A Taste of Summer, Any Night of the Week
Have you ever wished you could bottle the smoky, sweet warmth of a summer barbecue and open it on a chilly Tuesday night? That feeling of lingering sunshine, the easy laughter of family, the scent of something delicious charring just so on the grill. Here in Bend, our summers are beautiful but fleeting, and as soon as the air gets that crisp, pine scented edge, I find myself chasing those golden hour memories. This BBQ Chicken Corn Casserole is my answer. It’s a comforting, bubbling dish that captures the carefree spirit of a backyard cookout, all baked into one simple, family pleasing casserole. It tastes like a memory, warm and familiar, but comes together with the ease our busy modern lives demand. The kitchen fills with the tangy aroma of barbecue sauce, sweet corn, and melted cheese, and for a moment, it feels like July again, even if there’s a little bit of frost on the windows.
This recipe was born from a familiar kitchen challenge: a handful of leftover chicken, a can of corn, and the desire for something more exciting than our usual weeknight rotation. Ethan, my husband, had been testing a new camera lens, capturing the way the late afternoon sun hits the Cascade Mountains, and the kids were scattered in the yard. I wanted a meal that would gather everyone back to the table, something that felt like an event without requiring hours of effort. I thought about those summer potlucks from my Midwestern childhood, where tables groaned under the weight of shared dishes. There was always a creamy corn casserole, always some kind of barbecue chicken. It felt right to bring them together. The result is a dish that balances savory, sweet, and tangy flavors, a true one pot recipe that has become one of our family’s most requested dinners. It’s proof that a truly spectacular meal doesn’t have to be complicated. It just has to be made with a little bit of heart and a longing for connection.
Why You’ll Love This BBQ Chicken Corn Casserole
This isn’t just another casserole; it’s a dish that solves so many of those weeknight dinner dilemmas. It’s the meal I turn to when I need something reliable, delicious, and deeply comforting. When the day has been long and my energy is low, knowing I can pull this together easily feels like a small superpower. It’s a culinary hug, a promise of a satisfying meal that will leave everyone at the table happy and full. Ethan loves the robust, smoky flavor, and the kids, Olivia and James, are always excited when they hear it’s on the menu primarily because they know a cheesy, saucy, wonderful dinner is ahead. We love making it an easy weeknight meal a few times a month, a tradition that brings us all together.
- Incredibly Quick & Easy: This is the ultimate dump, stir, and bake recipe. Using pre cooked chicken (like a rotisserie chicken or leftovers) means you can have this casserole in the oven in about 10 minutes. It’s perfect for those busy evenings when you’re juggling homework, activities, and a rumbling stomach. There’s no complex chopping or sautéing, just simple mixing. It’s the kind of recipe that makes you feel accomplished without feeling exhausted.
- Family-Friendly Flavors: The combination of sweet and tangy BBQ sauce, juicy corn, and melted cheese is a guaranteed crowd pleaser. It’s a gentle, approachable flavor profile that’s a hit with both kids and adults. There’s nothing too spicy or adventurous here, just pure, unadulterated comfort that reminds me of shared meals and happy times. It has the fun, casual feel of a barbecue in a form that’s simple to serve and eat.
- Budget-Friendly & Uses Leftovers: This dish is a true kitchen hero, perfect for using up leftover cooked chicken and pantry staples like canned corn and Jiffy mix. It transforms simple ingredients into something truly special, proving that you don’t need a big budget to create a memorable meal. It’s one of my favorite budget friendly meals because it’s hearty, delicious, and makes the most of what I already have on hand.
- A Complete One-Pan Meal: It has your protein, vegetables, and carbs all baked together in one dish. This means less time spent on cleanup and more time enjoying your evening. The beauty of a casserole is its self sufficiency; it doesn’t ask for much. While you can certainly serve it with a side salad or steamed greens, it’s completely satisfying all on its own, making it a perfectly balanced and utterly convenient dinner solution.
Ingredients for BBQ Chicken Corn Casserole
- 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 1 cup of your favorite BBQ sauce
- 1 (15-ounce) can sweet corn, drained
- 1 (15-ounce) can creamed corn
- 1 (8.5-ounce) box Jiffy corn muffin mix
- 1 cup milk
- 1 large egg
- 1/4 cup sour cream
- 2 cups shredded cheese, divided (cheddar, Monterey Jack, or a blend works well)
- 1/4 cup sliced green onions (optional, for garnish)
- 1 jalapeño, thinly sliced (optional, for a spicy kick)
Substitutions:
- For Chicken: You can use shredded turkey or even pulled pork. For a vegetarian option, substitute with a can of black beans, rinsed and drained, and some extra corn.
