Southwestern Chicken, Squash, and Cornbread Casserole

Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 549 Calories

Ingredients

• 1 egg
• 1 tablespoon cornstarch
• ⅔ cup milk
• ½ teaspoon garlic powder
• 1 pinch salt and ground black pepper to taste
• ½ teaspoon ground cumin
• 2 ½ cups shredded Cheddar cheese
• ½ teaspoon chili powder
• 1 cup sliced zucchini
• 1 tablespoon extra-virgin olive oil
• ¼ cup chopped cilantro
• 1 (13 ounce) can evaporated milk
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
• 1 cup sliced yellow squash
• 1 cup chopped cooked chicken
• 3 each scallions, sliced
• 1 (15.25 ounce) can Southwest-style corn with poblano and red peppers, drained
• 1 (6 ounce) package Mexican-style cornbread mix (such as Martha White®)
• ½ jalapeno, sliced crosswise, or to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.

Step 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.

Step 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.

Step 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.

Step 5

Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.

Step 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.

Step 7

Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.