Name: Mexican Chicken Cornbread Casserole
Yield: 6
Ingredients: 3 cups Shredded Rotisserie Chicken; 1 can Corn (drained); 1 can Diced Tomatoes with Green Chiles; 1 packet Taco Seasoning; 1 cup Sour Cream; 2 cups Shredded Cheddar Jack; 1 packet Cornbread Mix; 1 Egg

Mexican Chicken Cornbread Casserole

Thanks to rotisserie chicken, this tasty tex-mex inspired dish can be whipped up and in the oven within minutes.

Servings

Ingredients

3cups

Shredded Rotisserie Chicken
1can

Corndrained
1can

Diced Tomatoes with Green Chiles
1packet

Taco Seasoning
1cup

Sour Cream
2cups

Shredded Cheddar Jack
1packet

Cornbread Mix
1

Egg

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 mixture into a 10-inch cast iron pan.
In a separate mixing bowl, empty cornbread packet and mix with egg. Add the remaining 1 cup of cheese and mix until combined.
Pour cornbread over mixture in the skillet.
Bake in the oven for about 25 minutes.

Recipe Notes

Pro tip: Buy an extra rotisserie chicken or two next time you’re at the grocery store. Shred what you need for the week and freeze the rest in freezer-safe bags for flavorful cooked chicken in a flash!