Ingredients
Scale
- Cooking spray
- 3 cups shredded rotisserie chicken
- 1 (16 ounce) jar mild or medium chunky salsa
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup frozen corn
- 1 large jalapeño chile, seeded and finely chopped
- 1 (1 ounce) envelope taco seasoning
- 6 garlic cloves, finely chopped
- 2 cups shredded pepper Jack cheese
- 2 cups self-rising white or yellow cornmeal mix
- 1 1/2 cups whole buttermilk
- 1/4 cup olive oil
- 1 large egg
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Lightly coat a 13×9-inch baking dish with cooking spray.
- In a large bowl, mix the chicken, salsa, black beans, cream of chicken soup, corn, jalapeño, taco seasoning, and garlic.
- Transfer the mixture to the prepared dish and spread it into an even layer.
- Sprinkle the shredded pepper Jack cheese evenly over the chicken mixture.
- In a separate bowl, whisk together the cornmeal mix, buttermilk, olive oil, and egg until combined.
- Spread this cornbread batter evenly over the cheese layer.
- Bake for about 30 minutes, until the casserole is bubbly and the cornbread topping is golden brown.
Notes
- You can assemble the casserole a day ahead, cover it, and refrigerate it. Add 5-10 minutes to the baking time if baking from cold.
- To keep the cornbread moist, avoid overmixing the batter and do not overbake.
- You can substitute the pepper Jack with cheddar or a Mexican blend. Add diced bell peppers or onions if you like.
- Store leftovers in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 1320mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg