Chick 'n Cornbread Casserole

READY IN: 30mins
Recipe by Annacia

This is a fast quick easy meal that is made in less then an half an hour. It's a savory casserole with a combination of stuffing mix, chicken and colorful vegetables.

Top Review by Michelle_My_Belle

First I'd like to list the changes I made, because I ended up not having the right things on hand but I don't think it really changed the taste of the recipe any on a large scale. First I used Enchilada sauce for the picante sauce. The only ingredient difference I saw was vinegar, so I added some. I also used stewed tomatoes and a can of mixed veggies, since I had neither diced tomatoes or corn lol. And finally cheddar cheese instead of monterey jack. My corn bread stuffing must have had the seasoning packet mixed in also. I baked for 20 minutes, then topped with cheese and put back in for 5. We found this to be interesting, but tasty all the same. The only thing I think I'd do next time is to bake longer or to put the corn bread stuffing on top to crisp up. Thanks for the recipe. ETA, i found this funny. I asked my bf is this was to go on the 'to make again list' and he proclaimed, 'as long as theres no lima beans (in the mixed veggies lol)

Ingredients Nutrition


  1. Pre-heat oven to 375 degrees.
  2. Drain the diced tomatoes and reserve the juice.
  3. Combine tomato juice and 1/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup.
  4. Combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well.
  5. Add stuffing crumbs, mixing just until crumbs are moistened.
  6. Spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray.
  7. Cook onion and pepper in oil in skillet until tender; remove from heat.
  8. Stir in tomatoes, chicken, corn, remaining picante sauce and cumin.
  9. Spoon over cornbread mixture.
  10. Bake at 375 degrees for 15 minutes.
  11. Cover with cheese; continue baking 5 minutes.
  12. Top individual servings with sour cream and olives, if desired.

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