Spicy Chicken and Cornbread - Casserole

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.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 4  boneless skinless chicken breasts, cut into eight cubes
• 2  tablespoons olive oil
• 1 (1 ounce) envelope  taco seasoning
• 1  cup frozen corn, cooked as directed
• 2 (15 ounce) cans  s and w brand caribbean black beans
• 1 (7 ounce) can diced green chilies
• 1 (14 ounce) can diced tomatoes with jalapenos
• 1 (2 1/4ounce) can  sliced  olives, drained
• 1⁄2 cup  medium salsa
• 1  tablespoon  chicken soup base, paste (Smart and Final brand if interested) (optional)

• Corn bread cheese topping

• 1 (8 1/2ounce) package  sweet  cornbread mix (Jiffy brand)
• 1⁄2 cup  grated colby cheese or 1⁄2 cup cheddar cheese
• 1⁄2 cup  grated monterey jack cheese

Directions

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