Cornbread Casserole

Janet Crow


When I cooked this up I could imagine both of my grandmothers scratching their heads because even though it may resemble their dressin' (which they were both famous for) it's really not. It's just a bit different and no gravy required because it is just so moist and delicious all by itself. This recipe is one that my Daddy and I put together one year when I was visiting them in Georgia. We had some leftover cornbread and as I started crumbling it he started pulling stuff out of the fridge and cupboard to go in it. Neither one of us had any idea how this would turn out, but it was a keeper.


☆☆☆☆☆ 0 votes

10 Min
45 Min


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  • 4 c
    crumbled cornbread
  • 1
    stalk celery finely chopped
  • 1/2 c
    chopped sweet onion
  • 12 1/2 oz
    can chunk chicken breast, drained and broken apart
  • 4 Tbsp
    butter, melted
  • 10 1/2 oz
    can cream of chicken soup
  • 1/2
    soup can evaporated milk using the empty soup can to measure
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    poultry seasoning
  • 2
    hard boiled eggs, peeled and chopped

How to Make Cornbread Casserole


  1. Combine the first 10 ingredients in a bowl. Once well combined, fold in the hard boiled eggs. Pour into a greased iron skillet or casserole dish and bake in a 375 degree oven for 45 minutes, uncovered.

Printable Recipe Card

About Cornbread Casserole

Main Ingredient: Chicken
Regional Style: American

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