This yummy Chicken Cornbread Casserole is a satisfying mixture of shredded chicken, Cheddar cheese, sour cream, and corn bread.
Chicken Cornbread Casserole
Makes 6 servings
Ingredients
- 1½ cups shredded cooked chicken
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 1 cup shredded Cheddar cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro,
- 1 small red onion, diced
- 1 jalapeño, seeded and chopped
- 1 tablespoon ground cumin
- 1 lime, juiced
- 1 (8.5-ounce) box corn muffin mix*
- ⅓ cup whole milk
- 1 large egg, lightly beaten
- Toppings: sour cream, sliced avocado, fresh cilantro
Instructions
- Preheat oven to 375°. Spray a 10-inch round baking dish with cooking spray.
- In a large bowl, stir together chicken, tomatoes, cheese, sour cream, cilantro, onion, jalapeño, cumin, and lime juice.
- In another large bowl, whisk together muffin mix, milk, and egg. Stir chicken mixture into muffin mixture until well combined. Pour mixture into prepared pan.
- Bake until golden brown, about 30 minutes. Let stand for 5 minutes before serving. Serve with toppings.
Notes
Kitchen Tip: If you have a favorite cornbread recipe, omit the corn muffin mix, milk, and egg, and stir the chicken mixture into your own cornbread batter; bake as directed.
*We used Jiffy Corn Muffin Mix.
*We used Jiffy Corn Muffin Mix.
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