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

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.