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.
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.
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.
3 cups shredded cooked chicken, cooked, leftover or rotisserie
1 (11-ounce) small can corn, drained
1 (10 ounce) can Rotel diced tomatoes with green chilies (not drained)
1 packet taco seasoning
1 cup sour cream
2 cups shredded Cheddar Jack or Cheddar Cheese, divided
1 packet cornbread mix
1 egg, lightly beaten
Hot oven375F. n 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. Adapted