Cornbread Topped Spicy Chicken Casserole
Hearty, zesty, and irresistibly comforting, this Cornbread Topped Spicy Chicken Casserole is the perfect recipe for a crowd-pleasing dinner. Juicy, bite-sized pieces of chicken are combined with a medley of bold flavors, including diced tomatoes, black beans, and vibrant spices like cumin, chili powder, and smoked paprika. The savory filling is topped with a fluffy, golden cornbread layer, made from a quick and easy mix enhanced with milk, egg, and melted butter. Finished with a sprinkle of sharp cheddar cheese, this casserole bakes to perfection in just under an hour, making it a flavorful and satisfying choice for busy weeknights or casual gatherings. Serve it with a side salad or enjoy it as a one-dish meal that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 14-ounce can Canned diced tomatoes (with green chilies, if desired)
- 1 15-ounce can Black beans, rinsed and drained
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 1 8-ounce package Cornbread mix
- 1 large Egg
- 0.75 cup Milk
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat and cook the chicken until browned and cooked through (about 5-7 minutes). Remove from the skillet and set aside.
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the diced tomatoes, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Simmer for 5 minutes to allow the flavors to meld.
Return the cooked chicken to the skillet and stir to combine. Remove from heat and pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly on top.
In a mixing bowl, prepare the cornbread topping by combining the cornbread mix, egg, milk, and melted butter. Stir until just combined, being careful not to overmix.
Spread the cornbread batter evenly over the chicken mixture in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through. A toothpick inserted into the cornbread should come out clean.
Let the casserole rest for 5 minutes before serving. Enjoy your Cornbread Topped Spicy Chicken Casserole!
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 6221 mg | 270% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 86.6 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1722 mg | 132% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3272 mg | 70% | |
*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.
