Southwestern Chicken, Squash, and Cornbread Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Southwestern Chicken, Squash, and Cornbread Casserole Recipe). 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!

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 6

Yield: 1 7x11-inch casserole

Southwestern Chicken, Squash, and Cornbread Casserole Recipe

Ingredients

1 tablespoon extra-virgin olive oil

1 cup sliced zucchini

1 cup sliced yellow squash

3 scallions

sliced

½ teaspoon chili powder

½ teaspoon ground cumin

½ 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

salt and ground black pepper to taste

1 (13 ounce) can evaporated milk

2 ½ cups shredded Cheddar cheese

1 tablespoon cornstarch

¼ cup chopped cilantro

1 (6 ounce) package Mexican-style cornbread mix (such as Martha White®)

⅔ cup milk

1 egg

½ jalapeno

sliced crosswise

or to taste

Meat and Poultry

Directions

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.

Nutritional Information

Southwestern Chicken, Squash, and Cornbread Casserole Recipe

Servings Per Recipe:6

Calories: 548.6

% Daily Value *

Protein: 29g 58%

Carbohydrates: 45.6g 15%

Dietary Fiber: 3.2g 13%

Sugars: 9.7g

Fat: 29.2g 45%

Saturated Fat: 15.2g 76%

Cholesterol: 117.7mg 39%

Vitamin A Iu: 1429.9IU 29%

Niacin Equivalents: 8.5mg 65%

Vitamin B6: 0.4mg 24%

Vitamin C: 19.5mg 33%

Folate: 65.7mcg 16%

Calcium: 666.1mg 67%

Iron: 3.4mg 19%

Magnesium: 69.8mg 25%

Potassium: 625.5mg 18%

Sodium: 1269.4mg 51%

Thiamin: 0.1mg 13%

Calories From Fat: 262.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.