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.

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Only 8 Ingredients

Only 8 ingredients are needed for this easy weeknight recipe. The creamy chicken filling is a simple mixture of rotisserie chicken, canned corn, taco seasoning, rotel tomatoes, and sour cream.

For my casserole I used a packet of Martha White® Cotton Country Cornbread (6-ounce), but Martha White® makes a variety of cornbread mixes that could be used.

Use Rotisserie Chicken
To make this Mexican Chicken Cornbread Casserole super quick, easy, and stressfree, I used shredded chicken form a rotisserie chicken.

Mexican Chicken Cornbread Casserole Recipe Tip

If you remove the chicken from the bone right when you get home from the store and the meat is still warm, it is much quicker and easier to do. If I’m not going to use it right away, I put the meat in a large ziptop bag for later and pop it in the fridge.)

How To Make

I place the chicken in a bowl along with a small, drained can of corn, a can of Rotel diced tomatoes and green chilies, a packet of taco seasoning, 1 cup sour cream, and 1 cup Cheddar Jack (or just Cheddar) cheese. Give it a stir and transfer it to a 10-inch cast i...