Cornbread Topped Spicy Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
4 boneless skinless chicken breasts, cut into bite-size pieces |
1 (1 ounce) envelope taco seasoning |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) can mexican-style corn, drained |
1 (4 ounce) can diced chilies, drained |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/2 cup salsa |
1 (8 ounce) box cornbread mix, plus ingredients to prepare |
1/2 cup shredded cheddar cheese |
1/4 cup chopped red bell pepper |
Directions:
1. Heat oil in large skillet over medium heat. Cook chicken until no longer pink.
2. Sprinkle taco seasoning over chicken. Add black beans, tomatoes, corn, chilies, and salsa. Stir until well blended.
3. Transfer to 2-quart casserole dish
4. Prepare corn bread mix according to package directions, adding cheese and bell pepper. Spread over chicken mixture.
5. Bake at 350 for 30 minutes or until cornbread is golden brown.
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