Layered Cornbread Chicken Casserole
Southern-style layers of golden cornbread stuffing, tender green beans, savory chicken, and creamy soup topped with earthy mushrooms. Like Thanksgiving dinner in casserole form.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsY’all, this right here is what Sunday supper dreams are made of.
Layers of buttery cornbread stuffing sandwich tender chicken, crisp-tender green beans, and a creamy soup mixture that bubbles up through every bite.
The mushrooms on top get all savory and earthy while the edges of that cornbread stuffing turn golden and just a little bit crispy.
It’s got that potluck-ready, feed-a-crowd, everybody-wants-the-recipe kind of energy.
Serve it with a simple salad and call it dinner. Your people will be fighting over the corner pieces.
Pro Tips
- Use French-style green beans (the thin-cut ones) for a more tender texture that blends better with the layers.
- Prepare the stuffing according to box directions before layering. Don’t just dump dry stuffing mix in there or it’ll stay crunchy in the wrong way.
- Drain those canned mushrooms well so they don’t add extra liquid and make the top layer soggy.
- Let it rest 10 minutes after baking so the layers set up and you can actually cut clean slices instead of a sloppy mess.
- Double it for potlucks because this casserole disappears fast. One pan is never enough.
Ingredients
Directions
Mix soups with milk.
Prepare the stuffing as directed on the box.
Put ½ of the stuffing in bottom of 9×13 inch baking dish .
Layers as follows: green beans, chicken, soups, mushrooms.
Top with dressing remaining. Bake at 350℉ (180℃). for 40 minutes.
Serve with salad.
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