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
Scale
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.
