Wednesday, September 10, 2008

Spicy Chicken Casserole with Corn Bread
Makes 4-6 servings
2 Tb. Olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg. Taco seasoning mix
1 can (about 15 oz.) Black beans, rinsed and drained
1 can (about 14 oz.) Diced tomatoes, drained
1 can (about 10 oz.) corn, drained
1 can (about 4 oz.) Diced mild green chiles, drained
½ cup salsa
1 box (about 8.5 oz.) Corn bread mix, plus ingredients to prepare mix
½ cup shredded cheddar cheese
1/4 cup chopped bell pepper, red or green
1. Preheat oven 350 degrees, spray 2 quart casserole dish with nonstick cooking spray; set aside.
2. Heat oil in large skillet over medium heat. Add chicken, cook and stir until no longer pink.
Sprinkle taco seasoning mix over chicken. Take off flame, then add beans, tomatoes, corn, chiles and salsa; stir until well blended. Transfer to prepared casserole dish.
3. Prepare corn bread mix according to package directions; stir in cheese and bell pepper. Spread batter over chicken mixture.
4. Bake 30 minutes or until corn bread is golden brown.
Side notes: We liked more cheese on this, so we used twice the amount, I believe.
Also, spread cornbread batter thinly and bake a bit longer for center to bake well.
Serve with sour cream for topping.
You can halve the green chiles if you want it a bit milder too.
DELICIOUS. Just the right blend of sweet and sassy.

1 comment:

jd said...

We tried this tonight and really enjoyed it! Thank you for sharing this on your website.