Name: Southwestern Chicken, Squash, and Cornbread Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Extra-virgin olive oil - 1 tablespoon; Sliced zucchini - 1 cup; Sliced yellow squash - 1 cup; Scallions, sliced - 3; Chili powder - ½ teaspoon; Ground cumin - ½ teaspoon; Garlic powder - ½ teaspoon; Southwest-style corn with poblano and red peppers, drained - 1 (15.25 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®), drained - 1 (10 ounce) can; Chopped cooked chicken - 1 cup; Salt and ground black pepper to taste - 1 pinch; Evaporated milk - 1 (13 ounce) can; Shredded Cheddar cheese - 2 ½ cups; Cornstarch - 1 tablespoon; Chopped cilantro - ¼ cup; Mexican-style cornbread mix (such as Martha White®) - 1 (6 ounce) package; Milk - ⅔ cup; Egg - 1; Jalapeno, sliced crosswise, or to taste - ½

Southwestern Chicken, Squash, and Cornbread Casserole

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Southwestern Chicken, Squash, and Cornbread Casserole

1. Extra-virgin olive oil - 1 tablespoon

2. Sliced zucchini - 1 cup

3. Sliced yellow squash - 1 cup

4. Scallions, sliced - 3

5. Chili powder - ½ teaspoon

6. Ground cumin - ½ teaspoon

7. Garlic powder - ½ teaspoon

8. Southwest-style corn with poblano and red peppers, drained - 1 (15.25 ounce) can

9. Diced tomatoes and green chiles (such as RO*TEL®), drained - 1 (10 ounce) can

10. Chopped cooked chicken - 1 cup

11. Salt and ground black pepper to taste - 1 pinch

12. Evaporated milk - 1 (13 ounce) can

13. Shredded Cheddar cheese - 2 ½ cups

14. Cornstarch - 1 tablespoon

15. Chopped cilantro - ¼ cup

16. Mexican-style cornbread mix (such as Martha White®) - 1 (6 ounce) package

17. Milk - ⅔ cup

18. Egg - 1

19. Jalapeno, sliced crosswise, or to taste - ½

How to cook deliciously - Southwestern Chicken, Squash, and Cornbread Casserole

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.

2. Stage

Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.

3. Stage

Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.

4. Stage

Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.

5. Stage

Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.

6. Stage

Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.

7. Stage

Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.