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Jalapeno Cornbread & Chicken Verde Bake - Krafted Koch
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5 from 2 votes

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
Cook Time30 minutes
Total Time40 minutes
Course: Casserole
Cuisine: Southwest
Servings: 4 -6
Author: Danielle | Krafted Koch

Ingredients

  • 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

Instructions

  • 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.