Looking for a jiffy casserole that can feed a crowd? Here it is! This Tex Mex Chicken Cornbread Casserole is comfort food at it's finest - classic, easy, and hearty....all in a 9 x 13 pan. My family digs this casserole for an easy weeknight meal. #TexMex #chicken #potpie #casserole #easy #jiffy #comfortfood #hearty
3cupscooked chopped chicken (I used 3 large boneless, skinless chicken breasts cooked until tender)
3-4cups frozen mixed vegetables, thawed slightly
1tsp.dried onion flakes
1tsp.chipotle sauce or minced chipotles
kosher salt and freshly ground black pepper, to taste
2boxes Jiffy corn muffin mix, 8.5 oz. each
1 cup frozen sweet corn, thawed (may substitute drained canned corn, if preferred)
4oz.can diced green chilies
1-2tsp.of your favorite Tex Mex seasoning blend
milk, to stir into the cornbread mixture just to make it a nice, very thick consistency
sour cream, salsa fresca, cilantro, shredded cheese, as desired for toppings/garnishments optional
Preheat the oven to 350 degrees F.
In a large skillet over medium high heat, melt the butter, adding the onion flakes. Whisk the flour into the butter, allowing flour to cook with the butter for 1-2 minutes, until it's rather tan in color. Remove the skillet from the heat, then whisk in the chipotle sauce, and 2 cups of milk. Add the broth, a little at a time until the sauce is smooth and nicely thickened, whisking constantly. (Keep in the mind that this sauce will thicken a bit more as it cools.)
Meanwhile, place the vegetables and chopped, cooked chicken into a greased 9 x 13 baking dish. Pour the prepared sauce from the skillet over the vegetables and chicken.
In a batter bowl, place both of the cornbread mixes along with the corn, sugar, green chilies, and Tex Mex seasoning; add just enough milk, a little at time, to make the cornbread batter a nice, thick consistency. Pour the prepared batter over all the ingredients in the 9 x 13 pan.
Bake the casserole, uncovered, on the center rack of the oven for 35-40 minutes or until the cornbread topping is cooked throughout and golden brown on top; a knife just inserted into the center of the cornbread topping should come out clean. (Don't insert the knife past the cornbread topping or you will get down into the creamy part of the casserole and this will definitely stick to your knife, making you think the cornbread topping isn't fully cooked/done.)
Let the casserole rest for 10 minutes before serving; garnish as desired.