Southwestern Chicken, Squash, and Cornbread Casserole

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



  1. Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
  6. 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.
  7. 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.