Mexican Chicken Cornbread Casserole

Mexican Chicken Cornbread Casserole

3 cups shredded cooked chicken, I use a rotisserie chicken
1 (11-ounce) can corn, drained
1 (10-ounce) can Rotel diced tomatoes with green chilies, NOT drained
1 packet taco seasoning, I use low sodium
1 cup sour cream
And so on.

  • First of all. Preheat oven to 375 degrees.
  • And then, In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
  • Next, Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
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