Spicy Chicken and Cornbread Casserole
Dive into bold flavors and comforting textures with this Spicy Chicken and Cornbread Casserole, a delightful twist on classic Southern cuisine. Perfectly seasoned shredded chicken is combined with sautéed peppers, onions, and a kick of jalapeño, simmered in juicy diced tomatoes with green chilies for a spicy, savory base. Topped with a golden cornbread layer and gooey melted cheddar cheese, this casserole is both hearty and crowd-pleasing. Ready in under an hour, this one-pan wonder is ideal for busy weeknights or casual gatherings. Garnish with fresh cilantro for a pop of color and extra zest. This easy casserole recipe offers the perfect balance of heat, creaminess, and crunch, sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 can (10 oz) diced tomatoes with green chilies (undrained)
- 1 cup frozen corn kernels
- 1.5 cups shredded cheddar cheese
- 1 package (8.5 oz) cornbread mix
- 0.5 cup milk
- 1 large egg
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet, shred it using two forks, and set aside.
In the same skillet, add the diced onion, red bell pepper, and jalapeño. Sauté for 3-4 minutes, or until the vegetables are softened.
Add the minced garlic, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir and cook for an additional 1 minute until fragrant.
Stir in the can of diced tomatoes with green chilies (including the liquid) and the frozen corn kernels. Let the mixture simmer for 3-5 minutes.
Add the shredded chicken back to the skillet and mix until well combined. Remove the skillet from heat.
Spread the chicken and vegetable mixture evenly in the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the top.
In a medium bowl, prepare the cornbread mix by combining the package contents with the milk and egg. Stir until just combined (do not overmix).
Pour the cornbread batter evenly over the chicken mixture in the baking dish, spreading it carefully to cover.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and fully cooked.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top and bake for an additional 5 minutes, or until the cheese is melted.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 12.6 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 268 mg | 21% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 489 mg | 10% | |
*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.
