Chicken Cornbread Casserole

Pat Megyesi

With some chicken, a box of corn bread mix, and a few pantry items, you can whip up a tasty Mexican-inspired casserole.

Modified from: "Pantry Raid" Chicken Enchilada Casserole

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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
  2. Mix tomato sauce, water, taco seasoning mix, chicken and chili powder together in a saucepan; bring to a simmer over medium heat.
  3. Mix in black beans, corn, and soup until thoroughly combined.
  4. Pour chicken mixture into prepared baking dish. Top with shredded cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
  5. Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.

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