The casserole is a family staple. It’s perfect for combining lots of flavors and textures into a hearty, no-fuss meal that can feed a crowd. In this Chicken Cornbread Casserole recipe, I use all of my favorite Tex Mex flavors to create a Southwestern twist on an old classic. #TexMex #casserole #dinnerideas
Tasty Tex Mex Cornbread Casserole
This casserole reminds me of a chicken pot pie but with the twist of a cornbread topping – my family loved it! I used Twisted Pepper brand seasoning to give it just the kick I needed, but feel free to kick it up a notch if your family prefers a spicier rendition. Do this by adding more chipotles or Tex Mex seasoning blend – this version is actually pretty mild.
Don’t forget to warm up your oven before baking. This ensures that your baking dish begins heating up immediately, which means dinner is on the table faster! If you’re wondering what casserole dish to use for your Chicken Cornbread Casserole, here is a great article I found weighing the pros and cons of each. Personally, I like a pretty ceramic baking dish that will keep the food hot (and pretty) from oven to table!
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If you’re looking for a more traditional Chicken Pot Pie recipe, look no further than right here! I’ll take you step by step through making a lattice top as well.
Printable Recipe for Tex Mex Cornbread Casserole:
Tex Mex Chicken Cornbread Casserole
- 3 cups cooked chopped chicken (3 boneless skinless chicken breasts or thighs, COOKED until tender!)
- 2 - 12 oz. bags frozen mixed vegetables
- 1/2 cup unsalted butter
- 1 tsp. dried onion flakes
- 1 tsp. chipotle sauce or minced chipotles
- 1/3 cup all-purpose flour
- 2 cups milk
- 1-2 cups chicken broth
- kosher salt and freshly ground black pepper to taste
- 2 boxes Jiffy corn muffin mix prepared according to box directions
- 14 oz. can cream-style corn
- 1 Tbs. granulated sugar
- 4 oz. can diced green chilies
- 1-2 tsp. of your favorite Tex Mex seasoning blend I love to use the Tex Mex Blend from Twisted Pepper....another favorite From the Land of Kansas product of mine!
- Toppings for serving the casserole such as sour cream, salsa fresca, cilantro, etc.
Preheat oven to 350 degrees F.
In a large skillet over medium high heat, melt butter with onion flakes. Whisk flour into butter, continuing to whisk, allowing flour to cook with the butter for 1-2 minutes. Whisk in the chipotle sauce, milk, and broth, a little at a time until sauce is smooth and thick.
Meanwhile, place vegetables and chopped chicken into a greased 9 x 13 baking dish. Pour the prepared sauce from the skillet over the vegetables and chicken, stirring gently to combine.
In a batter bowl, prepare cornbread mix as directed on the package, also adding in the can of cream style corn, sugar, green chilies, and Tex Mex seasoning; pour batter over ingredients in 9 x 13 pan.
Bake casserole, uncovered, on center rack of oven for 30-35 minutes or until cornbread topping is cooked throughout and golden brown on top.
Let casserole rest for 10 minutes before scooping up to serve, garnished as desired.
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Let’s Get You Cookin’,