Southwestern Chicken, Squash, and Cornbread Casserole
Description
Turn leftover chicken into a comforting casserole with summer squash, corn, and a golden brown cornbread topping.
Ingredients
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1 tablespoon extra-virgin olive oil
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1 cup sliced zucchini
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1 cup sliced yellow squash
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3 scallions, sliced
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1/2 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1 (15 1/4 ounce) can Southwest-style corn with poblano and red peppers, drained
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
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1 cup chopped cooked chicken
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1 pinch salt and ground black pepper to taste
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1 (13 ounce) can evaporated milk
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2 1/2 cups shredded Cheddar cheese
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1 tablespoon cornstarch
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1/4 cup chopped cilantro
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1 (6 ounce) package Mexican-style cornbread mix (such as Martha White®)
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2/3 cup milk
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1 egg
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1/2 jalapeno, sliced crosswise, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
2
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
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
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
Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
6
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
Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.