Ingredients for Cornbread Topped Spicy Chicken Casserole
- Olive Oil
- Boneless Skinless Chicken Breasts
- 1 packet (1 ounce) taco seasoning
- 1 (15-ounce) can black beans (rinsed and drained)
- Mexican Style Corn
- 1 (4-ounce) can diced green chilies
- Diced Tomatoes
- 1 cup salsa
- Cornbread Mix
- Cheddar Cheese
- Red Bell Pepper
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How to Make Cornbread Topped Spicy Chicken Casserole
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1.5 lbs boneless, skinless chicken breasts and cook until no longer pink, about 6-8 minutes per side. Cut into bite-sized pieces.
- Sprinkle 1 packet (1 ounce) taco seasoning over the chicken.
- Add 1 (15-ounce) can black beans (rinsed and drained), 1 (14.5-ounce) can diced tomatoes (undrained), 1 cup frozen corn, 1 (4-ounce) can diced green chilies, and 1 cup salsa.
- Stir until all ingredients are well combined and heated through.
- Transfer the chicken mixture to a greased 2-quart casserole dish.
- Prepare your favorite cornbread mix according to package directions. Stir in 1/2 cup shredded cheddar cheese and 1/2 cup chopped bell pepper (any color).
- Spread the cornbread batter evenly over the chicken mixture.
- Bake at 350°F (175°C) for 30-35 minutes, or until the cornbread is golden brown and the casserole is bubbly.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
73g
Fat
31g
Carbs
29g