Jalapeno Cornbread and Chicken Casserole
A simple and flavorful casserole with chicken, vegetables, and salsa verde topped with a hearty jalapeno cornbread and a dollop of plain Greek yogurt.
Servings: 4
Calories: 373kcal
Equipment
Ingredients
Chicken Verde
- 20 ounces boneless skinless chicken breasts cubed
- 1 medium onion diced
- 1/2 red bell pepper diced
- 1 teaspoon garlic powder
- pinch of salt and pepper
- 16 ounce jar salsa verde
Cornbread
- 1/3 cup low fat milk
- 1 large egg
- 1 box 8.5 ounce jiffy cornbread mix
- 1 jalapeno
Garnishes
- plain Greek yogurt or sour cream
- fresh cilantro or parsley optional
Instructions
- Preheat oven to 350°.
- In a large skillet over medium high heat, add the chicken, bell pepper and onions to the pan. Season with salt, pepper and garlic powder.
- Cook the chicken and vegetables for 4-6 minutes, or until the chicken is cooked through.
- Add the jar of salsa verde and remove from the heat. Pour the mixture into a sprayed 9"x9" baking pan.
- Meanwhile, in a medium bowl, whisk the milk and egg and stir in the jiffy cornbread mix until well combined. Pour this mixture on top of the chicken and vegetable mixture.
- Thinly slice the jalapeño 1/8 inch thick and arrange them over the cornbread mixture.
- Bake for 25-30 minutes until the cornbread is set.
- Serve warm with a dollop of sour cream or plain Greek yogurt and sprinkle with cilantro or parsley. Enjoy!
Notes
If you want even more great jalapeno flavor, seed and dice and additional jalapeno and add it to the chicken and vegetable mixture.
Nutrition
Serving: 4-6 | Calories: 373kcal | Carbohydrates: 19g | Protein: 52g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 171mg | Sodium: 902mg | Fiber: 3g | Sugar: 9g