Crockpot Cornbread Chicken Casserole
This creamy Crockpot Chicken and Cornbread Casserole takes just 15 minutes of prep. It combines a savory, saucy chicken base with Libby's sweet corn and a golden cornbread topping, slowly cooked to perfection. Family dinners don't get easier or more delicious than this!
SERVINGS
8
PREP TIME
10 Min
COOK TIME
30 Min
Ingredients
2 pounds boneless chicken, cubed
1 can (10.5 oz.) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 packet taco seasoning
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 box (8.5 oz.) cornbread muffin mix
1 can (14.75 oz.) Libby's Cream Style Sweet Corn
1 large egg
1 cup shredded monterey jack cheese
2 pounds boneless chicken, cubed
1 can (10.5 oz.) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 packet taco seasoning
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 box (8.5 oz.) cornbread muffin mix
1 can (14.75 oz.) Libby's Cream Style Sweet Corn
1 large egg
1 cup shredded monterey jack cheese
Instructions
- Coat the inside of a 5 to 6-quart crockpot with non-stick cooking spray. Add the chicken to the bottom.
- In a large bowl, mix together the cream of chicken soup, sour cream, milk, and taco seasoning. Fold in the corn kernels. Pour this mixture into the crockpot.
- In a medium bowl, add the cornbread muffin mix, cream style corn (do not drain), and egg. Mix well to form batter. Pour and spread evenly over the top of the mixture in the crockpot.
- To prevent condensation from dripping onto the cornbread mixture, drape a clean dishtowel over the top rim so that it lays flat (ensure it does not droop down and touch the food). Cover with lid.
- Cook on LOW for 3 to 4 hours until the chicken is cooked through and cornbread is set.
- Uncover, sprinkle cheese evenly over cornbread, and cook an additional 15 minutes until melted.
- Coat the inside of a 5 to 6-quart crockpot with non-stick cooking spray. Add the chicken to the bottom.
- In a large bowl, mix together the cream of chicken soup, sour cream, milk, and taco seasoning. Fold in the corn kernels. Pour this mixture into the crockpot.
- In a medium bowl, add the cornbread muffin mix, cream style corn (do not drain), and egg. Mix well to form batter. Pour and spread evenly over the top of the mixture in the crockpot.
- To prevent condensation from dripping onto the cornbread mixture, drape a clean dishtowel over the top rim so that it lays flat (ensure it does not droop down and touch the food). Cover with lid.
- Cook on LOW for 3 to 4 hours until the chicken is cooked through and cornbread is set.
- Uncover, sprinkle cheese evenly over cornbread, and cook an additional 15 minutes until melted.
