Best 11 Spicy Chicken And Cornbread Casserole Recipes

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Welcome to the journey of exploring the tantalizing flavors of spicy chicken and cornbread casserole, a delectable dish that promises to ignite your taste buds and satisfy your cravings. With its perfect blend of spicy chicken, creamy cornbread, and a symphony of aromatic spices, this casserole delivers a culinary experience that is sure to leave you wanting more. Get ready to embark on a culinary adventure as we explore the best recipes for this tantalizing dish, unraveling the secrets behind its enticing flavors and guiding you towards creating a masterpiece that will become a favorite in your kitchen.

Let's cook with our recipes!

MEXICAN CHICKEN CORNBREAD CASSEROLE



Mexican Chicken Cornbread Casserole image

This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.

Provided by Christin Mahrlig

Categories     Casserole

Time 30m

Number Of Ingredients 8

3 cups shredded cooked chicken, (I use a rotisserie chicken)
1 (11-ounce) can corn, (drained)
1 (10-ounce) can Rotel diced tomatoes with green chilies, (NOT drained)
1 packet taco seasoning, (I use low sodium)
1 cup sour cream
2 cups shredded Cheddar Jack or Cheddar Cheese, (divided)
1 (6 or 7 ounce) packet Martha White cornbread mix
1 egg, (lightly beaten)

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
  • Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
  • Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture.
  • Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges.

Nutrition Facts : Calories 489 kcal, ServingSize 1 serving

CHICKEN CORNBREAD CASSEROLE



Chicken Cornbread Casserole image

A creamy weeknight chicken casserole made with sour cream and a cornbread topping.

Provided by Christin Mahrlig

Categories     Casserole

Time 2h5m

Number Of Ingredients 15

1 package cornbread mix (6-ounce, I used Martha White Buttermilk)
1/2 cup canned corn
4 boneless, skinless chicken breasts
1 cup sour cream
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 piece of celery, (finely minced)
1/4 cup finely minced sweet onion
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
2 tablespoons butter, (melted)
1/2 cup shredded cheddar

Steps:

  • Bake cornbread mix according to package directions, adding 1/2 cup corn to the batter. Let cool and then crumble. This step can be done a day in advance.
  • Butter a 9X11-inch baking dish. Set aside.
  • In a medium bowl, mix together sour cream, lemon juice, Worcestershire sauce, celery, onion, garlic powder, red pepper flakes, black pepper, and salt.
  • Coat each chicken breast in the sour cream mixture and place in prepared dish. Pour remaining sour cream mixture over the chicken. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 350 degrees.
  • In a medium bowl, toss the cornbread crumbs with poultry seasoning and melted butter.
  • Remove chicken from refrigerator, top with cheddar cheese and then cornbread crumbs. Cover with foil and bake for 45 minutes. Uncover and bake another 10 minutes.

Nutrition Facts : Calories 541 kcal, ServingSize 1 serving

SPICY CHICKEN AND CORNBREAD - CASSEROLE



Spicy Chicken and Cornbread - Casserole image

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.

Provided by llk2day

Categories     One Dish Meal

Time 55m

Yield 10 serving(s)

Number Of Ingredients 13

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 1/4 ounce) can sliced olives, drained
1/2 cup medium salsa
1 tablespoon chicken soup base, paste (Smart and Final brand if interested) (optional)
1 (8 1/2 ounce) 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

Steps:

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

SPICY CHILI AND CORNMEAL CASSEROLE



Spicy Chili and Cornmeal Casserole image

This casserole has layers of big flavor from clever ingredients like spices, tomato paste, a chipotle pepper in adobo sauce and pickled jalapenos. That way we don't have to rely on too much cheese (which means extra fat) for a great-tasting dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
1 teaspoon tomato paste
Freshly ground black pepper
1 pound lean ground turkey
One 15-ounce can low-sodium black beans, rinsed and strained
One 15-ounce can no-salt-added diced tomatoes
1/2 cup low-sodium chicken broth
1/2 cup grated Parmesan
1 cup instant polenta
3/4 cup shredded Cheddar
1 tablespoon sliced pickled jalapenos, strained and chopped
Cooking spray
1 cup nonfat Greek yogurt
1 avocado, diced
1/2 cup chopped fresh cilantro
1 cup cherry tomatoes, quartered

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
  • Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.

Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 70 milligrams, Sodium 970 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 31 grams, Sugar 5 grams

FIREHOUSE CHILI AND CORNBREAD CASSEROLE



Firehouse Chili and Cornbread Casserole image

Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.

