Chicken Cornbread with Garlic Onion Monterey Jack

Introduction

This casserole layers finely crumbled cornbread with chicken, garlic, onion, and melted cheese, then finishes with a buttery breadcrumb top. The first 20 minutes under foil keep the center moist, and the final 15 minutes uncovered give you the browned, bubbly finish. You can serve it as a weeknight dinner or bake it ahead for a few days of leftovers.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 42 minutes
• Total Time: 1 hour 2 minutes
• Servings: 6

Ingredients

• 2 cups shredded cooked chicken
• 3 cups cornbread, crumbled finely
• ¼ tsp salt
• ¼ tsp freshly-ground black pepper
• 1 tbsp minced garlic
• ½ large onion, finely diced
• 2 cups shredded Monterey Jack cheese, divided
• 2 tbsp unsalted butter
• 1 tsp olive oil
• ⅔ cup dried breadcrumbs
• ¼ cup unsalted melted butter

Instructions

1. In a large straight-sided stainless steel sauté pan set over medium-high heat, melt butter with olive oil. Add onion and cook until onion is translucent.
2. Add garlic and sauté until golden. Remove and set aside until cool.
3. Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside.
4. Place enough cornbread in the bottom of a parchment-lined high-sided roasting pan to lightly coat the bottom. Place a layer of chicken mixture on top and repeat until all has been used up.
5. Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375°F oven 20 minutes.
6. Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm.

Variations

• Swap the shredded cooked chicken for the same amount of cooked turkey if you want a slightly richer leftover-friendly version with the same structure.
• Replace the ½ large onion with 2 small shallots for a milder, sweeter base that keeps the garlic more forward.
• Use a savory, less-sweet cornbread in place of sweet cornbread if you want the layers to taste more balanced with the chicken and cheese.
• Use gluten-free cornbread and gluten-free breadcrumbs if you need a wheat-free version; the texture stays close, though the topping is usually a little less crisp.
• Add 5 extra minutes to the uncovered bake if you want a firmer casserole with a drier, more toasted top.

Tips for Success

• Let the onion and garlic mixture cool before combining it with the chicken and cheese so the cheese does not melt too early.
• Crumble the cornbread finely so it layers evenly and does not leave large dry pockets in the pan.
• Keep the bottom cornbread layer light, as directed, so the casserole does not turn heavy or compact.
• Cover tightly with foil for the first bake so the top does not brown before the center is heated through.
• Pull it from the oven when the top is browned and the edges are bubbling; that is the cue that the layers are hot all the way through.

Storage and Reheating

Store cooled leftovers in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 2 months. The cornbread layer softens a bit after freezing, but it still reheats well.

Reheat larger portions in a 350°F oven, covered, for 15 to 20 minutes, then uncover for a few minutes if you want the top crisp again. Reheat single servings in the microwave in 60-second bursts until hot. If frozen, thaw overnight in the fridge before reheating in the oven.

FAQ

Can you assemble this ahead of time?

Yes. Assemble the casserole, cover, and refrigerate it for up to 1 day before baking. If you want the topping a little crisper, add the breadcrumb mixture just before it goes into the oven.

What kind of cornbread works best?

A pan of cornbread that is fully cooled and slightly dry works best because it crumbles cleanly and layers evenly. Very soft or very sweet cornbread can make the casserole dense.

What size pan should you use?

Use a high-sided baking dish or roasting pan that holds the layers comfortably, about the size of a 9×13-inch dish. You want enough depth to repeat the cornbread and chicken layers without crowding the top.

Can you make this gluten-free?

Yes, if you use gluten-free cornbread and gluten-free breadcrumbs. The bake time stays the same, but the topping may brown a little faster, so check it near the end.