Chicken Casserole Dish (Print Version)
# Ingredients:
→ Base layer
01 -
A 16-ounce pack of cornbread mix
02 -
3/4 cup of milk
03 -
One large egg
04 -
One 7-ounce can of green chiles, drained
05 -
A 14.5-ounce can of creamed corn, with the liquid
→ Topping and filling
06 -
3 cups of chopped rotisserie chicken
07 -
A 10-ounce can of green enchilada sauce
08 -
2 tablespoons of taco seasoning, split into two portions
09 -
1 cup of shredded cheddar cheese
10 -
1/2 cup of shredded Monterey Jack cheese
# Instructions:
01 -
Turn on your oven and spray a 9x13-inch dish with non-stick spray to prepare it.
02 -
Grab a big bowl and stir together the cornbread mix, milk, egg, green chiles, 1/2 tablespoon of taco seasoning, and creamed corn. Spread this mixture evenly in the baking dish you prepped.
03 -
Pop it into the oven at 400°F for about 20-25 minutes, until the cornbread is just firm and lightly golden on top.
04 -
While you wait, take the chopped chicken and toss it in a bowl with the rest of the taco seasoning until everything's coated.
05 -
Once the cornbread's done, poke holes all over it using a wooden skewer. Pour the green enchilada sauce on top so it soaks in, then add the seasoned chicken and both cheeses as the final topping.
06 -
Put the dish back in the oven at 400°F for another 15 minutes. The cheese should be melted and turning golden brown around the edges. Let the dish sit for 5 minutes before you slice it up and serve.
# Notes:
01 -
The cornbread layer is meant to have a soft consistency, kind of like tamale dough.
02 -
You can swap the chicken for black beans, ground beef, or even shredded pork.
03 -
Tastes amazing with extras like fresh cilantro, salsa, sour cream, or a squeeze of lime.