- For Sour Cream: Plain Greek yogurt is an excellent substitute and adds a bit more protein.
- For Milk: Buttermilk can be used for an even more tender and tangy cornbread topping.
How to Make BBQ Chicken Corn Casserole
Step-by-Step Instructions
There’s a certain rhythm to making a casserole, a comforting sequence of opening, mixing, and pouring that feels like its own kind of kitchen meditation. The house begins to fill with a quiet anticipation, a promise of the bubbly, golden goodness to come. This is one of those recipes where the process is just as satisfying as the result. So, let’s begin.
- Prepare Your Oven and Dish: First things first, preheat your oven to 375°F (190°C). I love the gentle hum the oven makes as it comes to life. It feels like the opening line of a good story. Lightly grease a 9×13 inch baking dish with butter or nonstick spray. This simple step is your best friend when it’s time to serve, ensuring every scoop comes out cleanly.
- Mix the BBQ Chicken Base: In a medium bowl, combine your shredded cooked chicken with your favorite BBQ sauce. Stir it gently until every piece of chicken is lovingly coated in that sweet and tangy sauce. The aroma alone is enough to make your mouth water. Spread this mixture evenly across the bottom of your prepared baking dish. This layer is the savory, smoky heart of our casserole.
- Create the Creamy Corn Layer: Now, for the custardy, sweet corn layer that makes this dish so special. In the same bowl you used (I’m all for fewer dishes!), stir together the drained can of sweet corn and the can of creamed corn. Spoon this mixture directly over the barbecue chicken, creating a bright, beautiful second layer. Don’t worry about making it perfect; the rustic, uneven layers are part of its charm.
- Prepare the Cornbread Topping: This is where the magic happens. In a separate, larger bowl, it’s time to create the fluffy cornbread topping that will seal in all that goodness. Whisk together the Jiffy corn muffin mix, the milk, the egg, and the sour cream. Keep whisking until the batter is mostly smooth—a few small lumps are perfectly fine. It reminds me of making pancakes with the kids on a Sunday morning; there’s a simple joy in the whisking. Now, gently fold in one cup of the shredded cheese. This will create pockets of melty cheese within the cornbread itself. Pour this batter evenly over the corn layer in the baking dish, spreading it to the edges.
- Add the Final Cheesy Layer: Sprinkle the remaining one cup of shredded cheese evenly over the top of the cornbread batter. This is the grand finale before it heads into the oven. This cheesy blanket will bake into a glorious golden brown crust that’s utterly irresistible. At this point, I sometimes add a few slices of jalapeño on top if Ethan and I are craving a little heat.
- Bake to Golden Perfection: Place your casserole into the preheated oven. Let it bake for 35-45 minutes. You’ll know it’s ready when the cornbread topping is a deep golden brown, the cheesy top is bubbly, and the edges are pulling away slightly from the sides of the dish. A toothpick inserted into the center of the cornbread should come out clean.
- Let It Rest: This might be the hardest step, but it’s so important! Let the casserole rest on a wire rack for at least 10 minutes before serving. This allows the layers to set, making it much easier to scoop and serve. It also prevents any burnt tongues from pure, unadulterated excitement. Just before serving, I love to sprinkle some fresh green onions on top for a pop of color and fresh, mild flavor.
Pro Tips & Variations
Over the years, I’ve made this BBQ Chicken Corn Casserole countless times, and with each baking, I’ve discovered little tricks to make it even more delicious. Like any good recipe, it’s a friendly template, ready for your own creative touches. Think of these tips as friendly suggestions from my kitchen to yours, ways to tailor this dish to your family’s tastes and what you have on hand. Sometimes the best meals come from a little bit of experimentation, a dash of this or a sprinkle of that. It’s also a fantastic base for an easy creamy summer crockpot chicken recipe if you adapt the layers for a slow cooker.
- Give Your BBQ Sauce a Boost: While any store bought BBQ sauce works great, I love to give it a personal touch. Try mixing in a teaspoon of smoked paprika and a pinch of cayenne pepper to deepen the flavor and add a whisper of smoky heat. A tablespoon of honey or maple syrup can also amplify the sweet notes, creating a more complex and memorable sauce. Sometimes, I’ll even add a dash of liquid smoke if I want to really mimic that fresh off the grill flavor.
- Don’t Skip the Sour Cream: The sour cream (or Greek yogurt) in the cornbread topping is more than just an afterthought. It’s the secret to an incredibly moist and tender crumb. It adds a slight tang that beautifully balances the sweetness of the corn and the richness of the cheese. It ensures the topping isn’t dry or crumbly, but instead a soft, delicious blanket over the savory filling.
