Low-Fat Mexican Style Chicken & Cornbread Casserole

Prep Time
Cook Time
1h 15m
Ready In

Recipe: #37732

November 13, 2021

Categories: Chicken Casseroles

"Really tasty"

Original is 6 servings


  • Serving Size: 1 (375.5 g)
  • Calories 739.8
  • Total Fat - 37.3 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 283.8 mg
  • Sodium - 1214 mg
  • Total Carbohydrate - 63.5 g
  • Dietary Fiber - 5.1 g
  • Sugars - 18.8 g
  • Protein - 37 g
  • Calcium - 274.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.

Step 2

In a non-stick skillet, add onions, peppers and butter. Cook on med-low until soft. Set aside.

Step 3

In a large bowl, mix together the cream-style corn, chicken*, egg, milk and chili seasoning. Blend well. Stir in cornbread mix** and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan.

Step 4

Spoon cooked onions evenly over the top.

Step 5

Using a rubber spatula, carefully spread the salsa evenly over the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa.

Step 6

Sprinkle the cheese evenly over the top of the sour cream.

Step 7

Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.

Step 8

Let stand for 10 minutes before cutting into 6 slices.

Step 9

Step 10

*You can also use 1 pound ground turkey, sauted and crumbled.

Step 11

**If you don't have a box of cornbread mix, just mix 2/3 cup all-purpose flour, 1/2 yellow corn meal, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Mix all ingredients with a wire whisk.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the reduced-fat butter or Smart Balance Light, make sure to read the labels and pick the one with the lowest amount of fat per serving.
  • If you don't have Jiffy's Corn Muffin Mix on hand, you can make your own with the ingredients listed in the recipe.

  • Substitute the reduced-fat butter (or Smart Balance Light) with coconut oil - the benefit of this substitution is that coconut oil is rich in healthy fats and is free from trans fats, making it a healthier alternative to butter.
  • Substitute the boneless skinless chicken breasts with ground turkey - the benefit of this substitution is that ground turkey is a leaner meat than chicken, so it will reduce the fat content of the dish without sacrificing flavor.

Vegetarian Version Replace chicken with 1 can (15 ounces) black beans, drained and rinsed. Increase chili seasoning mix to 2 packets. Omit egg and use 1/4 cup vegetable oil instead of butter for sautéing onions and peppers.

Mexican Style Rice - This delicious side dish is the perfect accompaniment to the Low-Fat Mexican Style Chicken & Cornbread Casserole. The combination of Mexican flavors and spices in the rice will complement the flavors of the casserole, making it a truly enjoyable meal.

Refried Beans - This classic Mexican side dish is a great complement to the Mexican Style Rice and Low-Fat Mexican Style Chicken & Cornbread Casserole. Refried beans are a delicious and nutritious way to add flavor and texture to the meal. They are also high in fiber and protein, making them a great addition to any meal.


Q: Can I use ground turkey instead of chicken?

A: Yes, you can use 1 pound of ground turkey, sautéed and crumbled, instead of chicken.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting gluten-free flour for the all-purpose flour and gluten-free bread crumbs for the regular bread crumbs.

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Fun facts:

Fun Fact 1: This dish is a modern take on the classic "Tamale Pie", which was first popularized in the United States in the late 1800s by the iconic chef, Fannie Farmer.

Fun Fact 2: This dish has been served to many celebrities over the years, including President Barack Obama, who enjoyed it during a visit to a Mexican restaurant in Los Angeles.