Smothered Cajun Chicken and Cornbread Casserole (Print-Friendly Version)

Cook Cajun-seasoned chicken with onion, pepper, and celery, combine with a creamy filling, and cover with a corn muffin topping. Bake until the filling reaches 165°F and the topping has no wet batter in its center.

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# Ingredients You’ll Need:

→ Poultry

01 - 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Seasoning

02 - 2 to 3 teaspoons Cajun seasoning, to taste

→ Vegetables

03 - 1 small yellow onion, diced

04 - 1 bell pepper, diced

05 - 2 celery stalks, diced

→ Creamy Base

06 - 2 cans (10.5 ounces each) condensed cream of mushroom or cream of chicken soup

07 - 1/2 cup sour cream

→ Liquid

08 - 1/2 cup milk or low-sodium chicken broth

→ Cheese

09 - 1 cup shredded cheddar or Pepper Jack cheese

10 - 1/2 cup shredded cheese, for topping

→ Cornbread

11 - 1 box (8.5 ounces) Jiffy corn muffin mix

12 - 1 can (14.75 ounces) cream-style corn

13 - 1 large egg

→ Fats and Oils

14 - 4 tablespoons unsalted butter, divided: 2 for the skillet and 2 melted for the topping

→ Optional Garnish

15 - Diced jalapeños, as desired

# How to Make It:

01 - Heat oven to 400°F. Divide 4 tablespoons butter into two equal portions. Season the chicken with 2–3 teaspoons Cajun seasoning. Using part of the skillet butter, cook chicken pieces fully to 165°F; transfer to a clean bowl.

02 - Use the remainder of the skillet’s 2-tablespoon butter portion to soften diced onion, pepper, and celery. Stir regularly and reduce heat if the pan deposits begin to burn.

03 - Whisk condensed soups, sour cream, and 1/2 cup milk or broth. Fold in 1 cup cheese, cooked chicken, and vegetables. Spread in a suitable 9-by-13-inch baking dish with room for topping.

04 - Mix corn muffin mix, the whole can of cream-style corn, egg, remaining 2 tablespoons melted butter, and 1/2 cup cheese until combined. Add no extra package-instruction milk. Spoon and spread over the filling.

05 - Bake for an estimated 30–45 minutes, extending as needed. The center filling must reach 165°F and the topping must have no wet batter in its center. Tent with foil if browning early. Rest about 10 minutes before serving.

# Extra Suggestions:

01 - Divide four tablespoons butter into two equal portions: two tablespoons for the skillet and two melted tablespoons for the topping. Timing and topping consistency are research-based estimates, not kitchen-tested results.

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