Cheddar Chicken Cornbread Casserole

I saw this recipe online and thought it looked delicious. Of course, I had to complicate it, season it differently, and just basically jazz it up the way I like.

Cheddar Chicken Cornbread Casserole

Based off of this recipe:

I added some other seasonings and also cooked my own boneless thighs and made my own cornbread.



  • 1/2 cup of melted butter
  • 3 cups of crumbled cornbread
  • Pinch of garlic salt
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • pinch of red pepper flakes
  • Boneless thighs (I used about 3-4 pounds)
  • Adobo seasoning
  • 1.5 cups of water


  • 2 cups of self-rising cornbread mix
  • 1/4 cup of oil
  • 1 egg
  • 1 1/3 cups of milk (I actually used half n half because I didn’t have any milk. Works just fine.)
  • pepper, jalapeno seasoning (salt free), smoked paprika
  • 1/4 cup of honey


Brown the boneless thighs on each side in a large skillet (seasoned with Adobo).

Once they are browned, add the 1.5 cups of water. Cover and cook until the juices run clear (about 25-30 minutes). Once the chicken is cooked, move it to a cutting board to cool and rest. Once cooled, chop into pieces.

Leave the water (now chicken stock) in the pan. Add 1/2 cup of butter to melt. Add garlic salt.

Preheat the oven to 450 degrees. Place a cast iron skillet in the oven while it’s preheating.

Mix the ingredients for the cornbread together. Grease the cast iron skillet and bake for 20 minutes. Once it cools for a few minutes, transfer it to a cutting board so you can crumble it.

In one bowl, combine the chopped chicken with the red pepper flakes, sour cream, and mayo.

In another bowl, add the butter/stock mixture to the cornbread (once cooled) and mix.

Spread a layer of the cornbread mixture into the bottom of a 9X11 pan.

Evenly spread the entire bowl of chicken onto the layer of cornbread.

Top with the remaining layer of cornbread.

Bake for 15 minutes. Top with shredded cheese and bake for another 20 minutes.

I hit mine with the broiler to get it extra crispy!


Italian Ground Beef Casserole

Adapted from Taste and Tell

Italian Ground Beef Casserole


  • 2 pounds of ground beef
  • 5 carrots, peeled and chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 28 oz can of diced tomatoes (drained)
  • 1 can of sweet corn (drained)
  • Italian seasoning (2 tablespoons)
  • Salt & pepper to taste
  • Hot or regular paprika (1/2 tablespoon)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 cup of ricotta cheese
  • 24 slices of provolone cheese
  • 16 oz tube of refrigerated biscuit dough
  • butter
  • pepper


Season and brown your ground beef (adding the soy sauce and Worcestershire sauce as well). Add the carrots, onion, and celery and cook until they soften (about 10 minutes).

Add the can of diced tomatoes and the can of corn, and cook for about 20 minutes over medium heat. Stir frequently.

Stir in the cup of ricotta cheese.

Spoon half of the ground beef mixture into a 9 X 13 baking dish. Layer the 12 slices of provolone. Cover with the rest of the mixture, and then layer in the other 12 slices.

Top with the biscuit dough. Brush the biscuits with butter and sprinkle them with pepper.

Bake at 375 degrees for 25 minutes.

Serve and enjoy!