Mexican Chicken Cornbread Casserole

4.87 from 23 votes

Spice up your dinner routine with this flavorful Mexican-inspired Chicken Cornbread Casserole recipe. It has a creamy chicken filling and a cheesy cornbread top. Makes a wonderful weeknight meal and can be made start to finish in 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Casserole, Dinner

Cuisine: Southern, Tex-Mex

Keyword: chicken

Servings:

Author: Christin Mahrlig

Equipment

10-inch cast iron skillet

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

When you remove the casserole from the oven, make sure the cornbread is cooked underneath. It may need another 10 minutes in the oven. Tent the casserole with aluminum foil so the outside doesn't get too brown.

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.

Nutritional info is provided as an estimate only and will vary based on brands of products used.

Nutrition