Cornbread Chicken Casserole

Veggies, cornbread, chicken, sausage, and cheese—this is comfort food at its finest.

Cornbread Chicken Casserole
Makes 8 to 10 servings
Courtesy of:
  • ¼ cup unsalted butter, divided
  • 1 pound smoked sausage, chopped
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped parsnips
  • ½ cup all-purpose flour
  • 2 cups chicken broth
  • 2⅔ cups whole milk, divided
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups shredded cooked chicken
  • 1 (12-ounce) package frozen chopped collard greens, thawed and drained well
  • 2 (6-ounce) packages cornbread mix
  • 1 (14.7-ounce) can creamed corn
  • 1 cup grated white Cheddar cheese
  • 1 large egg
  1. Preheat oven to 400°. Lightly spray a 13×9-inch baking dish with cooking spray.
  2. In a medium pan or Dutch oven, melt 1 tablespoon butter over medium heat. Add sausage; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove sausage and let drain on paper towels, reserving drippings in pan.
  3. In same pan, add remaining 3 tablespoons butter to drippings and melt over medium heat. Add onion, carrots, and parsnips; cook, stirring occasionally, until lightly softened, 5 to 10 minutes. Stir in flour; cook, stirring constantly, until fragrant, about 2 minutes. Gradually add broth, stirring constantly, until well incorporated. Stir in 2 cups milk, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Fold in chicken, collard greens, and cooked sausage. Transfer to prepared baking dish.
  4. In a medium bowl, stir together cornbread mix, corn, cheese, egg, and remaining ⅔ cup milk until just combined. Spread cornbread mixture over chicken mixture in dish, completely covering.
  5. Bake until cornbread is set and golden brown and a wooden pick inserted in cornbread topping comes out clean, 20 to 25 minutes.