If you’re craving a dish that’s comforting, flavorful, and just downright irresistible, you’re going to love this Mexican Chicken Cornbread Casserole Recipe. It brings together tender, seasoned chicken with zesty tomatoes, sweet corn, and creamy cheese, all topped with a moist, golden cornbread crust. This casserole is a beautiful blend of textures and tastes that feels like a warm hug after a long day, making it perfect for family dinners or casual get-togethers where everyone wants a little extra goodness on their plate.
Ingredients You’ll Need
The magic of this Mexican Chicken Cornbread Casserole Recipe comes alive with simple pantry staples that each play a crucial role in building bold flavors and comforting textures. You’ll find a perfect balance of spicy, creamy, and sweet ingredients that come together effortlessly.
- 4 cups cooked chopped chicken: The hearty protein base that keeps this casserole satisfying and filling.
- ½ cup sour cream: Adds a luscious creaminess that helps bind the flavors together wonderfully.
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup: Provides a rich, velvety texture and deep flavor.
- ½ cup chicken broth: Keeps everything moist and infused with savory goodness.
- 2 Tbsp taco seasoning: Packs that signature Mexican spice kick that wakes up your taste buds.
- 1 (15-oz) can black beans, drained and rinsed: Adds protein, fiber, and a lovely earthiness to the mix.
- 1 (11-oz) can Mexicorn (sweet corn and diced peppers), drained: Brings sweetness and a pop of color.
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained: Gives a zesty, mildly spicy tomato punch.
- 2 cups shredded cheddar cheese: Melts into gooey pockets of deliciousness throughout the casserole.
- 1 (8.5-oz) box Jiffy Mix cornbread: The golden, slightly crumbly crust that crowns this dish perfectly.
- 1 (14.75-oz) can creamed corn: Keeps the cornbread topping moist with a subtle sweetness.
- 1 (4-oz) can diced green chiles: Adds mild heat and a touch of complexity.
- 1 large egg: Helps bind and set the cornbread batter.
- 3 Tbsp melted butter: Infuses the topping with richness and helps it crisp beautifully.
How to Make Mexican Chicken Cornbread Casserole Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400ºF so it’s nice and hot, ready to bake your casserole to perfection. Lightly spray a 9×13-inch baking pan with nonstick cooking spray, which will make removing the casserole easy and keep the cornbread from sticking.
Step 2: Combine the Chicken Mixture
In a large bowl, toss together your cooked chopped chicken, sour cream, cream of chicken soup, chicken broth, and taco seasoning. Then fold in the black beans, Mexicorn, Rotel tomatoes with green chilies, and shredded cheddar cheese. This melding of ingredients releases a vibrant array of aromas that hint at the bold taste you’re about to enjoy.
Step 3: Spread the Chicken Mixture
Pour the flavorful chicken and veggie mixture evenly into the prepared baking pan, smoothing it out so there’s a nice even layer. This base will hold all those incredible flavors and become the delicious centerpiece underneath the cornbread topping.
Step 4: Whisk Together the Cornbread Batter
Using the same bowl (easy cleanup!), whisk your Jiffy Mix cornbread mix with creamed corn, diced green chiles, the large egg, and melted butter until smooth. This batter is moist and slightly sweet, perfectly complementing the savory filling below.
Step 5: Top and Bake
Gently spoon the cornbread batter over the chicken mixture and spread it evenly with a spatula. Pop the casserole in the oven and bake uncovered for 35 to 40 minutes until the top is golden brown and smells simply irresistible. The cornbread crust will be slightly crisp on the edges and perfectly tender inside.
How to Serve Mexican Chicken Cornbread Casserole Recipe
Garnishes
To make your Mexican Chicken Cornbread Casserole Recipe even more special, sprinkle fresh chopped cilantro or green onions on top before serving. A dollop of tangy sour cream or a few slices of ripe avocado add a lovely creaminess and fresh contrast to the baked layers. For a bit of extra heat, a drizzle of your favorite hot sauce can be perfect.
Side Dishes
This dish is a complete meal on its own, but if you want to add some freshness, serve it alongside a crisp green salad with lime vinaigrette or some simple black beans and rice. A side of sliced jicama or pickled jalapeños also complements the bold flavors beautifully.
Creative Ways to Present
You can serve the casserole straight from the baking dish for casual family dinners, or scoop individual portions onto colorful plates to brighten up the meal presentation. For a fun twist at potlucks, scoop the casserole into mini ramekins or muffin tins for individual servings that guests can enjoy without fuss.
