Chicken Cornbread Casserole
Once again this is one of those amazing recipes that combines two of my favorite things cornbread and chicken casserole. To me it's kinda like a delicious, moist, Mexican cornbread with chicken, and I think its perfect served along side pinto beans, too. My little Tex Mex loving heart can't get enough of this recipe and it's become a new favorite in my dinner rotation.
Ingredients
Instructions
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Step 1
Preheat oven to 375 degrees and spray a 10-inch round pie plate or baking dish with non-stick spray.
In a medium sized bowl whisk together muffin mix, milk, and egg and set aside.
In a large bowl stir together chicken, Rotel, cheese, sour cream, cilantro, onion, jalapeno, cumin, and lime juice.
Stir muffin mixture into the chicken mixture until well combined. Pour mixture into prepared pan.
Bake until golden brown, about 30 minutes. Let stand for 5 minutes before serving. Serve with toppings.
Note
This is another delicious dish I found on Paula Deen's website, check it out for more easy home cooking favorites!
