Mexican Chicken Cornbread Casserole
Created by lovinretirement on January 26, 2024
- Servings: 4
- Prep Time: 30m
- Cook Time: 50-60m
- Recipe #42248
Ingredients
- 1 pound cooked chicken, cut in cubes
- 1/2 medium yellow onion, diced
- 1/2 cup chopped green bell pepper
- 1/2 cup frozen corn niblets
- 1/2 cup sharp cheddar cheese, shredded
- 10 1/2 ounces cream of chicken soup, condensed (1 can )
- 1/2 cup sour cream
- 2 packets taco seasonings mix
- 1/2 teaspoon salt
- 1/4 cup milk
- Cornbread recipe
- 1 1/4 cups all purpose flour
- 3/4 cup yellow corn meal
- 1/4 granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1/4 cup frozen corn niblets
- 1/3 cup sharp cheddar cheese, shredded
How to Make
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Step 1: Preheat oven to 375°F.
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Step 2: Spray a glass 9"x 9" baking dish with non-stick cooking spray.
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Step 3: In a medium bowl, mix first 10 ingredients till well blended. Pour into prepared baking dish.
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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.
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Step 5: Pour over chicken mixture and spread out to cover completely.
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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.
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Step 7: Remove from oven and let set 10 minutes before cutting and serving with a large spatula.
Nutritional Facts
- 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