Make Ahead and Storage
Storing Leftovers
After your feast, allow the casserole to cool completely before covering it tightly with foil or plastic wrap. Store leftovers in the refrigerator for up to 3 days. When reheated, the flavors will deepen even more, making it taste just as good as the first time around.
Freezing
This Mexican Chicken Cornbread Casserole Recipe freezes wonderfully. Simply assemble and bake as directed, then let it cool before wrapping it well in freezer-safe foil or placing the pan inside a freezer bag. It will keep in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for a quick meal or warm the whole casserole in a 350ºF oven for about 20 minutes until heated through and bubbly. If the cornbread topping seems a bit dry, add a small splash of chicken broth or cover with foil to retain moisture while reheating.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a super convenient option that’s already tender and flavorful, making your Mexican Chicken Cornbread Casserole Recipe even easier to prepare.
What can I substitute for Jiffy Mix cornbread?
If you don’t have Jiffy Mix, you can use your favorite boxed cornbread mix or even make a homemade cornbread batter. Just be sure it’s a moist batter to keep the topping tender.
Is this casserole spicy?
The casserole brings a mild to moderate spice level thanks to the taco seasoning and diced green chiles. You can easily adjust the heat by adding more chiles or a spicier salsa to suit your taste.
Can this be made vegetarian?
Definitely! Replace the chicken with extra beans, diced veggies, or even a plant-based chicken substitute, then use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
How long does it take to bake?
You’ll bake the casserole uncovered for about 35 to 40 minutes at 400ºF, just until the cornbread topping turns golden brown and the filling is hot and bubbly underneath.
Final Thoughts
If you’re looking for a crowd-pleasing, effortlessly delicious dish to add to your recipe box, this Mexican Chicken Cornbread Casserole Recipe is an absolute winner. It’s packed with flavor, easy to make, and offers that perfect combination of cheesy, creamy, and slightly spicy goodness that everyone will ask for seconds of. Trust me, once you try this casserole, it’s going to become your go-to for cozy dinners and quick weeknight meals alike. So why wait? Get cooking and enjoy every scrumptious bite!
Print
Mexican Chicken Cornbread Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This Mexican Chicken Cornbread Casserole is a hearty and flavorful dish combining tender chicken, black beans, sweet corn, and a zesty mix of diced tomatoes and green chilies, all topped with a golden, fluffy cornbread crust. Perfect for a comforting family dinner, this casserole bakes in under an hour and serves six.
Ingredients
Chicken Mixture
- 4 cups cooked chopped chicken
- ½ cup sour cream
- 1 (10.5-oz) can unsalted cream of chicken soup
- ½ cup chicken broth
- 2 Tbsp taco seasoning
- 1 (15-oz) can black beans, drained and rinsed
- 1 (11-oz) can Mexicorn (sweet corn and diced peppers), drained
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
- 2 cups shredded cheddar cheese
Cornbread Topping
- 1 (8.5-oz) box Jiffy Mix cornbread
- 1 (14.75-oz) can creamed corn
- 1 (4-oz) can diced green chiles
- 1 large egg
- 3 Tbsp melted butter
Instructions
- Preheat and Prepare: Preheat your oven to 400ºF and lightly spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Mix Chicken Filling: In a large mixing bowl, combine the cooked chopped chicken, sour cream, cream of chicken soup, chicken broth, taco seasoning, drained black beans, drained Mexicorn, drained Rotel diced tomatoes with green chilies, and shredded cheddar cheese. Stir well until all ingredients are evenly incorporated.
- Pour Filling into Pan: Transfer the chicken mixture into the prepared baking pan and spread it out evenly.
- Prepare Cornbread Batter: In the same mixing bowl, whisk together the Jiffy Mix cornbread mix, creamed corn, diced green chiles, large egg, and melted butter until smooth and well combined.
- Top with Cornbread: Carefully spread the cornbread batter over the top of the chicken mixture in the baking pan, making sure to cover it evenly.
- Bake the Casserole: Place the pan in the preheated oven and bake uncovered for 35 to 40 minutes, or until the cornbread topping is golden brown and cooked through.
Notes
- Ensure all canned ingredients are drained to avoid excess moisture in the casserole.
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- For extra spice, add diced jalapeños or a pinch of cayenne pepper to the chicken mixture.
- Allow the casserole to cool for 5-10 minutes before serving to let it set for easier slicing.
