Tex Mex Chicken Cornbread Casserole

October 17, 2018 | Recipes

Tex Mex Chicken Cornbread Casserole 

November's segment on KAKE features Twisted Pepper, a Kansas business that makes dip and soup mixes, seasonings, and spices to make all your favorite dishes even better. This recipe features the Twisted Pepper Tex Mex seasoning blend. You can watch the segment with Chef Alli and Twisted Pepper on KAKE. 

This casserole reminds me of a chicken pot pie but with the twist of a cornbread topping - my family loved it! And feel free to kick it up a notch if your fam prefers a spicier rendition by adding more chipotles or Tex Mex seasoning blend - this version is actually pretty mild. 

3 cups cooked, chopped chicken (3 

boneless skinless chicken breasts or 6 thighs, cooked until tender) 

2 - 12 oz. bags frozen mixed vegetables

1/2 cup unsalted butter

1 tsp. dried onion flakes 

1 tsp. chipotle sauce or minced chipotles

1/3 cup all-purpose flour

2 cups milk

1-2 cups chicken broth

kosher salt and freshly ground black pepper, to taste

2 boxes Jiffy corn muffin mix, prepared according to box directions

14 oz. can cream-style corn 

1 Tbs. granulated sugar

4 oz. can diced green chilies 

1-2 tsp. of your favorite Tex Mex seasoning blend (I love to use the Tex Mex Blend from Twisted Pepper....another favorite From the Land of Kansas product of mine!) 

Toppings for serving the casserole, such as sour cream, salsa fresca, cilantro, etc. 


Preheat oven to 350 degrees F. 

In a large skillet over medium high heat, melt butter with onion flakes. Whisk flour into butter, continuing to whisk, allowing flour to cook with the butter for 1-2 minutes. Whisk in the chipotle sauce, milk, and broth, a little at a time until sauce is smooth and thick. 

Meanwhile, place vegetables and chopped chicken into a greased 9 x 13 baking dish. Pour the prepared sauce from the skillet over the vegetables and chicken, stirring gently to combine. 

In a batter bowl, prepare cornbread mix as directed on the package, also adding in the can of cream style corn, sugar, green chilies, and Tex Mex seasoning; pour batter over ingredients in 9 x 13 pan. 

Bake casserole, uncovered, on center rack of oven for 30-35 minutes or until cornbread topping is cooked throughout and golden brown on top. 

Let casserole rest for 10 minutes before scooping up to serve, garnished as desired.