Cornbread Casserole

This post was contributed by Lolo Home Kitchen.

Cornbread Casserole

A comfort food casserole made with shredded chicken and Hiland Dairy. Great with leftover turkey too!


  • 1 can (10.5 oz) Cream of Chicken Soup
  • 1 can (10.5 oz) Cream of Mushroom Soup
  • 3/4 cup Hiland Dairy Milk
  • 4 cups Shredded Chicken
  • 1 cup Shredded Cheddar Cheese
  • 1 box Corn Muffin Mix (Jiffy 8.5oz)
  • 1 can (14.75 oz) Cream Style Corn
  • 1/3 cup Hiland Dairy Sour Cream
  • 1 egg
  • 2 tbsp Hiland Dairy Butter (melted)


  • Preheat the oven to 400 degrees. Spray a 9×13 baking dish with nonstick spray and set aside. 
  • In a large bowl, whisk together the two soups and Hiland milk. Mix until combined. Add chicken and cheese and stir together until combined. Pour this mixture into the baking dish. 
  • In another bowl, mix together the cornbread mix, creamed corn, Hiland Sour Cream, egg, and melted butter. Mix together until combined. 
  • Pour this mixture over the chicken mixture and spread out evenly. 
  • Bake for 40 minutes until the top is golden brown. Remove from the oven and let sit for about 10 minutes before serving.