Aunt Dee's Cornbread Chicken Bake

Name: Aunt Dee's Cornbread Chicken Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: ***For the bake:***; 1 1/2 cups chicken, cooked and shredded; 1 (10-ounce) can diced tomatoes with green chilies, drained; 1 cup cheddar cheese, shredded; 1/2 cup sour cream; 1/4 cup fresh cilantro, chopped; 1 small red onion, diced; 1 jalapeño, seeded and chopped; 1 tablespoon ground cumin; 1 lime, juiced; 1 (8.5-ounce) box corn muffin mix; 1/3 cup whole milk; 1 large egg, lightly beaten; ***Optional toppings:***; sour cream, to taste; avocado, to taste, sliced; fresh cilantro, to taste, chopped

Chicken Casserole Diner-Style

Time: 45 minutes

Yield: 6 servings

About

All we know is that if it comes from Aunt Dee's kitchen, we want to be the ones eating it! And that's totally how we feel about Aunt Dee's Cornbread Chicken Bake. It's one of our favorites. She combines our favorite sweet and fluffy cornbread with some flavorful chicken, a little bit of that Tex-Mex spice, tender veggies, and some melty cheese to create a bake unlike any we've ever tasted before! She always has the best toppings for it, too, like creamy sour cream, healthy avocado slices, and fresh cilantro, which takes Aunt Dee's Cornbread Chicken Bake to another amazing level. You never have to ask us twice about coming to visit her! We love spending time with her, but also love her food so much and we hope that you do, too!

Ingredients

For the bake:
1 1/2 cups chicken, cooked and shredded
1 (10-ounce) can diced tomatoes with green chilies, drained
1 cup cheddar cheese, shredded
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1 small red onion, diced
1 jalapeño, seeded and chopped
1 tablespoon ground cumin
1 lime, juiced
1 (8.5-ounce) box corn muffin mix
1/3 cup whole milk
1 large egg, lightly beaten
Optional toppings:
sour cream, to taste
avocado, to taste, sliced
fresh cilantro, to taste, chopped

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Coat a 10-inch round baking dish with cooking spray.

Step 3 -In a large bowl, add the chicken, the tomatoes with chilies, the cheese, 1/2 cup of the sour cream, 1/4 cup of the cilantro, the onion, the jalapeño, the cumin, and the lime juice and stir to combine.

Step 4 -In another large bowl, add the corn muffin mix, the milk, and the egg and whisk to combine.

Step 5 -Stir the chicken mixture into the corn muffin mixture until well-combined.

Step 6 -Pour the chicken-corn muffin mixture into the prepared baking dish.

Step 7 -Bake the chicken mixture until it is golden-brown, about 30 minutes.

Step 8 -Let the bake stand for 5 minutes.

Step 9 -Serve the bake topped with the remaining sour cream, the avocado slices, and the extra cilantro.

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