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Mexican Chicken Cornbread Casserole

This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.

Mexican Cornbread Chicken Casserole


I’m sharing this recipe today as a part of the Martha White  Virtual Cornbread Potluck 2015 to help spread the word about the 19th Annual Martha White®/Lodge Cast Iron® National Cornbread Cook-Off which will take place April 25 in South Pittsburg, Tennessee.

Mexican Cornbread Chicken Casserole


This year, instead of taking recipe submissions, they are having an all-star contest featuring 10 previous Grand Prize winners. I was excited to see that 2 of them live very close to me. Here is a link to the contestants.

Martha White Virtual Cornbread Potluck

I can’t wait to see who the Grand Prize Winner of the Grand Prize Winners is! Find out more about the National Cornbread Festival here.

But let me tell you a little more about my Mexican Chicken Cornbread Casserole so that I can share the other mouth-watering Virtual Potluck Recipes from some of my very favorite southern bloggers with you! Mexican Chicken Cornbread Casserole

For my casserole I used a packet of Martha White® Cotton Country Cornbread (6-ounce), but Martha White® makes a variety of cornbread mixes that could be used.

Martha WHite Cornbread mixes

To make this Mexican Chicken Cornbread Casserole super quick, easy, and stressfree, I used shredded chicken form a rotisserie chicken. (Tip- If you remove the chicken from the bone right when you get home from the store and the meat is still warm, it is much quicker and easier to do. If I’m not going to use it right away, I put the meat in a large ziptop bag for later and pop it in the fridge.)

I place the chicken in a bowl along with a small, drained can of corn, a can of Rotel diced tomatoes and green chilies, a packet of taco seasoning, 1 cup sour cream, and 1 cup Cheddar Jack (or just Cheddar) cheese. Give it a stir and transfer it to a 10-inch cast iron pan or an appropriately sized casserole dish. Mexican Chicken Cornbread Casserole

In another bowl, (or you can reuse the same one if you do a good job of scraping all the chicken mixture out!), combine the Martha White® cornbread mix, 1 egg, whatever liquid the package calls for, and 1 cup of  shredded Cheddar Jack cheese you used in the filling. Mix it together, pour on top of the filling, pop in the oven. About 25 minutes later you have a hot, delicious supper and barely any dishes to clean!

There are a million things you can do with cornbread besides using it to mop up your potlikker. Just look at the amazing pot luck recipes below. I’m so honored to be a part of this virtual potluck and I’m going to have to try every single recipe, the only question is which to try first?

Cornbread Waffles with Chili & Fixins’ from Brandi of The Country Cook

Cornbread Pan Sandwiches from Christy of Southern Plate

Chicken Taco Cornbread Wedges from Jenny of Picky Palate

BLT Cornbread Salad from Linda of Southern Pantry

Kickin’ Crab Corn Muffins from Melissa of Melissa’s Southern Style Kitchen

Cheesy Chorizo Cornbread from Paula of Call Me PMC

Stuffed Peppers with Cornbread Crust from Robin of Add a Pinch

Mom’s Mexican Cornbread from Stacey of Southern Bite

Taco Cornbread Muffins from Stephanie of Plain Chicken

Mom’s Meaty Cornbread Skillet from Tina of Mommy’s Kitchen

Luckily all these recipes are a snap to make thanks to Martha White® products!  🙂 Mexican Chicken Cornbread Casserole

Mexican Cornbread Chicken Casserole

Mexican Chicken Cornbread Casserole

This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.
PREP: 5 mins
COOK: 25 mins
TOTAL: 30 mins


  • 3 cups shredded cooked chicken, I use a rotisserie chicken
  • 1 (11-ounce) can corn, drained
  • 1 (10-ounce) can Rotel diced tomatoes with green chilies, NOT drained
  • 1 packet taco seasoning, I use low sodium
  • 1 cup sour cream
  • 2 cups shredded Cheddar Jack or Cheddar Cheese, divided
  • 1 (6 or 7 ounce) packet Martha White cornbread mix
  • 1 egg, lightly beaten


  • Preheat oven to 375 degrees.
  • In 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 into wedges.


You can vary the spice level of this casserole from mild to very spicy through the taco seasoning and the Rotel tomatoes which come in varying spice levels. I use regular Rotel, but you can also find mild and hot.


Calories: 489kcal
Author: Christin Mahrlig
Course: Casserole
Cuisine: Southern

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Disclosure: This is a sponsored post. All opinions are my own.

Mexican Cornbread Chicken Casserole

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77 thoughts on “Mexican Chicken Cornbread Casserole”

  1. Easy, fast, and tasty. I’m not the biggest fan of casserole type meals, but this went beyond my expectations. I will definitely make this again. Also, my kids are really picky, and they also loved it!

  2. Taste was good but the cornbread didn’t cook throughout. The part next to the meat mixture was raw and I didn’t know until we sat down to eat.

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