Mexican Chicken Cornbread Casserole
Mexican Chicken Cornbread Casserole
Ingredients- 1 cup sour cream
- 2 cups shredded Cheddar Jack or Cheddar Cheese, divided
- 1 packet taco seasoning, I use low sodium
- 1 (6 or 7 ounce) packet Martha White cornbread mix
- 1 egg, lightly beaten
- 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
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.
- Enjoy!
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