Tasty Tex Mex Chicken Cornbread Casserole
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
Servings: 8 servings
Chef Alli
Save this Recipe
Ingredients
- 1/2 cup unsalted butter
- 1 teaspoon dried onion flakes
- 1/3 cup all-purpose flour
- 1 teaspoon chipotle sauce or minced chipotles
- 2 cups milk
- 3-4 cups frozen mixed vegetables, thawed slightly
- 3 cups cooked chopped chicken (I used 3 large boneless, skinless chicken breasts cooked until tender)
- 1-2 cups chicken broth
- kosher salt and freshly ground black pepper, to taste
- 2 boxes Jiffy corn muffin mix, 8.5 oz. each
- 1 cup frozen sweet corn, thawed (may substitute drained canned corn, if preferred)
- 1 tablespoon granulated sugar
- 4 ounces can diced green chilies
- 1-2 teaspoon 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
Instructions
- 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 tan in color.1/2 cup unsalted butter, 1 teaspoon dried onion flakes, 1/3 cup all-purpose flour
- 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.) Seasaon to taste with salt and pepper.1 teaspoon chipotle sauce or minced chipotles, 2 cups milk, 1-2 cups chicken broth, kosher salt and freshly ground black pepper, to taste
- Meanwhile, place the vegetables and chopped, cooked chicken into a greased 9x13-inch baking dish.3-4 cups frozen mixed vegetables, thawed slightly, 3 cups cooked chopped chicken (I used 3 large boneless, skinless chicken breasts cooked until tender)
- Pour the prepared sauce from the skillet evenly over the vegetables and chicken in the baking dish.
- In a large batter or mixing bowl, place both of the cornbread mixes along with the corn, sugar, green chilies, and Tex Mex seasoning.2 boxes Jiffy corn muffin mix, 8.5 oz. each, 1 cup frozen sweet corn, thawed (may substitute drained canned corn, if preferred), 1 tablespoon granulated sugar, 4 ounces can diced green chilies, 1-2 teaspoon of your favorite Tex Mex seasoning blend
- Add just enough milk, a little at time, to make the cornbread batter a nice, thick consistency.milk, to stir into the cornbread mixture just to make it a nice, very thick consistency
- Pour the prepared cornbread 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.sour cream, salsa fresca, cilantro, shredded cheese, as desired for toppings/garnishments
Nutrition
Calories: 460kcalCarbohydrates: 52gProtein: 18gFat: 20gSaturated Fat: 9gCholesterol: 62mgSodium: 643mgPotassium: 396mgFiber: 6gSugar: 15gVitamin A: 3319IUVitamin C: 10mgCalcium: 107mgIron: 3mg
Tried this recipe?Let us know how it was!