Roasted Chicken Casserole with Cornbread

Roasted Chicken Casserole With Cornbread

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raymond spencer


what if roast chicken and cornbread combine,it's a sweet smell of cooking on this recipe.


★★★★★ 2 votes

20 Min
30 Min


  • 3 c
    crumbled fresh baked cornbread pieces,divided
  • 1 Tbsp
    poultry seasoning
  • 2
    carrots, chopped
  • 1/2
    red onion,diced
  • 1 c
    sliced fresh mushrooms
  • 1 Tbsp
    vegetable oil
  • 3 1/2 c
    sliced (skin-on) roasted chicken
  • 1 pkg
    cream cheese,softened
  • 1 c
    sour cream
  • 2 tsp
    red pepper flakes
  • 3/4 c
    jalapeño jelly
  • 2 Tbsp
  • 1 c
    (4 ounces) shredded sharp cheddar cheese

How to Make Roasted Chicken Casserole with Cornbread


  1. Preheat oven to 350 degrees F.Grease a 11-x 7-inch baking dish.Add 2 cups cornbread pieces.Season with poultry seasoning.
  2. Saute carrots,red onion and mushrooms in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetable are tender;set aside.
  3. In a large bowl,combine vegetable mixture,sliced roasted chicken,cream cheese,sour cream,red pepper flakes and jalapeno jelly:mix well.
  4. Spoon mixture into a prepared baking dish.Top with remaining cornbread pieces.Drizzle with melted margarine.
  5. Bake,covered,at 350 degrees for 30 minutes or until bubbly.
  6. Remove from oven,and top with shredded sharp cheddar cheese.Bake,uncovered,10 more minutes or until cheese is golden.

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About Roasted Chicken Casserole with Cornbread

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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