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Mexican Chicken Cornbread Casserole Recipe

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This recipe for Mexican Chicken Cornbread Casserole is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups shredded cooked chicken (I use a rotisserie chicken)
1 (11-ounce) small 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 packet (6 or 7 ounce) Martha White cornbread mix
1 egg, lightly beaten
Directions:
Directions:
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.

 

 

 

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