Mexican Chicken Cornbread Casserole Recipe – an easy weeknight meal the whole family will enjoy! Made with chicken, black beans, Mexicorn, Rotel, cream of chicken, sour cream, chicken broth, taco seasoning, cheddar cheese, Jiffy mix, egg, creamed corn, diced green chilies, and butter. Comfort food at its best! One bite and this casserole is sure to earn a spot in your dinner rotation!
Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with nonstick cooking spray.
In a large bowl, mix together cooked chicken, sour cream, cream of chicken soup, chicken broth, taco seasoning, black beans, corn, Rotel, and shredded cheese.
Pour the chicken mixture into the prepared baking pan.
In the same bowl, whisk together jiffy mix, creamed corn, diced green chiles, egg, and melted butter.
Spread cornbread batter over the chicken mixture.
Bake uncovered for 35 to 40 minutes, until the cornbread is golden brown.
Notes:
You can use any cooked chicken that you have on hand. Rotisserie chicken, chicken breasts, chicken thighs, chicken tenders, or canned chicken will all work fine.
I use Cream of Chicken Soup. You can substitute Cream of Mushroom Soup.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
What is Mexicorn? It is a can of whole corn kernels with red and green bell peppers.
Variations/Additions:
onions
jalapenos
bell peppers
pepper jack cheese
Can I freeze Cornbread Casserole? Yes! Bake the casserole and cool to room temperature. Cove the casserole dish with plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
Thaw and reheat in the microwave.
Store leftovers in an airtight container in the refrigerator.