Cowboy Chicken Cornbread Casserole
Cowboy Chicken Cornbread Casserole is a wholesome, all-in-one meal packed with flavor.It combines seasoned chicken, beans, corn, and cheese under a fluffy cornbread topping.Easy to assemble and bake, it’s perfect for feeding a crowd.This dish delivers classic comfort with a bold, rustic twist.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup sweet corn kernels
- 1 cup canned black beans or pinto beans, drained and rinsed
- 1 cup shredded cheddar or Mexican-blend cheese
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, chopped
- 1 cup chicken broth or cream-style soup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or chili powder
- Salt and black pepper to taste
For the Cornbread Topping:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk or buttermilk
- 1/4 cup melted butter or oil
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- In a large bowl, mix chicken, corn, beans, onion, bell pepper, cheese, broth, and seasonings.
- Spread the mixture evenly into the prepared baking dish.
- In another bowl, whisk together cornbread ingredients until just combined.
- Pour the cornbread batter evenly over the chicken mixture.
- Bake uncovered for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
- Let rest for 5 minutes before serving.
Notes
- Use leftover or rotisserie chicken for convenience.
- Adjust spice levels to suit your taste.
- Whole-grain cornmeal adds extra texture.
- Let the casserole rest to set properly before slicing.
- Can be made a day ahead and reheated