Mexican Chicken Cornbread Casserole

There’s something truly comforting about a warm, hearty casserole, and this Mexican Chicken Cornbread Casserole is no exception. With its creamy chicken filling and cheesy cornbread topping, it’s the perfect dish to enjoy on a busy weeknight. Ready in just 30 minutes, this recipe combines convenience with delightful flavors that will make it a hit at your table.

Why You’ll Love This Recipe

This casserole is a crowd-pleaser for several reasons. First, it’s quick and easy to prepare, making it ideal for those hectic evenings when you need a satisfying meal in no time. The combination of tender chicken, zesty tomatoes, and spicy taco seasoning, all topped with a cheesy cornbread crust, creates a flavor explosion that will leave you wanting more.

Kitchen Equipment You’ll Need

• Mixing bowls
• 10-inch cast iron pan or similar-sized casserole dish
• Oven
• Spoon or spatula for mixing

Ingredients

• 3 cups shredded cooked chicken (cooked, leftover, or rotisserie)
• 1 (11-ounce) small can corn, drained
• 1 (10-ounce) can Rotel diced tomatoes with green chilies (not drained)
• 1 packet taco seasoning
• 1 cup sour cream
• 2 cups shredded Cheddar Jack or Cheddar Cheese, divided
• 1 packet cornbread mix
• 1 egg, lightly beaten

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of the shredded cheese. Mix well to ensure all ingredients are evenly distributed.
3. Transfer the chicken mixture into a 10-inch cast iron pan or a similar-sized casserole dish.
4. In a separate bowl, mix the cornbread mix with the liquid specified on the packet, the lightly beaten egg, and the remaining 1 cup of cheese.
5. Pour the cornbread mixture over the chicken mixture, spreading it evenly to cover the top.
6. Place the dish in the preheated oven and bake for about 25 minutes or until the cornbread is golden brown and cooked through.
7. Allow the casserole to cool slightly before cutting into it.

Tips for Success

• Ensure that the chicken is well shredded for an even texture throughout the casserole.
• Use freshly grated cheese for a creamier, more flavorful topping.
• If you prefer a spicier kick, add some chopped jalapeños to the chicken mixture.

Additional Tips and Variations

Try adding black beans or sliced olives for an extra layer of flavor. You can also substitute the Cheddar Jack cheese with Monterey Jack or Pepper Jack for a different taste.

Nutritional Highlights (Per Serving)

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 4g

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time?

Yes, you can prepare the chicken mixture ahead of time and store it in the refrigerator. When ready to bake, simply add the cornbread topping and bake as directed.

Can I freeze leftovers?

Absolutely! This casserole freezes well. Just let it cool completely, cover tightly, and freeze for up to 3 months. Reheat in the oven until heated through.

Conclusion

I hope you enjoy making and eating this Mexican Chicken Cornbread Casserole as much as I do. It’s a delightful dish that’s sure to become a family favorite. I’d love to hear how it turns out for you, so please leave a comment sharing your experience and any creative twists you added. Happy cooking!