Buttermilk Chicken Cornbread Casserole
📋 Ingredients (Serves 6–8)
For the creamy chicken base:
2 cups cooked shredded chicken (rotisserie = easy win)
1 tbsp butter
1/2 cup diced onion
1/2 cup diced celery
2 cloves garlic, minced
1 can cream of chicken soup
1/2 cup buttermilk
1/2 cup chicken broth
1 cup frozen mixed vegetables (peas, corn, carrots)
Salt & pepper to taste
1/2 tsp thyme or poultry seasoning
For the cornbread topping:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp sugar (optional, but helps the crust stand out)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 eggs
1/4 cup melted butter
🔧 Instructions
Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
Cook the filling:
In a skillet, melt butter and sauté onion, celery, and garlic until soft (4–5 mins).
Stir in cream of chicken soup, buttermilk, broth, shredded chicken, frozen veggies, and seasoning. Simmer 5–7 minutes until hot and creamy.
Pour mixture evenly into the baking dish.
Mix cornbread batter:
In a bowl, whisk dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt.
In another bowl, whisk buttermilk, eggs, and melted butter.
Combine wet into dry and mix until just blended. Don’t overwork.
Top and bake:
Pour cornbread batter over chicken filling, spread to edges.
Bake for 25–30 minutes until golden brown on top and bubbling at the edges. Toothpick should come out clean from the cornbread center.
Rest 10 mins, then scoop or slice and serve.