Spicy Chicken And Cornbread Casserole Recipes

CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

SPICY CHICKEN AND CORNBREAD - CASSEROLE

Steps:

• In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
• Stir in the taco seasoning.
• Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
• Blend together and pour into a greased 9x12 inch casserole dish.
• Mix, but do not bake the corn bread as directed on the package.
• Spread the uncooked cornbread mixture on top of the casserole.
• Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
• Bake in a hot oven at 350 degrees for 35-45 minutes.
• You want the cheese and the corn bread to turn a nice light golden brown color.
• If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.

CORNBREAD TOPPED SPICY CHICKEN CASSEROLE

Steps:

• Heat oil in large skillet over medium heat. Cook chicken until no longer pink.
• Sprinkle taco seasoning over chicken. Add black beans, tomatoes, corn, chilies, and salsa. Stir until well blended.
• Transfer to 2-quart casserole dish
• Prepare corn bread mix according to package directions, adding cheese and bell pepper. Spread over chicken mixture.
• Bake at 350 for 30 minutes or until cornbread is golden brown.

SPICY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside.
• Combine chicken broth, mushroom soup and undrained tomatoes.
• In a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. Repeat layers.
• Bake uncovered 45 minutes. Let stand 5 to 10 minutes before serving.