This super easy Mexican Chicken Cornbread Casserole can be made start to finish in 30 minutes. A creamy chicken filling with corn topped with cheesy cornbread.
Servings:6 | Calories:512 | Total Fat:25g | Chol:126mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 13g
65 %
Total Carb 40g
13 %
Fiber 4g
16 %
Sugars 12g
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Cholesterol 126mg
42 %
Sodium 699mg
29 %
Protein 33g
65 %
Calories:
29% Shredded Cheddar
27% Others combined
27% Cornbread mix
15% Cooked chicken
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 cups shredded cooked chicken (I use a rotisserie chicken) 1 (11 ounce) small can corn, drained 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained) 1 packet taco seasoning (I use low sodium) 1 cup sour cream 2 cups shredded Cheddar Jack or Cheddar Cheese, divided 1 packet (6 or 7 ounce) Martha White cornbread mix 1 egg, lightly beaten
Directions : View recipe directions on spicysouthernkitchen.com
