Cinco De Mayo Chicken Casserole Recipe

Name: Cinco De Mayo Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground cumin; 1/2 teaspoon onion powder; 1 teaspoon paprika; 1 tablespoon chili powder; 1 tablespoon salt; 1 lb chicken tenders, cut into cubes; 3 tablespoons olive oil, divided; 1 small red onion, dice; 1 cup frozen bell pepper, thawed; 2/3 cup frozen corn, thawed; 2 garlic cloves, chopped; 1 chipotle chile in adobo, chopped sauce reserved; 1 tablespoon reserved adobo sauce; 3/4 rice; 1 1/4 cups chicken broth; 3 ounces cream cheese; 2 tablespoons sour cream; 1/2 cup chunky salsa; 1 cup shredded cheddar cheese, divided; 1 (6 ounce) box cornbread mix

Servings: persons

1 teaspoon ground cumin
1/2 teaspoon onion powder
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon salt
1 lb chicken tenders, cut into cubes
3 tablespoons olive oil, divided
1 small red onion, dice
1 cup frozen bell pepper, thawed
2/3 cup frozen corn, thawed
2 garlic cloves, chopped
1 chipotle chile in adobo, chopped sauce reserved
1 tablespoon reserved adobo sauce
3/4 rice
1 1/4 cups chicken broth
3 ounces cream cheese
2 tablespoons sour cream
1/2 cup chunky salsa
1 cup shredded cheddar cheese, divided
1 (6 ounce) box cornbread mix

1
Preheat oven to 350u00b0F Lightly coat a 13x9 in baking dish with cooking spray.
2
In a medium bowl combine cumin, onion powder, paprika, salt, and chili powder. Add chicken and toss to coat. Set aside.
3
Heat a 12 inch saute pan over medium high heat and add 2 tbls oil. Saute red onion for 3 minutes. Add corn and bell peppers saute 5 minutes then add garlic. Saute until lightly browned, about 3 minutes more. Remove from pan and set aside.
4
In same pan over medium low heat add chipotle pepper, adobo sauce, remaining olive oil, and rice. Saute rice until sauce and oil are absorbed.
5
Add chicken broth, cream cheese, sour cream, and salsa. Heat to a simmer then add veggie mix. Cook for 5 minutes or until heat through and the cream cheese is incorporated.
6
Prepare corn bread as directed on package. Add 1/4 cup shredded cheese.
7
Add chicken to rice mixture and gently stir. Spoon chicken and rice into baking dish and top with remaining cheese. Spoon corn bread mix over the top of the cheese and spread evenly.
8
Place in oven for 35 minutes or until corn bread, tested with a toothpick comes out clean.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1 teaspoon paprika, 1 tablespoon chili powder, and more.

Yes, Cinco De Mayo Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cinco De Mayo Chicken Casserole

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