Southwestern Chicken, Squash, and Cornbread Casserole
Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1tablespoon extra-virgin olive oil
- 1cup sliced zucchini
- 1cup sliced yellow squash
- 3each scallions, sliced
- ½teaspoon chili powder
- ½teaspoon ground cumin
- ½teaspoon 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
- 1cup chopped cooked chicken
- 1pinch salt and ground black pepper to taste
- 1(13 ounce) can evaporated milk
- 2½ cups shredded Cheddar cheese
- 1tablespoon cornstarch
- ¼cup chopped cilantro
- 1(6 ounce) package Mexican-style cornbread mix (such as Martha White®)
- ⅔cup milk
- 1egg
- ½jalapeno, sliced crosswise, or to taste
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.Step 2
Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.Step 3
Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.Step 4
Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.Step 5
Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.Step 6
Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.Step 7
Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.