Mexican Chicken & Cornbread Casserole


Mexican Chicken & Cornbread Casserole

Submitted by Carolyn Brown


  • 1 1/4 cups chopped onions
  • 2 Tbsp. reduced-fat butter
  • 1 14.5 oz. can cream style corn
  • 1 1/4 cup chicken breast cooked & drained
  • 1 egg
  • 1 Tbsp. fat free milk
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder
  • 1 8.5 oz. box Jiffy corn muffin mix
  • 1/2 cup salsa
  • 1/2 cup fat free sour cream
  • 1/4 cup light Mexican blend cheese


  • Preheat oven to 425 degrees. Spray 9x9 baking pan. In a microwave-safe bowl, add onions and butter. Cook on high 4 minutes until soft. Set aside. In a large bowl, mix together cream style corn, chicken, egg, milk, chili powder, and cumin. Blend well. Stir in cornbread mix (only stir until blended). Spread batter into pan. Spoon cooked onions and remaining liquid evenly over the top. Using a rubber spatula, spread salsa evenly over the onions (won’t completely cover onions). Spread sour cream evenly over salsa (won’t completely cover). Sprinkle cheese evenly over top of the sour cream. Bake for 45 minutes so the entire casserole is heated through. It will be very golden brown. Let stand for 10 minutes before cutting. Casserole may be made ahead of time, refrigerated and reheated. Casserole also freezes well.