Mexican Chicken Cornbread Casserole
"Had leftover rotisserie chicken and mixed this up for a delicious dinner."
Original is 4 servings
Ingredients
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- Cornbread recipe
Nutritional
- Serving Size: 1 (456.2 g)
- Calories 766.3
- Total Fat - 36.2 g
- Saturated Fat - 11 g
- Cholesterol - 546.8 mg
- Sodium - 1242 mg
- Total Carbohydrate - 64.2 g
- Dietary Fiber - 7.9 g
- Sugars - 5.8 g
- Protein - 48.6 g
- Calcium - 588.1 mg
- Iron - 7 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Spray a glass 9"x 9" baking dish with non-stick cooking spray.
Step 3
In a medium bowl, mix first 10 ingredients till well blended. Pour into prepared baking dish.
Step 4
In a medium bowl, mix cornbread dry ingredients with a wire whisk. In a 2 cup measuring cup, mix milk, oil and egg with a fork. Pour into dry ingredients and stir just until moistened. Stir in frozen corn and cheese.
Step 5
Pour over chicken mixture and spread out to cover completely.
Step 6
Place in preheated 375°F oven on center rack. Bake 50-60 minutes. Check center of cornbread with a toothpick to test doneness after 50 minutes. Don't go down into the chicken mixture. If cornbread is still runny, test again every 5 minutes.
Step 7
Remove from oven and let set 10 minutes before cutting and serving with a large spatula.
Tips
No special items needed.
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