Chicken and Green Chile Cornbread Casserole Recipe

Name: Chicken and Green Chile Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Diced Or Shredded Cooked Chicken; 1/2 cups Frozen Or Fresh Corn; 1 can (4 Oz. Size) Diced Green Chiles, Divided; 2 Tablespoons Butter; 2 Tablespoons Flour; 2-⅓ cups Milk, Plus A Dash More, Divided Use; 1 teaspoon Mexican Oregano; 1 box Jiffy Cornbread Mix (8.5 Ounce Box); 1 whole Egg; 2 cups Shredded Pepper Jack Cheese (Trader Joe's Has A Blend With Habanero, Divided Use)

Servings: persons

1
Preheat oven to 375.
2
Spray cooking spray in 1 1/2 quart casserole dish.
3
Layer chicken on the bottom, then corn.
4
(If using frozen corn, there is no need to thaw or cook).
5
Then layer half of the can of diced chiles.
6
Reserve the rest of the chiles.
7
Set aside while you make the sauce.
8
Melt butter over medium heat.
9
Whisk in flour, and let cook for 30 seconds or so, without browning.
10
Whisk in 1/2 cup milk slowly until combined, then add 1 1/2 cups more.
11
Add Mexican oregano, and let the sauce come to a simmer until thickened enough to coat the back of a spoon.
12
Remove from heat and add 1 1/2 cups cheese, stir until melted.
13
Pour sauce over chicken and vegetables.
14
Mix Jiffy Mix according to directions using egg and remaining 1/3 cup milk, then add a splash more milk, and remaining green chiles.
15
Pour cornbread batter over the sauce and chicken.
16
Sprinkle remaining 1/2 cup cheese on top and bake for 30-40 minutes, until top is golden brown.
17
If you are making this for kids, it is a little spicy.
18
You can substitute monterey jack for some or all of the pepper jack.

619

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 10 ingredients. The key ingredients include: 2 cups Diced Or Shredded Cooked Chicken, 1/2 cups Frozen Or Fresh Corn, 1 can (4 Oz. Size) Diced Green Chiles, Divided, 2 Tablespoons Butter, and more.

Yes, Chicken and Green Chile 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!

Chicken and Green Chile Cornbread Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions