Chicken Chili Cornbread Casserole Recipe

This is a super easy chicken casserole. If you like you could add rice to this chicken casserole and you would have rice chicken casserole. If you like more spice you could add some more chili peppers to this also called Mexican chicken casserole recipe. If don’t like spice in your meals you can leave off the chili peppers. I love this dish, i fix it a few times a year. Try this recipe and let me know how much you enjoyed this recipe.


no-stick cooking spray

2 cups chopped cooked chicken

1 (8 oz.) package shredded Monterey Jack cheese (2 cups)

1 (11 oz.) can Mexican-style corn, undrained

1 (8-1/2 oz.) cream-style corn

1 (4 oz.) can diced green chiles, undrained

2 tablespoons self-rising buttermilk enriched white-cornmeal mix

1 teaspoon chili powder

1 teaspoon ground cumin

1 tablespoon chopped cilantro

1/2 teaspoon salt


1 large egg

1 cup self-rising buttermilk enriched white cornmeal mix

3/4 cup milk

3 tablespoons vegetable oil


1. Heat oven to 400 degrees F. Coat a 9-inch square baking dish with no-stick cooking spray.

2. Combine chicken, cheese, Mexican-style corn, cream-style corn, chiles, 2 tablespoons cornmeal mix, chili powder, cumin, cilantro and salt. Spoon into prepared dish.

3. Beat egg in medium bowl. Stir in 1 cup cornmeal mix, milk and oil until smooth. Pour over the chicken mixture.

4. Bake 35 to 40 mixtures or until cornmeal is golden brown.

Servings: 6

Prep. Time: 10 to 15 Minutes

Bake Time: 35 to 40 Minutes

Total Time: 45 to 55 Minutes

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