Looking for a hearty and comforting dinner that’s also gluten-free? This Gluten-Gluten-Free Chicken and Cornbread Casserole Recipe
Looking for a hearty and comforting dinner that’s also gluten-free? This Gluten-Free Chicken and Cornbread Casserole is the perfect solution. With a savory chicken filling and a fluffy, golden cornbread topping, this dish is sure to please everyone at the table, whether they’re gluten-free or not!
In this post, you’ll learn how to create this casserole from scratch, with easy-to-follow steps and prep-ahead tips for a no-fuss dinner.
Why You’ll Love This Recipe
- Family-friendly: This casserole is a wholesome, one-dish meal that’s perfect for weeknight dinners or feeding a crowd.
- Naturally gluten-free: Made with gluten-free flour and cornmeal, this recipe ensures everyone can enjoy a delicious, comforting meal.
- Customizable: Add your favorite vegetables, like spinach or broccoli, to increase the nutritional value.
Check out more of my simple and gluten-free dessert recipes here.
Key Ingredients for Gluten-Free Chicken and Cornbread Casserole
- Shredded Chicken: Pre-cooked, shredded baked chicken is perfect for saving time. Rotisserie chicken also works well.
- Gluten-Free Flour & Cornmeal: Essential for creating the fluffy cornbread topping without compromising on flavor.
- Milk (or Dairy-Free Alternative): Used in both the chicken filling and cornbread topping to ensure a creamy, rich texture.
- Butter: Adds a delicious richness to both the roux and the cornbread topping.
Make sure you have these ingredients prepped to ensure your casserole comes together seamlessly.
How to Make Gluten-Free Chicken & Cornbread Casserole
Here’s a step-by-step guide to making this gluten-free chicken and cornbread casserole from scratch:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Veggies: In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and bell pepper, sauté until soft and fragrant, about 5 minutes. Set aside.
- Make the Roux: In the same skillet, melt the remaining butter. Add the gluten-free flour and stir continuously to make a roux. Gradually whisk in milk and chicken broth until smooth. Cook for 2-3 minutes until thickened. Season with salt and pepper to taste.
- Assemble the Chicken Filling: Stir the shredded chicken, sautéed onions, and bell pepper into the roux. Mix until everything is well combined.
Step-by-Step Guide to the Cornbread Topping
- Mix Dry Ingredients: In a mixing bowl, whisk together gluten-free cornmeal, gluten-free all-purpose flour, sugar (if using), baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, egg, and melted butter.
- Finish the Cornbread Topping: Pour the wet ingredients into the dry ingredients and stir until just combined.
Hyperlink: For a quick and delicious gluten-free dessert to follow this meal, try my easy crème brûlée recipe.
Layer and Bake
- For Mini Staub or Ramekins: Divide the chicken mixture evenly into individual mini Staub cocottes or ramekins. Top each with a layer of cornbread batter.
- For a Casserole Dish: If using a casserole dish, pour the entire chicken mixture into the dish, spreading evenly, and top with the cornbread batter.
- Bake at 375°F for: Mini Staub/Ramekins: 20-25 minutes until the cornbread is golden brown and cooked through. Casserole Dish: 25-30 minutes or until the cornbread is golden and set.
Prep-Ahead Tips
- Shredded Chicken: You can cook and shred the chicken ahead of time and store it in the refrigerator for up to 3 days.
- Cornbread Topping: The dry cornbread ingredients can be pre-mixed and stored for easy assembly.
This makes the recipe even more convenient for busy weeknights!
FAQ Section
Yes! Substitute the milk and butter with dairy-free alternatives like almond milk and vegan butter.
Absolutely! You can add vegetables like spinach, broccoli, or even mushrooms to the chicken filling for extra flavor and nutrition.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Gluten-Free Chicken and Cornbread Casserole
Ingredients
Chicken Filling:
- 2 cups shredded baked chicken
- 1 medium onion diced
- 1 small bell pepper diced
- 2 tablespoon butter
- 2 tablespoon gluten-free flour
- 1 cup milk
- ½ cup chicken broth
- Salt and pepper to taste
Cornbread Topping:
- ¾ cup gluten-free cornmeal
- ¼ cup gluten-free flour
- 1 tablespoon sugar optional
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 large egg
- 2 tablespoon melted butter
Instructions
- Preheat the oven to 375°F.
- Sauté the onion and bell pepper in butter, set aside.
- Make the roux with butter and gluten-free flour, then whisk in milk and chicken broth.
- Stir in the chicken, onion, and bell pepper.
- Make the cornbread batter and layer over the chicken mixture in a casserole dish.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
