Cornbread-topped chicken casserole

A vegetable and cooked-chicken filling beneath a quick cornbread topping.

Before you start

Serves 4–6. Contains wheat, egg and milk. Uses already-cooked chicken and vegetables.

Ingredients

• 300 g cooked chicken, chopped
• 250 g cooked mixed vegetables
• 300 ml thick prepared white sauce
• 100 g cornmeal
• 100 g plain flour
• 2 teaspoons baking powder
• 1 egg
• 160 ml milk
• 40 ml oil

Method

1. Heat oven to 190°C/375°F. Mix chicken, vegetables and white sauce in a medium baking dish.
2. Combine cornmeal, flour and baking powder. Whisk egg, milk and oil separately, then fold into dry ingredients.
3. Spoon topping evenly over filling in a layer about 2 cm thick.
4. Bake about 30–40 minutes until topping has no wet batter and the centre of the chicken filling reaches 165°F/74°C. Cover loosely if the top browns before the centre is hot.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Practical guidance