Provided by Chef John

Categories     Main Dish Recipes     Casserole Recipes

Time 2h

Yield 10

Number Of Ingredients 22

1 tablespoon olive oil
1 yellow onion, diced
2 teaspoons kosher salt, or more to taste
2 pounds ground beef
2 tablespoons all-purpose flour
½ cup diced poblano pepper
3 cloves garlic, crushed
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can fire-roasted crushed tomatoes
2 cups water, or as needed
1 (16 ounce) can kidney beans, rinsed and drained
2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
1 cup grated white Cheddar cheese, divided
2 large eggs
1 cup milk
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
  • Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
  • Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
  • Spoon or ladle into a dish and garnish with sour cream and cilantro.

Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g

CHICKEN CORNBREAD CASSEROLE



Chicken Cornbread Casserole image

I love this super easy chicken slow-cooker recipe because it tastes like Thanksgiving, but without all the hassle. It's such a hearty and delicious meal for the fall or winter season. -Nancy Barker, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 12

5 cups cubed cornbread
1/4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

Nutrition Facts : Calories 500 calories, Fat 21g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 1657mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 5g fiber), Protein 27g protein.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE



Southern Chicken-Cornbread Casserole image

There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.

Provided by Arlene Cummings

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 12

3 cups cubed (1 inch) cooked chicken breast
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 1/2 cups sour cream
1 cup milk
Salt and pepper to taste
2 cups shredded Cheddar cheese (8 oz)
3 green onions, chopped
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
2 tablespoons butter, melted

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
  • Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
  • Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1 g

CREAMY-SPICY CORNBREAD CHICKEN BAKE



Creamy-Spicy Cornbread Chicken Bake image

This chicken bake gets its creamy from condensed cream of chicken soup-and its spicy from a can of chopped green chiles in the cornbread mix.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup milk
1/2 tsp. garlic powder
1/4 tsp. pepper
2 cups chopped cooked chicken
1 cup frozen corn
2 green onions, sliced
2 Tbsp. chopped fresh cilantro
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 pkg. (8.5 oz.) corn muffin mix
1 can (4.5 oz.) chopped green chiles, drained

Steps:

  • Heat oven to 425°F.
  • Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
  • Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
  • Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.

Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

CHICKEN 'N' CORNBREAD BAKE



Chicken 'n' Cornbread Bake image

Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. It's often on the menu when I cook for my husband, our four children and their spouses and our grandkids. -Ann Hillmeyer, Sandia Park, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups cornbread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed

Steps:

  • Preheat oven to 325°. In a large saucepan, combine broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix. , Transfer to a greased 13x9-in. baking dish. Top with chicken. In a small bowl, combine sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter. , Bake, uncovered, 25-30 minutes or until heated through.

Nutrition Facts : Calories 441 calories, Fat 22g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1202mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD



Slow-Cooker Spicy Cheddar Chicken Cornbread image

Half chicken pot pie, half tamale pie, this slow-cooker chicken and cornbread dinner is a whole lot of delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 8

Number Of Ingredients 11

3 cups chopped cooked chicken
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (10 1/2 oz) condensed cream of chicken soup
1/2 cup milk
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 green onions, thinly sliced, white and green parts separated
2 jalapeño chiles, seeded and finely chopped (1/3 cup)
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
3 tablespoons butter, melted

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.
  • In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.
  • Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.

Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g

SPICY SOUTHWEST CHICKEN CASSEROLE



Spicy Southwest Chicken Casserole image

This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!

Provided by Lisa F.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
½ cup water, or as needed
1 large onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, partially drained
1 (14 ounce) can whole kernel corn, drained
¾ cup picante sauce
1 (4 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
4 (8 inch) flour tortillas
1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
  • Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
  • Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
  • Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g

Tips:

  • For a spicier casserole, use a hot variety of chili powder or add a pinch of cayenne pepper.
  • If you don't have cornbread mix on hand, you can use a package of cornbread muffin mix instead. Just follow the package directions for preparing the muffin mix and then crumble it into the casserole dish before baking.
  • To make the casserole ahead of time, prepare it according to the recipe and then refrigerate it for up to 24 hours. When you're ready to serve, bake the casserole as directed.
  • Serve the casserole with your favorite toppings, such as sour cream, shredded cheese, or diced avocado.

Conclusion:

This spicy chicken and cornbread casserole is a delicious and easy-to-make meal that's perfect for a weeknight dinner or a potluck. The combination of spicy chicken, cornbread, and cheese is sure to please everyone at the table. So next time you're looking for a hearty and flavorful casserole, give this recipe a try.

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