Chick 'n Cornbread Casserole Recipe

Name: Chick 'n Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 1/4 ounce) can diced tomatoes, Drained; ¾ cup picante sauce; ¼ cup butter, melted; 1 (6 ounce) package cornbread stuffing mix, with seasoning packet; 1 chopped medium onion; 1 chopped medium red pepper; 2 tablespoons oil; 2 cups cooked chicken (chopped or shredded); 1 (8 3/4 ounce) can whole kernel corn, drained; ½ teaspoon cumin; 1 cup shredded reduced-fat monterey jack cheese; reduced-fat sour cream (optional); sliced ripe olives (optional); cooking spray

Servings: persons

1 (8 1/4 ounce) can diced tomatoes, Drained
¾ cup picante sauce
¼ cup butter, melted
1 (6 ounce) package cornbread stuffing mix, with seasoning packet
1 chopped medium onion
1 chopped medium red pepper
2 tablespoons oil
2 cups cooked chicken (chopped or shredded)
1 (8 3/4 ounce) can whole kernel corn, drained
½ teaspoon cumin
1 cup shredded reduced-fat monterey jack cheese
reduced-fat sour cream (optional)
sliced ripe olives (optional)
cooking spray

1
Pre-heat oven to 375 degrees.
2
Drain the diced tomatoes and reserve the juice.
3
Combine tomato juice and 1/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup.
4
Combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well.
5
Add stuffing crumbs, mixing just until crumbs are moistened.
6
Spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray.
7
Cook onion and pepper in oil in skillet until tender; remove from heat.
8
Stir in tomatoes, chicken, corn, remaining picante sauce and cumin.
9
Spoon over cornbread mixture.
10
Bake at 375 degrees for 15 minutes.
11
Cover with cheese; continue baking 5 minutes.
12
Top individual servings with sour cream and olives, if desired.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 1/4 ounce) can diced tomatoes, Drained, ¾ cup picante sauce, ¼ cup butter, melted, 1 (6 ounce) package cornbread stuffing mix, with seasoning packet, and more.

Yes, Chick 'n Cornbread Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chick 'n Cornbread Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions