Home » Recipes » Casseroles » Mexican Chicken Cornbread 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.

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
SERVINGS: 6

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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

Want to Save This Recipe?


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

Mexican Cornbread Chicken Casserole

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

73 thoughts on “Mexican Chicken Cornbread Casserole”

  1. I substituted 1/4 of the sour cream with ranch dressing and used southern canned okra tomates & corn for the plain canned corn. I didn’t have any corn bread mix so I made it from scratch and had a lil bit left over so I baked a lil mini cornbread on the side. Turned out really good.

  2. I was hesitant to make this, but feeling a bit adventurous. SO glad I went for it. This was SO good. I followed a few suggestions in the remarks and added black beans, hot diced green chilis, and salsa verde, and I did have to bake it about 20 mins longer, maybe because I used gf cornbread mix. It makes SO much, it’s just the 2 of us, I will be freezing a bunch, which is a good thing. Thanks for sharing.

    1. Brenda Jones

      Hi Lisa, what brand of cornbread mix did you use? I need to use gf as well and I’m just learning

      1. I used bobs red mill if that helped! I followed package directions but did add the extra egg from the recipe. Came out perfect!!

  3. Absolutely yummy! I added a can of black beans and used hamburger. This is now one of my favorite recipes. Definitely a keeper!!!

  4. This. was. amazing!!! The only modification I made was using 1/2 container of cream of chicken soup in lieu of the sour cream since “just running to the store” for one item is out of the question at the moment. Oh and I used gluten free cornbread. THANK YOU for giving me a bright spot in my day and next day for leftovers! Any sort excitement is welcomed right now!

  5. I made this last night – really easy and really yummy. I did not include the Rotel tomatoes but did put in a can of green chilies and used spicy Taco seasoning – gave it a nice kick. Thanks so much for a yummy dinner.

  6. I’ve made this a bunch. I’ve tweaked it a bit over time so give the following changes a try:

    Add one sauteed onion
    Drain the Rotel and add a small can of green enchilada sauce or salsa verde
    Add a 15 oz can of black beans

    Seeing the comment above about using ground beef makes me want to add chorizo next. This is such a versatile recipe you can do a lot with it.

  7. I made this and really enjoyed the filling. I used the recommended cornbread brand and thought it was a bit bland. Will probably make again and use Jiffy brand instead. Overall, good recipe though!

  8. Tabbatha Dale

    I added a can of green chilies, about an extra Tbsp of taco seasoning, small can of jalapeños to the cornbread mix! This is the best Mexican recipe out there!! Amazing!!!

  9. I used hamburg instead of chicken…..Loved it!! I ate half of it for lunch and the other half for supper. It’s all gone but will be making it again.

  10. Jolene Capshaw

    I like spicy food and like cooking food the way I like it. I used a can of Green Giant Steamed Crisp Mexicorn, a package of Gladiola Mexican Style cornbread mix and added chopped onion to this recipe. It was great. I highly recommend it.

    1. Christin Mahrlig

      Just store it in a tubberware container or on a plate covered with plastic wrap and reheat in the microwave.

    2. This was super easy to make and since I rarely follow any recipe exactly as directed. I didn’t have a taco seasoning packet or a precooked chicken. So I diced up 3 raw chicken breast, added some oil to my pan, added about 2-3 tbsp of garlic power, 1-2 teaspoons of cumin, 2 tbsp chilli powder, 2 tbsp chipotle chili powder, 1-2 tbsp oregano, about a teaspoon of cracked black pepper, a pinch or so of salt, and a few shakes of our favorite super hot seasoning called “Slap Ya Momma”, after the chicken had seared an reduced a bit, I added a cup of diced onion, 1 minced serrano pepper, 1 can Rotel, 1- 18oz fire roasted tomatoes, 1 1/2 cups of fresh frozen corn, and because I’m feeling a little daring a can of chick peas. I allowed it all to cook together for about 10 mins and added the cup of cheddar, and 1/2 cup of sour cream, and about a 1/4 cup of chopped cilantro. I then transferred it into a large greased baking dish, and prepared 2 boxes of cornbread mix as directed, but then I added another dash of chili powder, and a dash of cumin, and a cup of cheddar. Poured it evenly over filling and popped it at a preheated 375° and baked that sucker for about 25-30 mins until a lovely dark golden brown. Mouths are a watering tonight!!! Thank you for all you fantastic meal ideas. I can’t wait to try some more of them. The only problem is choosing which one, because they all look so fantastic in your pictures. Hope everyone has a blessed Holiday Season, and I’m sure we’re all excited to see 2021 coming around the corner lol. Lord know 2020 has been something for the record books.

  11. Have made this twice since I found your recipe a few weeks ago. So good as written!! Thank you. ?

  12. Katie Champlin

    Okay, answered my own question. I used 1/2 a regular recipe of cornbread and I used 1/4 c taco seasoning. I used regular diced tomatoes (I pureed some). Also, it took about 55 minutes total to cook. Next time I will cook it on 450 for about 30-35 minutes. It was PERFECT and everyone loved.\it (even the picky ones). Taco seasoning: http://allrecipes.com/Recipe/Taco-Seasoning-I/Detail.aspx?mxt=t06dda Cornbread: http://allrecipes.com/Recipe/Real-Southern-Cornbread/Detail.aspx

    1. Christin Mahrlig

      Sorry I didn’t get to your question in time but sounds like you didn’t need any guidance. 🙂 Thank you so much for letting us know how you made this without using any packaged ingredients. I’m sure it will be helpful to a lot of people!

  13. Katie Champlin

    We don’t do processed foods in our house, so I’m trying to make the adjustments. Is the taco packet 1.25 oz? Is it about a cup of cornbread mix (once mixed) or would it be two with the liquid? Thanks in advance.

  14. Thanks for the recipe. I followed this recipe with a few changes. I replaced the Rotel and taco seasoning with a can of enchilada sauce and added a can of ranch style beans. Delicious & my family loved it!! Thanks again!

  15. Ella Greene

    Does the cornbread cook through, or stay ‘doughy’? Wonder if there is a cornbread pie crust!

    1. Christin Mahrlig

      A cornbread piecrust sounds really good! The cornbread does a pretty good job of cooking through Ella except for the part that’s right in contact with the filling.

Scroll to Top