Virginia-Style Chicken and Cornbread Casserole with Sage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A comforting baked casserole combining tender chicken, sweet corn, and savory cornbread enriched with fresh sage, inspired by Upper South traditions. This southern united states-inspired chicken ready in about 60 minutes pairs fresh or frozen yellow corn kernels, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch pieces boneless skinless chicken thighs
• 1.5 cups fresh or frozen yellow corn kernels
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 box (8.5 oz) cornbread mix
• 1 tbsp chopped fresh sage leaves
• 1 cup shredded sharp cheddar cheese
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1.5 lbs cut boneless skinless chicken thighs, seasoning with 1 tsp kosher salt and 1/2 tsp black pepper, and cook for 6-7 minutes until browned and just cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, melt 4 tbsp unsalted butter over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Stir in 1/4 cup all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in 2 cups whole milk and 1 cup chicken broth, stirring constantly until the sauce thickens, about 4-5 minutes.
4. Step 4: Add 1.5 cups yellow corn kernels, 1 tbsp chopped fresh sage, 1/2 tsp kosher salt, and 1/2 tsp black pepper to the sauce. Return the cooked chicken to the skillet and stir to combine.
5. Step 5: Pour the chicken and corn mixture into a greased 9x13-inch baking dish. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the top.
6. Step 6: Prepare 1 box (8.5 oz) cornbread mix according to package instructions and dollop the batter over the cheese layer, spreading gently.
7. Step 7: Bake uncovered for 25-30 minutes until the cornbread is golden and cooked through. Let rest 5 minutes before serving.