Southwestern Corn Bread Chicken Recipes

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SOUTHWEST CHICKEN AND CORN BREAD SALAD



Southwest Chicken and Corn Bread Salad image

This is a meal all by itself! It goes together in a snap using leftover cornbread and chicken.

Provided by Shirley

Categories     Salad

Time 3h30m

Yield 6

Number Of Ingredients 13

1 cup ranch dressing
½ cup salsa
6 stale corn bread muffins, coarsely crumbled
1 (16 ounce) can pinto beans, rinsed and drained
½ cup canned corn
1 (4 ounce) can chopped green chile peppers (such as Ortega®)
1 (2.25 ounce) can sliced black olives, drained
½ cup diced bell pepper
2 cups shredded cooked chicken
2 tablespoons crumbled cooked bacon
½ cup diced red onion
½ cup diced tomatoes
½ cup shredded Cheddar cheese

Steps:

  • Mix ranch dressing and salsa together in a small bowl.
  • Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 44.3 g, Cholesterol 46.9 mg, Fat 32.4 g, Fiber 7.4 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 1588.9 mg, Sugar 8.3 g

SOUTHWESTERN CORNBREAD CASSEROLE



Southwestern Cornbread Casserole image

Treat your family to a cheesy Southwestern casserole dinner that features chicken, Progresso® beans, corn, Betty Crocker® muffin mix, Old El Paso® salsa and enchilada sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 14

2 teaspoons vegetable oil
3 medium onions, chopped (1 1/2 cups)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup Old El Paso™ Thick 'n Chunky salsa
2 cups chopped cooked chicken
1/4 cup chopped fresh cilantro
2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
4 eggs
1 1/2 cups shredded Mexican cheese blend (6 oz)
Sliced fresh jalapeño chiles, if desired

Steps:

  • Heat oven to 350°F. Spray 8 (8-oz) individual baking dishes with cooking spray. In 10-inch skillet, heat oil over medium heat. Cook onions in oil 5 minutes, stirring occasionally, until tender.
  • In large bowl, mix beans, corn, tomatoes, enchilada sauce and salsa. Stir in chicken, cilantro and onions. Spoon mixture into baking dishes.
  • In medium bowl, stir muffin mix, milk and eggs just until moistened. Spoon topping by heaping spoonfuls over chicken mixture.
  • Bake uncovered 20 to 25 minutes or until filling is bubbly and topping is golden brown. Sprinkle with cheese blend. Bake 5 minutes longer or until cheese is melted. Garnish with jalapeños.

Nutrition Facts : Calories 447, Carbohydrate 54 g, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 868 mg

SOUTHERN CHICKEN-CORNBREAD CASSEROLE



Southern Chicken-Cornbread Casserole image

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.

Provided by Arlene Cummings

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

3 cups cubed (1 inch) cooked chicken breast
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 1/2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
3 green onions, chopped
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  • Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  • Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1 g

SOUTHWEST CHICKEN CORN CHOWDER



Southwest Chicken Corn Chowder image

"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13

1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies, drained
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 tablespoons shredded reduced-fat cheddar cheese
4-1/2 teaspoons chopped cilantro

Steps:

  • In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE



Southwestern Chicken, Squash, and Cornbread Casserole image

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!

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 19

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

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
  • 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.
  • 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.
  • 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.
  • Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
  • 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.
  • Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 45.6 g, Cholesterol 117.7 mg, Fat 29.2 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 15.2 g, Sodium 1269.4 mg, Sugar 9.7 g

SOUTHWESTERN CORNBREAD



Southwestern Cornbread image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
  • In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
  • Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

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