Jalapeno Cornbread & Chicken Verde Bake
A simple and flavorful casserole with chicken, vegetables, and salsa verde topped with a hearty jalapeno cornbread and a dollop of plain Greek yogurt.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Casserole
Cuisine: Southwest
Servings: 4 -6
Author: Danielle | Krafted Koch
- 1 lb. chicken breasts cubed
- 1 med. onion diced
- 1/2 red bell pepper diced
- 1 jar 16oz. salsa verde
- 1 jalapeno
- 1 box jiffy cornbread mix
- 1/3 c. skim milk
- 1 egg
- Plain Greek Yogurt or sour cream
- Cilantro or Parsley for garnish optional
Preheat your oven to 350°.
Spray a large saute pan with non-stick spray and over high heat, cook your chicken, bell pepper and onions. Once the chicken is cooked through after about 4-6 minutes, add the jar of salsa verde and remove from the heat.
Pour the mixture into a sprayed 9"x9" baking pan.
In a separate bowl, stir together the jiffy cornbread mix, milk and egg until well combined. Pour this mixture on top of the chicken and vegetables.
Thinly slice the jalapenos into circles and use them to top the cornbread mixture.
Bake for 25-30 minutes until the cornbread is set.
Serve warm with a cool dollop of sour cream or plain Greek yogurt and sprinkle with cilantro or parsley.