Name: Cornbread and Chicken Thigh Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Cooking spray -; Cornbread mix - 1 (8.5 ounce) package; Green onions, sliced, white parts and tops separated - 2 stalks; Water, or as needed - ½ cup; Shredded Cheddar-Monterey Jack cheese blend - 1 ounce; Olive oil - 1 teaspoon; Skinless, boneless chicken thighs, diced - 1 pound; Carrots, sliced - 1 (8 ounce) package; Fresh mushrooms, sliced - ½ (8 ounce) package; Red bell pepper, diced - 1 medium; Yellow onion, chopped - 1 medium; Jalapeno pepper, seeded and minced, or to taste - 1 medium; Cajun seasoning - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Water - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cornbread and Chicken Thigh Casserole

1. Cooking spray -

2. Cornbread mix - 1 (8.5 ounce) package

3. Green onions, sliced, white parts and tops separated - 2 stalks

4. Water, or as needed - ½ cup

5. Shredded Cheddar-Monterey Jack cheese blend - 1 ounce

6. Olive oil - 1 teaspoon

7. Skinless, boneless chicken thighs, diced - 1 pound

8. Carrots, sliced - 1 (8 ounce) package

9. Fresh mushrooms, sliced - ½ (8 ounce) package

10. Red bell pepper, diced - 1 medium

11. Yellow onion, chopped - 1 medium

12. Jalapeno pepper, seeded and minced, or to taste - 1 medium

13. Cajun seasoning - 2 teaspoons

14. Salt and ground black pepper to taste - 2 teaspoons

15. Water - ¼ cup

How to cook deliciously - Cornbread and Chicken Thigh Casserole

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.

2. Stage

Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.

3. Stage

Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water, Cheddar-Jack cheese, and green portions of green onions in a mixing bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.

4. Stage

Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeno, reserved white portions of green onions, Cajun seasoning, salt, and pepper. Cook and stir until chicken is no longer pink, 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened, 1 to 2 minutes.

5. Stage

Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don't worry if layer is thin.

6. Stage

Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.