Mexican Chicken Cornbread Casserole


3 cups shredded cooked chicken, cooked, leftover or rotisserie
1 (11-ounce) small can corn, drained
1 (10 ounce) can Rotel diced tomatoes with green chilies (not drained)
1 packet taco seasoning
1 cup sour cream
2 cups shredded Cheddar Jack or Cheddar Cheese, divided
1 packet cornbread mix
1 egg, lightly beaten


Hot oven375F. n a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese. Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size. Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture. Place in oven and bake for about 25 minutes. Let cool slightly before cutting. Adapted

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