Chicken and Green Chile Cornbread Casserole
- 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
- 2-13 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)
- Preheat oven to 375.
- Spray cooking spray in 1 1/2 quart casserole dish.
- Layer chicken on the bottom, then corn.
- (If using frozen corn, there is no need to thaw or cook).
- Then layer half of the can of diced chiles.
- Reserve the rest of the chiles.
- Set aside while you make the sauce.
- Melt butter over medium heat.
- Whisk in flour, and let cook for 30 seconds or so, without browning.
- Whisk in 1/2 cup milk slowly until combined, then add 1 1/2 cups more.
- Add Mexican oregano, and let the sauce come to a simmer until thickened enough to coat the back of a spoon.
- Remove from heat and add 1 1/2 cups cheese, stir until melted.
- Pour sauce over chicken and vegetables.
- Mix Jiffy Mix according to directions using egg and remaining 1/3 cup milk, then add a splash more milk, and remaining green chiles.
- Pour cornbread batter over the sauce and chicken.
- Sprinkle remaining 1/2 cup cheese on top and bake for 30-40 minutes, until top is golden brown.
- If you are making this for kids, it is a little spicy.
- You can substitute monterey jack for some or all of the pepper jack.
chicken, green chiles, butter, flour, milk, oregano, mix, egg, pepper
Taken from tastykitchen.com/recipes/main-courses/chicken-and-green-chile-cornbread-casserole/ (may not work)