liked but wasn’t necessarily my favorite. However, after moving out I suddenly found myself craving my mother’s cooking. In particular her chicken and stuffing casserole.

Easy Chicken and Corn Bread Casserole, Made with Gluten Free Corn Muffins

Chicken and Corn Bread Casserole

Now of course this casserole was not gluten free, loaded with stove top stuffing. I knew I had to make a gluten free version! Corn bread stuffing seemed naturally like the easiest way to recreate this favorite. I used my Savory Herb Corn Muffins, all the herbs and cheese in these muffins adds so much flavor to the dish.

Chicken and Corn Bread Casserole 3 (Small)

My mom’s recipe uses a combination of cream of chicken soup, mayo, and sour cream: definitely not the healthiest. Since I was already going down the corn round I swapped out the mayo and sour cream for a can of cream corn. It still provided the creaminess I needed but helped cut some of the calories! Of course since we’re celebrating fresh corn this week for #SundaySupper, on twitter at 7pm, I had to add some fresh corn. And this Florida corn is so sweet it makes everything better. A big thank you to Palatable Pastime for organizing this week’s chat and featuring one of my favorite ingredients!

Chicken and Corn Bread Casserole 5 (Small)

5.0 from 1 reviews
Chicken and Corn Bread Casserole
 
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Ingredients
  • 4 Corn Muffins
  • 3 Tablespoons Melted Butter
  • 2 Cups Shredded Chicken
  • 14.75 Can of Cream Corn
  • 1 cup Fresh Corn Kernals
  • ½ Cup Cream of Chicken Soup
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • ½ Cup Chicken Stock
Instructions
  1. Toss corn muffins in melted butter
  2. Place half on the bottom of a greased baking dish (2 quart dish)
  3. Combine chicken, corn, soup, garlic and onion powder
  4. Pour on top of muffins
  5. Top with remaining muffins
  6. At this point you can store in the fridge for 2-3 days or bake
  7. When baking pour chicken stock on top muffins
  8. Bake in 350F oven for about 45 minutes or until hot through

 

What some more corn inspiration? Check out the other amazing #SundaySupper recipes, and thanks again to Palatable Pastime for organizing!

Appetizer

Breakfast

Salad

Main Dish

Side Dish

Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

12 thoughts on “Chicken and Corn Bread Casserole #SundaySupper

  1. Monica

    I love a good casserole and this looks amazing! I love that you have lightened it up and cut our the processed stuff. This is comfort food at it’s finest!

    Reply
    1. Cricket Post author

      I’ve made dairy free cream of chix sound before using coconut milk. And I love coconut milk and corn! But I’ve never seen a dairy free option in a store

      Reply
  2. Amanda

    This looks similar to the cornbread dressing that was a Thanksgiving staple. Unfortunately I never got the recipe. Thanks for sharing this.

    Reply
    1. Cricket Post author

      Well thank you! Next time she visits I’ll have her make this recipe for me instead, because everything does taste better when mom makes it for you!

      Reply

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