Mexican Chicken Cornbread Casserole
Try this Mexican Chicken Cornbread Casserole recipe, or contribute your own.
Try this Mexican Chicken Cornbread Casserole recipe, or contribute your own.
- 1 cup sour cream
- 1 egg, lightly beaten
- 3 cups shredded cooked chicken (i use a rotisserie chicke
- 1 (11-ounce) small can corn drained
- 1 (10 ounce) can rotel diced tomatoes with green chilies (not drain
- 1 packet taco seasoning (i use low sodium)
- 2 cups shredded cheddar jack or cheddar cheese divided
- 1 packet (6 or 7 ounce) martha white cornbread mix
- Carbohydrate 1.22475000103534 g
- Cholesterol 11.2125000094785 mg
- Fat 3.45000000291646 g
- Fiber 0 g
- Protein 0.845250000714533 g
- Saturated Fat 2.1476250018155 g
- Serving Size 1 1 Serving (31g)
- Sodium 757.617117441104 mg
- Sugar 1.22475000103534 g
- Trans Fat 0.177675000150198 g
- Calories 39 calories
Step-by-step
- Preheat oven to 375 degrees.
- In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
- Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
- Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese.
- Pour on top of chicken mixture.
- Place in oven and bake for about 25 minutes.
- Let cool slightly before cutting into wedges.
Mexican Chicken Cornbread Casserole: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like searching for a pot of gold at the end of a rainbow. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present mountain of laundry. Dinner often gets squeezed in between these hectic activities, making easy, quick, and flavorful meals essential. That's where this Mexican Chicken Cornbread Casserole comes in – a true lifesaver on busy weeknights!
The beauty of this dish is its simplicity. It combines two comfort food classics – cornbread and a cheesy chicken bake – into one incredibly satisfying casserole. The flavors are bold and vibrant, with a delightful mix of savory chicken, sweet corn, spicy diced tomatoes, and the warm, crumbly texture of the cornbread topping. And the best part? It requires minimal prep time and is ready to enjoy in under an hour. This recipe is a regular in my family's meal rotation, and I'm confident it will become a staple in yours too. I usually make a double batch, especially if we have friends coming over, and it always disappears quickly. It’s perfect for potlucks and family gatherings, too.
Why I love this recipe:
- Convenience: It utilizes readily available ingredients, many of which can be pantry staples. Rotisserie chicken is a game-changer – no need to cook chicken from scratch!
- Flexibility: Feel free to adapt this recipe to your liking. Experiment with different types of cheese, add black beans for extra protein, or use your favorite cornbread mix.
- Crowd-Pleaser: This casserole is a guaranteed hit with everyone, from picky eaters to adventurous foodies.
- Make-Ahead Potential: You can assemble the casserole ahead of time and bake it just before serving, making it ideal for busy weeknights or entertaining.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños to the chicken mixture for extra heat.
- Add some veggies: Include diced bell peppers, onions, or zucchini to boost the nutritional value and add more flavor.
- Make it a complete meal: Serve this casserole with a side salad or some fresh guacamole for a complete and balanced meal.
- Leftovers are great! This casserole reheats beautifully and tastes even better the next day.
This Mexican Chicken Cornbread Casserole isn't just a recipe; it's a shortcut to a delicious and satisfying dinner. It's my go-to when time is short, and I need a meal that's both easy and impressive. I hope it becomes a favorite in your kitchen too! Let me know in the comments how you enjoyed it, and any variations you might have tried.
Happy cooking!
