Tex Mex Chicken Cornbread Casserole – CE
green salad
  • Clean Eating
  • freezable, one pan, poultry
Tex Mex Chicken Cornbread Casserole – CE
green salad
  • Clean Eating
  • freezable, one pan, poultry
Servings:

Ingredients

Prep
  • 1 deli roasted chicken
  • 14 oz canned black beans
  • 2 green onions
  • 12 oz salsa
  • 1 T chili powder
  • 1 1/2 C chicken broth
  • 1 C cornmeal
  • 1 t baking powder
  • 1 1/2 C shredded cheddar cheese
  • 4 T butter
On Cooking Day
  • 10 C salad greens

Instructions

To Assemble
  1. Shred chicken, chop green onions and rinse black beans. Add to 9×13 baking dish sprayed with nonstick spray.
  2. Mix in salsa and chili powder.
  3. In a bowl, mix cornmeal, baking powder, cheese and broth then spread over chicken mixture.
  4. Top with pats of butter. Cover with foil.
To Cook
  1. Uncover and bake in a 375 degree oven for 35-45 minutes or until cornbread is set.
  2. Serve with green salad.

Ingredients

Prep
  • 1 deli roasted chicken
  • 14 oz canned black beans
  • 2 green onions
  • 12 oz salsa
  • 1 T chili powder
  • 1 1/2 C chicken broth
  • 1 C cornmeal
  • 1 t baking powder
  • 1 1/2 C shredded cheddar cheese
  • 4 T butter
On Cooking Day
  • 10 C salad greens

Instructions

To Assemble
  1. Shred chicken, chop green onions and rinse black beans. Add to 9×13 baking dish sprayed with nonstick spray.
  2. Mix in salsa and chili powder.
  3. In a bowl, mix cornmeal, baking powder, cheese and broth then spread over chicken mixture.
  4. Top with pats of butter. Cover with foil.
To Cook
  1. Uncover and bake in a 375 degree oven for 35-45 minutes or until cornbread is set.
  2. Serve with green salad.

packaged cornbread mix may also be used in place of cornmeal mixture.  Be sure to add cheese.
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