Are you craving a hearty, homemade meal while also wondering what to do with your leftover chicken? This easy, cheesy chicken and cornbread recipe is the perfect solution! Imagine a rich and creamy chicken sauce with fried minced onion, mustard and Worcestershire sauce to compliment delicious Cheddar cheese.
**Disclaimer: This post contains referral/affiliate links. If you buy something at Butcher Box, Beauty Cooks Kisses may earn a commission. All opinions expressed are my own honest ones.**
I’ve always been a fan of comfort food, and this cheesy chicken and cornbread dish is the ideal comfort food meal. It’s a simple, satisfying dinner that’s perfect for a busy weeknight or a cozy weekend dinner. Besides, it’s a great way to use up leftover chicken.
Unlike traditional chicken cornbread casseroles, this recipe features a separate cornbread component, allowing for a more customizable and flexible meal. The creamy, cheesy chicken sauce is poured over the cornbread, creating a delicious and satisfying dish.
Cheesy Creamy Chicken and Cornbread
Ingredients:
For the Cornbread
1 cup of yellow cornmeal
1 cup of flour
4 teaspoons of baking powder, leveled
1/4 teaspoon of salt
1 large egg
4 tablespoons of sugar
1/3 cup of canola oil
1 cup of milk
For the Creamed Chicken Sauce
1 cup of shredded Cheddar cheese (sharp)
1 tablespoon of extra virgin olive oil
2 tablespoons of minced onion
2 tablespoons of butter
2 tablespoons of flour
1 teaspoon of prepared mustard (not dry)
3/4 teaspoon of Worcestershire sauce
1/4 teaspoon of salt
1 cup of leftover chicken or turkey, chopped into small pieces
Instructions:
To Prepare the Cornbread
- Preheat the oven to 350-degrees.
- Mix dry ingredients of the corn meal, flour, baking powder, salt, and sugar then combine with wet ingredients of milk, oil and the egg in a large mixing bowl.
- Beat with your electric mixer for about a minute until well combined and fairly smooth.
4.Pour the batter into a greased baking dish (7 x 11″-inch) and bake at 350-degrees for about 22-25 minutes until golden brown, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks for determining doneness. - Cut into serving squares and top with the cheesy creamed chicken sauce.
To Prepare the Creamy Chicken Sauce - Brown the minced onion and the butter in the olive oil in your skillet until golden brown and tender.
- Briefly remove the skillet from the heat and stir in the flour to coat.
- Return to the heat and cook out the rawness of the flour for about one minute.
- Now add the milk, chicken, mustard, Worcestershire sauce, salt, and shredded Cheddar cheese mix and cook until thickened and well heated through.
- Pour over the cut cornbread.
- ENJOY!
Tips That Can Elevate Your Cheesy Creamy Chicken and Cornbread
Here are a few tips to take your cheesy leftover chicken to the next level:
Swap the Protein: While chicken is a classic choice, you can easily substitute it with leftover beef, ham, or even pork.
Adjust the Mustard: For a sweeter flavor profile, use regular prepared yellow mustard, which is my favorite as suggested in the recipe. However, if you prefer a tangier taste, opt for Dijon mustard. For a stronger mustard flavor, you can switch to dry mustard.
Go Green: Incorporate fresh or frozen vegetables like broccoli, spinach, or peas into the sauce for a healthier and more nutritious meal. You can also add a can of drained peas for a delicious and convenient choice.
Get Creative with Cheese: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper Jack, to add a unique flavor profile to your dish. You also alter the taste by the type of Cheddar that you use such as mild or medium, which also both melt better by the way than sharp Cheddar.
This is one of the easiest and scrumptious leftover chicken recipes that you could possibly ask for. I hope that you give this chicken cornbread a try because I honestly think you’re going to fall in love with this recipe.
More Great Recipes to Reinvent Your Leftover Chicken
Here are just a few delicious recipes for quick and easy dinner ideas using your leftover chicken. Find more through my search box.
- For the Cornbread
- 1 cup of yellow cornmeal
- 1 cup of sifted flour
- 4 teaspoons of baking powder leveled
- 1/4 teaspoon of salt
- 1 large egg
- 4 tablespoons of sugar
- 1/3 cup of canola oil
- 1 cup of milk
- For the Creamed Chicken Sauce
- 1 cup of shredded Cheddar cheese sharp
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of minced onion
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 teaspoon of mustard not dry
- 3/4 teaspoon of Worcestershire sauce
- 1/4 teaspoon of salt
- 1 cup of leftover chicken or turkey chopped into small pieces
-
Instructions:
-
To Prepare the Cornbread:
-
Preheat the oven to 350-degrees.
-
Mix dry ingredients of the corn meal, flour, baking powder, salt, and sugar then combine with wet ingredients of milk, oil and the egg in a large mixing bowl.
-
Beat with your electric mixer for about a minute until well combined and fairly smooth.
-
4.Pour the batter into a greased baking dish (7 x 11″-inch) and bake at 350-degrees for about 22-25 minutes until golden brown, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks for determining doneness.
-
Cut into serving squares and top with the cheesy creamed chicken sauce.
-
To Prepare the Creamy Chicken Sauce:
-
Brown the minced onion and the butter in the olive oil in your skillet until golden brown and tender.
-
Briefly remove the skillet from the heat and stir in the flour to coat.
-
Return to the heat and cook out the rawness of the flour for about one minute.
-
Now add the milk, chicken, mustard, Worcestershire sauce, salt, and shredded Cheddar cheese mix and cook until thickened and well heated through.
-
Pour over the cut cornbread.
-
ENJOY!
I love to try out comforting food during these cold months, and this recipe sounds wonderful!