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Mexican Chicken Cornbread Casserole

This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.
I’m sharing this recipe today as a part of the Martha White Virtual Cornbread Potluck 2015 to help spread the word about the 19th Annual Martha White®/Lodge Cast Iron® National Cornbread Cook-Off which will take place April 25 in South Pittsburg, Tennessee.
This year, instead of taking recipe submissions, they are having an all-star contest featuring 10 previous Grand Prize winners. I was excited to see that 2 of them live very close to me.
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

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