- Get Creative with Mix-Ins: This casserole is incredibly forgiving and welcomes additions. For a Southwestern twist, stir a can of rinsed black beans into the corn layer and add a teaspoon of cumin to the cornbread batter. Crispy, crumbled bacon bits are also a fantastic addition, either mixed into the chicken layer or sprinkled on top with the cheese. Finely diced red bell pepper can also add a nice bit of color and sweetness.
Variations:
- Spicy Version: For those who like it hot, add a finely diced jalapeño (seeds and all) to the corn mixture. You can also use a spicy BBQ sauce and a pepper jack cheese blend for the topping. A dash of your favorite hot sauce in the chicken mixture also works wonders.
- Vegetarian Adaptation: To make this a hearty vegetarian meal, simply swap the chicken for two cans of black beans (rinsed and drained) or a mixture of black beans and pinto beans. You could also use a plant based shredded chicken alternative. The robust flavors of the BBQ sauce and corn make it just as satisfying without the meat.
- Gluten-Free Option: To make a gluten free version, use your favorite gluten free cornbread mix in place of the Jiffy mix. Ensure your BBQ sauce is also certified gluten free. The rest of the ingredients are naturally gluten free, making this an easy and delicious adaptation.
Serving Suggestions
One of the things I adore about this BBQ Chicken Corn Casserole is its all-in-one nature. It’s a complete meal, satisfying and whole just as it is. However, part of the joy of cooking is creating a full experience, turning a simple dinner into a feast for the senses. Just a simple side dish or two can elevate this humble casserole into a full blown celebration of flavor and texture. When I’m deciding what to serve alongside it, I think about balance. The casserole is rich, cheesy, and a little sweet, so I look for sides that are fresh, crisp, or tangy to cut through that richness and cleanse the palate. Think of it like creating a little symphony on your dinner plate, where each component helps the others shine. For anyone looking for another way to use chicken in a comforting meal, this quick easy healthy creamy chicken crockpot recipe offers a similarly cozy vibe.
A simple green salad is my go-to companion for this dish. I like to use a mix of crisp romaine lettuce and tender butter lettuce, then toss in some thinly sliced cucumber and cherry tomatoes for a burst of freshness. The key is the dressing; a bright, zesty lemon vinaigrette, like this simple lemon vinaigrette recipe, cuts through the richness of the cheese and BBQ sauce beautifully. The crispness of the lettuce provides a wonderful textural contrast to the soft, comforting casserole. It’s a pairing that feels both healthy and indulgent at the same time.
Of course, you can never go wrong by pairing cornbread with more cornbread! While the casserole has its own built in topping, I sometimes love to serve a skillet of classic cornbread on the side, especially if we have company. There’s something so wonderfully rustic and welcoming about a warm skillet of cornbread on the table. It’s perfect for sopping up any extra sauce and adds another layer of homestyle comfort to the meal.
For a heartier meal, steamed or roasted green beans are a fantastic choice. A little bit of crunch a bright green color on the plate is always welcome. Just steam them until tender-crisp and toss them with a bit of butter, salt, and pepper. If you have a few extra minutes, roasting them with a drizzle of olive oil and a sprinkle of garlic powder brings out their natural sweetness and adds a lovely flavor that complements the smoky notes in the casserole.
Storage & Reheating for BBQ Chicken Corn Casserole
One of the best qualities of a good casserole is that it’s often just as delicious the next day, if not more so. The flavors have time to meld and deepen overnight, making leftovers something to look forward to. Storing and reheating this BBQ Chicken Corn Casserole is incredibly simple, making it a perfect dish for meal prepping or for ensuring you have a quick and easy lunch ready to go.
Storing in the Refrigerator:
Once the casserole has cooled completely to room temperature, you can either cover the baking dish tightly with plastic wrap or foil, or transfer individual portions into airtight containers. It will keep well in the refrigerator for up to 4 days. I often scoop out lunch sized portions for Ethan and me, so they are ready to grab on busy mornings.
Freezing for Later:
This casserole also freezes beautifully! For the best results, I recommend baking it in a freezer safe dish. After baking, allow it to cool completely, then cover it with a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. You can freeze the entire casserole or individual portions. It will keep in the freezer for up to 3 months. Don’t forget to label it with the date so you know what you have!
Reheating Methods:
- Oven (Recommended Method): For the best texture, I always recommend reheating this casserole in the oven. Preheat your oven to 350°F (175°C). If the casserole is frozen, you can bake it directly from frozen, but it will take about an hour to heat through. For refrigerated casserole, it will take about 20-25 minutes. Covering it with foil for the first half of the reheating time helps keep the cornbread topping from getting too dark while the inside gets hot and bubbly.
