For a spicier kick, add a pinch of cayenne pepper to the chicken and vegetable filling. Feel free to substitute other vegetables based on your preference or what you have on hand. Zucchini, corn, or peas would all be delicious additions. If you don't have Cajun seasoning, you can use a combination of paprika, garlic powder, onion powder, oregano, thyme, and a pinch of cayenne pepper. To prevent the cornbread from becoming too brown, you can tent the casserole with foil during the last 10 minutes of baking.
Cornbread and Chicken Thigh Casserole
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS12
Elevate your weeknight dinner routine with this comforting Cornbread and Chicken Thigh Casserole! Juicy chicken thighs mingle with a medley of colorful vegetables, all nestled beneath a golden, cheesy cornbread crust. It's a hearty and flavorful dish that's sure to please the whole family.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol52 mg
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Fiber3 g
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Protein19 g
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Saturated Fat4 g
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Sodium901 mg
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Sugar8 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Grease a 1 1/2- to 2-quart casserole dish with cooking spray. (5 minutes)
02
StepSet aside 2 tablespoons cornbread mix and the white portions of the green onions for the filling. (2 minutes)
03
StepMake the cornbread topping: In a large bowl, combine the remaining cornbread mix with 1/2 cup water, Cheddar-Monterey Jack cheese, and the green portions of the green onions. Stir until just combined. Add additional water, 1 tablespoon at a time, until a thick, spreadable batter forms. Set aside. (5 minutes)
04
StepMake the chicken and vegetable filling: Heat olive oil in a large nonstick pan over medium-high heat. Add the chicken, carrots, mushrooms, bell pepper, onion, jalapeño, reserved white portions of green onions, Cajun seasoning, salt, and black pepper. Cook until the chicken is no longer pink, stirring occasionally. (7-8 minutes)
05
StepStir in the reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until the mixture has slightly thickened. (1-2 minutes)
06
StepTransfer the chicken and vegetable filling to the prepared casserole dish. Top with the cornbread batter and gently spread it evenly with a spatula. Don't worry if the cornbread layer appears thin. (3 minutes)
07
StepBake in the preheated oven until the cornbread is golden brown and the filling is bubbly. (20-25 minutes)
08
StepLet the casserole rest for 5 minutes before serving. This allows the flavors to meld and the casserole to set slightly. (5 minutes)
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Isai Bayer
Jul 1, 2025The cornbread topping was the perfect complement to the savory chicken and vegetables.
Cecelia Veum
Jul 1, 2025So easy to make and perfect for a busy weeknight.
Ocie Cremin
Jun 30, 2025My family absolutely loved this casserole! It's become a regular on our dinner rotation.
Hadley Kautzer
Jun 24, 2025I was a little hesitant about the jalapeño, but it added just the right amount of kick.
Aron Haley
Jun 21, 2025This is a great way to use up leftover vegetables in my fridge.
Allan Lemke
Jun 10, 2025I used a gluten-free cornbread mix, and it worked perfectly!
Jaime Kulas
Jun 9, 2025I added a can of cream of chicken soup to the filling for extra creaminess, and it was amazing!