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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

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.

Step 3

In the same skillet, add the diced onion, red bell pepper, and jalapeño. Sauté for 3-4 minutes, or until the vegetables are softened.

Step 4

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.

Step 5

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.

Step 6

Add the shredded chicken back to the skillet and mix until well combined. Remove the skillet from heat.

Step 7

Spread the chicken and vegetable mixture evenly in the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the top.

Step 8

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).

Step 9

Pour the cornbread batter evenly over the chicken mixture in the baking dish, spreading it carefully to cover.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and fully cooked.

Step 11

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.

Step 12

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

Serving size	(1508.2g)

Amount per serving	% Daily Value*
Calories	2366.9

Total Fat 103.9g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 412.1mg	0%
Sodium 6487.1mg	0%
Total Carbohydrate 284.6g	0%
Dietary Fiber 22.2g	0%
Total Sugars 87.8g
Protein 83.8g	0%

Vitamin D 107.4IU	0%
Calcium 2031.5mg	0%
Iron 12.7mg	0%
Potassium 2343.6mg	0%

*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.

Source of Calories

Fat: 38.8%

Protein: 13.9%

Carbs: 47.3%