- Microwave: For a quick lunch, you can absolutely reheat individual portions in the microwave. Place a serving on a microwave-safe plate and heat for 2-3 minutes, or until warmed through. The cornbread topping won’t be as crisp as it is when reheated in the oven, but it will still be incredibly delicious.
FAQ about BBQ Chicken Corn Casserole
Can I use a different cornbread mix?
Absolutely! While Jiffy is a classic and works beautifully here, you can use any 8.5 ounce package of corn muffin mix. If you have a favorite homemade cornbread recipe, you can use that as well—just prepare the batter and pour it over the top. You’ll need about 2 cups of batter. Using a sweet cornbread recipe will complement the tangy BBQ sauce nicely.
Can I prepare this casserole ahead of time?
Yes, this is a great recipe to assemble ahead of time. You can prepare the entire casserole right up to the baking step, then cover it and store it in the refrigerator for up to 24 hours. When you’re ready to bake, just take it out of the fridge and pop it in the oven. You may need to add about 5-10 minutes to the baking time since it will be starting from cold.
What kind of BBQ sauce is best?
The best BBQ sauce to use is truly your family’s favorite! The flavor can change dramatically depending on the sauce you choose. A sweet and smoky sauce, like a Kansas City style, is a classic choice. A tangier, vinegar based Carolina style sauce will give it a different, zestier profile. I personally love a hickory smoke flavored sauce for that authentic barbecue taste.
My cornbread topping seems a little dense. What can I do?
For a fluffier topping, make sure your milk and egg aren’t ice cold when you mix the batter. Bringing them to room temperature for about 20 minutes before mixing can help the cornbread rise better. Also, be careful not to overmix the batter; mix just until the ingredients are combined. A few lumps are perfectly okay and are the secret to a tender crumb.
Final Thoughts on BBQ Chicken Corn Casserole
There is a special kind of magic in a dish that can bring the feeling of a sun-drenched summer day into your kitchen on an ordinary weeknight. This BBQ Chicken Corn Casserole is more than just a recipe; it’s a feeling. It’s the comfort of home, the joy of a shared meal, and the simple pleasure of creating something delicious with your own two hands. It’s a testament to the idea that good food doesn’t have to be fussy. It just has to be real. If you’re looking for other comforting one pot ideas, my white chicken chili crockpot recipe is another family favorite that’s perfect for a cozy night in.
I hope this recipe brings as much warmth and happiness to your table as it does to ours. There’s nothing I love more than seeing my recipes come to life in your kitchens. If you make this, I would love to hear about it! Please leave a comment below and let me know how it turned out, or if you added your own special touch.
And if you love simple, comforting recipes that tell a story, be sure to subscribe to our newsletter for more stories and dishes from my kitchen. Don’t forget to save this recipe to your favorite Pinterest board so you can always find it when you need a quick, delicious, and heartwarming meal.
BBQ Chicken Corn Casserole
Equipment
- 9×13-inch baking dish,
- – Mixing bowls
- – Whisk
- oven
Ingredients
Cooked, Shredded Chicken
- 2 cups cooked, shredded chicken rotisserie chicken works perfectly
Corn Layers
- 1 (15-ounce) can sweet corn drained
- 1 (15-ounce) can creamed corn
Cornbread Topping
- 1 (8.5-ounce) box Jiffy corn muffin mix
- 1 cup milk
- 1 large egg
- 1/4 cup sour cream or Greek yogurt
Cheese & Optional Mix-ins
- 2 cups shredded cheese divided, cheddar, Monterey Jack, or a blend
- 1/4 cup green onions sliced, optional for garnish
- 1 jalapeño thinly sliced, optional for spice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray.
- Mix the BBQ Chicken Base: In a medium bowl, combine 2 cups shredded cooked chicken with 1 cup BBQ sauce. Stir gently until chicken is coated. Spread this mixture evenly in the prepared dish.
- Layer the Corn: In the same bowl, stir together drained sweet corn and creamed corn. Spoon this over the chicken layer.
- Prepare the Cornbread Batter: In a larger bowl, whisk together Jiffy corn muffin mix, milk, egg, and sour cream until mostly smooth. Fold in 1 cup of shredded cheese. Pour over the corn layer, spreading to edges.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheese evenly over the batter. Add sliced jalapeños if desired.
- Bake: Bake for 35-45 minutes, or until golden brown, bubbly, and a toothpick inserted in the center comes out clean.
- Rest & Serve: Let rest for 10 minutes. Garnish with green onions before serving.
