Spicy Chicken Casserole with Cornbread
Sarah Wilson
A very easy casserole that pulls together in a flash. Mike’s absolute favorite that we have for dinner sometimes twice a month.
ingredients
- 2 tbls Olive Oil
- 1 pkg Boneless Skinless Chicken Thighs (cut into bite-sized pieces)
- 1 envelope Taco Seasoning
- 1 - 15 oz Can Black Beans (drained and rinsed)
- 1 - 14 oz can Diced Tomatoes with Chilies (drained)
- 1 - 10 oz Can Mexican Style Corn (drained)
- 1 - 8 oz box Cornbread mix
directions
- 1
Heat oil in large skillet over medium heat. Cook chicken until no longer pink. Sprinkle with taco seasoning. Add beans, corn, and tomatoes and stir well. Transfer to a 2 quart casserole dish.
- 2
Prepare the cornbread mix according to package directions. Spread on top of the chicken mixture.
- 3
Bake at 350° for 30 minutes or until cornbread is golden brown.
notes
I make this ahead in the morning so it can just be tossed in the oven as soon as I get home.
Source: Sarah Wilson
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