Preheat your oven to 400ºF. This step is crucial as it ensures that the casserole cooks evenly and the cornbread gets that beautiful golden color. While the oven is heating, you can prepare your baking dish. Lightly spray a 9×13-inch pan with nonstick cooking spray to prevent sticking.
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, and shredded cheddar cheese. Stir well until everything is evenly mixed. The combination of these ingredients creates a rich and creamy filling that’s the heart of the casserole.
Once mixed, pour the chicken mixture into the prepared baking pan. Spread it out evenly, ensuring that every corner of the pan is filled with that delicious mixture.
In the same bowl, whisk together the Jiffy Mix cornbread, creamed corn, egg, and melted butter. This will form your cornbread batter, which is sweet and moist. Make sure to whisk thoroughly so there are no lumps.
Spread the cornbread batter over the chicken mixture. Don’t worry if it doesn’t cover perfectly; as it bakes, it will rise and fill in any gaps. The cornbread crust will develop a lovely crust on top, while staying soft and creamy underneath.
Bake uncovered for 35 to 40 minutes. You'll know it’s done when the cornbread is golden brown and a toothpick inserted into the center comes out clean. Take a moment to enjoy the delightful aroma filling your kitchen.
Once baked, allow the casserole to cool for a few minutes before serving. This will help everything set a bit and make it easier to cut into portions.
