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4.50 from 2 votes

Corn Bread Chicken Casserole

Course: Main Course
Cuisine: American
Author: Catherine's Plates

Equipment

  • large pot & strainer
  • cutting board & sharp knife
  • large deep 9 x 13 baking dish
  • whisk, spatula,

Ingredients

  • 12 oz package dry egg noodles
  • 1/2 TBS salt
  • 3-4 cups cooked chicken cut into bite size pieces rotisserie, baked, boiled, or canned
  • 1 (14.75oz) can cream style corn
  • 2 (10oz) cans cream of celery soup
  • 3/4 cup chicken broth
  • 8 oz shredded cheddar cheese
  • 1/8 tsp salt
  • 1/4 tsp (each) black pepper, onion powder, garlic powder, and smoked paprika
  • 8 oz box Jiffy corn muffin mix
  • + ingredients listed on back of Jiffy box
  • 2-4 oz diced green chilies (from a can)
  • parsley for garnish

Instructions

  • Preheat oven to 350 degrees. Spray a large deep 9 x 13 casserole dish with non-stick cooking spray. Set aside.
  • In a large pot of boiling water. Season with 1/2 TBS salt. Add in egg noodles and cooBk until al dente (9-11 minutes). Drain well and place noodles back into pot.
  • Add to the cooked drained noodles in pot chopped cooked chicken, cream of corn, cream of soups, chicken broth, cheese, and all seasonings. Mix well to combine. Pour mixture into prepared casserole dish.
  • In a medium mixing bowl combine Jiffy corn muffin mix, ingredients listed on back of Jiffy box, and diced green chilies. Pour mixture over the chicken mixture and smooth evenly.
  • Bake in preheated oven for 25-30 minutes until corn bread topping is golden brown and cooked through. Let casserole sit for a few minutes before serving. Garnish with parsley if desired.