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    You are in: Home / Recipes / Spicy Chicken and Cornbread - Casserole Recipe
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    Spicy Chicken and Cornbread - Casserole

    Spicy Chicken and Cornbread -  Casserole. Photo by Chef #165326

    1/2 Photos of Spicy Chicken and Cornbread - Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Chef #165326's Note:

    This recipe is one that is a mixture of many simular recipes I have tried in the past, but none of them impressed me that much. So through many trials and failures I came up with my own combination of ingredients. I think it is quite good! So decided to share this recipe with you to see what you think.

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    Ingredients:

    Servings:

    Units: US | Metric

    Corn bread cheese topping

    Directions:

    1. 1
      In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
    2. 2
      Stir in the taco seasoning.
    3. 3
      Add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
    4. 4
      Blend together and pour into a greased 9x12 inch casserole dish.
    5. 5
      Mix, but do not bake the corn bread as directed on the package.
    6. 6
      Spread the uncooked cornbread mixture on top of the casserole.
    7. 7
      Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
    8. 8
      Bake in a hot oven at 350 degrees for 35-45 minutes.
    9. 9
      You want the cheese and the corn bread to turn a nice light golden brown color.
    10. 10
      If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.

    Ratings & Reviews:

    • on March 28, 2011

      55

      My husband and I really enjoy this recipe. We choose to leave the chicken out of it and just enjoy the rest of the casserole. The cheese on top makes for an absolutely delicious crispy crust. I use pepper jack cheese. I could not find the Carribean black beans so just added some brown sugar, lime juice and liquid smoke when I didn't "chicken" it but when I did I seasoned the chicken with smoked paprika. A delightful dish and on the list to make often, it's so colorful and healthy and wonderful! Thanks so much. Laurel

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2007

      55

      This recipe is so good, it is worth it to me to cook two pans, so that I can cut the "heat" for mineI. I increased the amount of chicken to 3 breasts for 5 servings.It is absolutely delicious. My husband loves spicy, hot. For his,I used Hot Taco seasoning & shredded Mexican mix of cheese. I take i/3 of the chicken & cook it separately, so that I can use 1 can of tomatoes without the jalopenos, & lo-sodium Taco seasoning. I doubled the corn & split the black beans between the two pans of chicken. I use an 8 X 8 square baaking dish for his portion & a smaller baking dish for mine. This dish keeps it's flavor even when leftover is reheated in the oven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2006

      55

      We have had simular but nothing as good as this. Thank you for creating this for us. The only thing I omited was the olives. Quite easy to make!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Spicy Chicken and Cornbread - Casserole

    Serving Size: 1 (246 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 358.7
     
    Calories from Fat 105
    29%
    Total Fat 11.7 g
    18%
    Saturated Fat 3.8 g
    19%
    Cholesterol 41.0 mg
    13%
    Sodium 1067.8 mg
    44%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 8.9 g
    35%
    Sugars 6.5 g
    26%
    Protein 21.5 g
    43%

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