Chicken Souiza Cornbread Casserole
Indulge in the bold flavors of this Chicken Souiza Cornbread Casserole, a crowd-pleasing fusion of zesty green enchilada sauce, tender shredded chicken, and cheesy goodness, all nestled between layers of fluffy cornbread. This easy-to-make casserole combines creamy sour cream, diced green chiles, and a duo of shredded pepper jack and cheddar cheeses for a comforting, Southwestern-inspired meal that's perfect for weeknight dinners or potlucks. With just 15 minutes of prep and a golden-bubbly finish in the oven, this casserole is as simple as it is satisfying. Garnish with fresh cilantro for a bright, herby touch, and serve it warm for a dinner everyone will love. Keywords: Chicken Souiza Cornbread Casserole, Southwestern casserole, cheesy chicken recipes, easy weeknight dinner, cornbread casserole recipe.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 cup Green enchilada sauce
- 1 cup Sour cream
- 1 cup Shredded pepper jack cheese
- 1 cup Shredded cheddar cheese
- 4 oz Canned diced green chiles
- 1 box Cornbread mix
- as per package instructions Milk (as required by cornbread mix)
- as per package instructions Egg (as required by cornbread mix)
- 1 tbsp Butter (optional, for greasing)
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.
In a large mixing bowl, combine the shredded chicken, green enchilada sauce, sour cream, shredded pepper jack cheese, and diced green chiles. Mix well to coat the chicken evenly.
Prepare the cornbread batter according to the package instructions, using the recommended amount of milk and egg.
Spread half of the prepared cornbread batter evenly into the bottom of the greased casserole dish.
Layer the chicken mixture evenly on top of the cornbread layer.
Pour the remaining cornbread batter over the chicken mixture, spreading it gently to cover as much as possible. It’s okay if a bit of the filling peeks through.
Sprinkle the shredded cheddar cheese evenly over the top layer of cornbread batter.
Bake the casserole in the preheated oven for 35 minutes, or until the top is golden brown and the cheese is bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 18.7 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 413 mg | 32% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
