Southern Chicken, Potato & Corn Pasta Bake with Cornbread Topping

Southern Chicken, Potato & Corn Pasta Bake with Cornbread Topping ingredients

• 8 oz Elbow Macaroni
• 1.5 lbs Chicken Breasts, boneless, skinless
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Onion Powder
• 1 tsp Paprika
• 2 medium Medium Potatoes (e.g., Russet or Yukon Gold)
• 2 tbsp All-Purpose Flour
• 2 cups Chicken Broth
• 1 cup Whole Milk
• 14.5 oz Canned Diced Tomatoes, undrained
• 15 oz Canned Corn, drained
• 1 cup Shredded Cheddar Cheese
• 1 box Cornbread Mix (e.g., Jiffy, 8.5 oz box)
• 1 large Egg (as per mix instructions)
• 0.33 cup Milk (as per mix instructions)

How to make Southern Chicken, Potato & Corn Pasta Bake with Cornbread Topping

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set it aside.
2. Bring a large pot of generously salted water to a rolling boil. Add the 8 oz elbow macaroni and cook according to package directions until it is al dente, about 7-9 minutes. Drain the macaroni well and set it aside.
3. While the pasta cooks, pat the 1.5 lbs chicken breasts dry. Cut them into 1-inch cubes. Peel and dice the 2 medium potatoes into 1/2-inch cubes. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp onion powder, and 1 tsp paprika. Cook for 5-7 minutes, stirring, until the chicken is browned on all sides. Remove the chicken from the skillet and set it aside.
4. Add another 1 tbsp olive oil to the same skillet if needed. Add the diced potatoes and cook for 8-10 minutes over medium heat, stirring frequently, until they are lightly browned and starting to soften.
5. Sprinkle 2 tbsp all-purpose flour over the potatoes and stir for 1 minute to cook out the raw flour taste. Gradually whisk in 2 cups chicken broth until smooth, ensuring no lumps remain, then slowly whisk in 1 cup whole milk. Bring the mixture to a simmer, stirring constantly, until the sauce thickens to your desired consistency, about 3-5 minutes.
6. Remove the skillet from the heat. Stir in the 14.5 oz canned diced tomatoes (undrained), the 15 oz drained canned corn, and the cooked chicken into the sauce. Stir in 1 cup shredded cheddar cheese until it has melted and the sauce is smooth and creamy. Gently fold in the cooked elbow macaroni.
7. In a separate medium bowl, prepare the 1 box (8.5 oz) cornbread mix according to its package directions, typically using 1 large egg and about 1/3 cup milk. Mix just until combined; do not overmix, as this can lead to tough cornbread.
8. Pour the chicken, potato, and pasta mixture evenly into the prepared 9x13 inch baking dish. Carefully spread the prepared cornbread batter over the entire top of the casserole mixture.
9. Bake for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread comes out clean. The casserole mixture should be bubbly around the edges.
10. Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows the casserole to set slightly and makes for easier, cleaner serving.

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