Cornbread and Chicken Thigh Casserole
Description
Boneless chicken thighs and fresh vegetables are baked with a cheesy cornbread topping in this easy, family-friendly casserole recipe.
Ingredients
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cooking spray
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1 (8 1/2 ounce) package cornbread mix
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2 stalks green onions, sliced, white parts and tops separated
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1/2 cup water, or as needed
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1 ounce shredded Cheddar-Monterey Jack cheese blend
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1 teaspoon olive oil
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1 pound skinless, boneless chicken thighs, diced
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1 (8 ounce) package carrots, sliced
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1/2 (8 ounce) package fresh mushrooms, sliced
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1 medium red bell pepper, diced
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1 medium yellow onion, chopped
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1 medium jalapeno pepper, seeded and minced, or to taste
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2 teaspoons Cajun seasoning
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salt and ground black pepper to taste
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1/4 cup water
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 1 1/2- to 2-quart casserole dish with cooking spray.
2
Set aside 2 tablespoons cornbread mix and white portions of green onions for filling.
3
Make cornbread topping: Combine remaining cornbread mix with 1/2 cup water, Cheddar-Monterey Jack cheese, and green portions of green onions in a large bowl; stir to combine. Add additional water, 1 tablespoon at a time, until fully combined and a thick, spreadable batter forms. Set aside.
4
Make chicken and vegetable filling: Heat olive oil in a large nonstick pan over medium-high heat. Add chicken, carrots, mushrooms, bell pepper, onion, jalapeño, reserved white portions of green onions, Cajun seasoning, salt, and black pepper. Cook 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
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
Bake in the preheated oven until browned and bubbly, 20 to 25 minutes. Let rest for 5 minutes before serving.