So let me start by saying that I had to look up how to spell the word “casserole.” Spelling has never been my strong suite. If you have ever come over to have dinner at our house, chances are pretty good that you’ve had this dish. It’s a staple of our family so I thought that I would do my first recipe on the blog. This is one our favorites. It’s a little spicy but not so spicy that the kids don’t eat it. I’ll throw in some modifications to it at the end so that if you make it, you can adapt it to fit your own tastes. Let’s start out with what is in the dish.
2 medium boneless skinless chicken breasts
1 can of black beans (drained)
1 can of cream corn
1 12oz bag of frozen corn
1 4oz can of fire roasted diced chiles
1 can of diced tomatoes (drained)
1 package of taco seasoning
1 package of sliced mozzarella cheese
1 8.5oz box of Jiffy Corn Muffin Mix
1/3 cup of milk (whichever milk you want. I use whole milk)
Preheat the oven to 250. Boil the chicken breasts in a large saucepan until they are cooked thoroughly and then pull them apart using two fork. The chicken should separate into small stringy pieces. Place the pulled chicken into a large mixing bowl.
Add the beans, cream corn, frozen corn, chiles, tomatoes, and taco seasoning into the bowl with the chicken. Mix it all together thoroughly.
Spread the mix into a 9″ x 13″ glass pan. Place the slices of mozzarella cheese on top of the mixture.
Prepare the Jiffy Corn Muffin Mix according to the directions on the box. Add the mix, egg, and milk and stir together. Usually, I use a fork to do this and it works pretty well. Spread the mix on top of the cheese slices.
Bake the casserole at 250 for 45 min.
Increase the oven temperature to 400. Bake the casserole for an additional 15 min or until the middle of the cornbread mix is baked through. If the edges start browning too quickly, decrease the oven temperature to make sure that the cornbread is cooked all the way without burning. Stick a fork into the middle of the dish. It should come out clean.
Eat the food Tina!
Here are some additional options.
Vegetarian (Not absolutely Vegan)
Substitute 2 cups of brown rice for the chicken. Brown rice and black beans in combination with each other provide all the essential amino acids to create a complete protein. When preparing the brown rice, try adding lime juice or lemon juice to water for a citrusy flavor. I’ve found flavoring rice by adding things to the water can go a long way in creating unique tastes without adding a lot of additional calories. If you are a strict vegan, then use a vegan cheese and a vegan cornbread mix. I have never used it, but Jiffy does have a vegetarian cornbread mix with directions on how to and what to substitute to make vegan cornbread.
If you’re like me, you like a little heat in your meals. You can add some heat to this one pretty easily. You can simply add red pepper flakes to the casserole mix. You could add some fresh diced jalapenos to the cornbread mix. Or you could substitute a hotter pepper for the fire roasted diced chiles. One time I made this, I added diced chipotle peppers in adobo sauce because ALDI doesn’t have the fire roasted diced chiles…I liked it a lot. The rest of my family couldn’t eat it.
More Cheese Please?
Because who doesn’t like more cheese in their life? You can add a cup of shredded cheddar cheese to the cornbread mix before you spread it on top. It adds more cheese and more flavor but also more calories and more expenses.
Well, that’s all for the first recipe. If you actually try it at home, please comment and let me know how you liked it or if you needed to make any modifications (i.e. cooking times and temps, etc.) If you did anything else to change the recipe with ingredients or something, please comment as well with what you did and how it turned out. Hope you enjoy this. As always, please follow the blog by clicking on the link in the lower right hand corner of the page. Thanks for reading.