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Southwestern Chicken, Squash, and Cornbread Casserole
Southwestern Chicken, Squash, and Cornbread Casserole
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Transform chicken leftovers into a cozy casserole with summer squash, sweet corn, and a crispy cornbread crust.
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 3 scallions, sliced
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 1 (15.25 ounce) can Southwest-style corn with poblano and red peppers, drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
  • 1 cup chopped cooked chicken
  • 1 pinch salt and ground black pepper to taste
  • 1 (13 ounce) can evaporated milk
  • 2.5 cups shredded Cheddar cheese
  • 0.25 cup chopped cilantro
  • 1 (6 ounce) package Mexican-style cornbread mix (such as Martha White®)
  • 0.66666668653488 cup milk
  • 0.5 jalapeno, sliced crosswise, or to taste
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously grease a 7x11-inch baking dish.
  • In a large skillet over medium heat, sauté zucchini and yellow squash in olive oil until tender, about 4 minutes. Add white and light green parts of scallions, chili powder, cumin, and garlic powder. Save scallion tops for garnish.
  • Combine drained corn, drained tomatoes, and chicken in a skillet. Cook until most of the liquid has evaporated, about 5 minutes, stirring occasionally. Season with salt and pepper, then transfer to a large mixing bowl.
  • In the same skillet, add evaporated milk. Toss Cheddar cheese with cornstarch and mix into the skillet; stir consistently until the cheese is melted and well combined, approximately 2 minutes. Finally, stir in the cilantro.
  • Drizzle the luscious cheese sauce over the vegetables and gently mix together. Sample and season to perfection.
  • In a large bowl, mix cornbread mix, milk, and egg until smooth. Pour the mixture over the casserole, filling it to the top, then evenly scatter jalapeno slices on top.
  • Bake in a preheated oven for 25 to 30 minutes until the cornbread is golden brown and set. Let it cool slightly before adding a finishing touch of scallion tops.

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