Jalapeno Cornbread and Chicken Casserole is an easy and healthy baked casserole recipe with Mexican inspired flavors. It is filled with chicken breasts, vegetables and made with cornbread mix for a simple dinner the whole family will enjoy!
Chicken Cornbread Casserole
With cooler temperatures arriving, sometimes you just want a hearty dinner that is easy and wholesome. This Jalapeño Cornbread and Chicken Casserole is a delicious comfort food, loaded with flavor but lightened up!
A mix of seasoned chicken breasts, vegetables and salsa verde is topped with a jalapeno cornbread to make an easy casserole that the whole family will enjoy. This one dish meal hits all the boxes for a healthy and tasty dinner.
Jalapeño Cornbread Casserole
Jalapeños are a fantastic addition to recipes, because not only do they add some spice, but they have wonderful flavor. If you want to eliminate some of the spice, but keep the great flavor they provide, remove the seeds and ribs from the jalapeno. This is where most of the spice is held in the vegetable.
I love spicy food, but my kids and Midwest family can only handle a small amount of spice. For this Cornbread casserole, I like to pile the jalapeños on one side so I get more, which leaves the other side with no jalapeños for those who don’t like much spice.
How to make Chicken Verde Bake
To get started, grab a 20 ounce package of boneless skinless chicken breasts. Cube them into 1 inch pieces and add to a large skillet along with a diced onion and half red bell pepper. Season the chicken and vegetables with garlic powder, salt and pepper.
Cook the meat and veggies for 4-6 minutes, until the chicken is cooked through and no longer pink in the center. Add a 16 ounce can of salsa verde to the pan and remove from the heat.
Jiffy Cornbread Mixture
While the chicken is cooking, add 1/3 cup low fat milk and one large egg to a medium bowl and whisk. Add a box of Jiffy cornbread and mix just until well combined.
You can use 2% or whole fat milk if you want a richer cornbread.
Salsa Chicken and Cornbread
Spray a 9×9 casserole dish with non-stick cooking spray. Pour the chicken and salsa verde mixture into the pan. Spread the cornbread mixture over the chicken.
Thinly slice a jalapeño into 1/8 inch thick rings and arrange them over the cornbread mixture. Bake the casserole uncovered at 350F for 25-30 minutes, or until the cornbread is set.
Garnishes for Chicken Verde Casserole
Serve the small casserole with a dollop of sour cream or Greek yogurt. Top with some fresh cilantro or parsley if you have some on hand. Enjoy the soft cornbread paired with the savory chicken and vegetables for an amazing one dish meal.
Can I Double the Casserole?
This Chicken Cornbread Casserole serves 4 people. If you are wanting to serve a larger family, you can certainly double the casserole recipe.
Simply double all of the ingredients and bake in a 9×13 pan. You may have to add about 5 minutes to the baking time to cook the cornbread through.
More Hearty and Healthy Dinner Recipes
If you are looking for more hearty dinner recipes for this cool weather, be sure to check out some of our favorites below!
- Light Chipotle Chicken & Rice Stuffed Peppers – This wholesome dinner is a twist on stuffed peppers. Ground chicken and brown rice are stuffed in bell peppers with salsa, cheese and crunchy tortillas for a delicious meal.
- Turkey Noodle Casserole – This healthy recipe uses a mix of spaghetti and zucchini noodles. You get the great bite of pasta with the nutrition of vegetables, all packed into one casserole with classic lasagna flavors.
- Tuna Rice Muffins – These bite sized tuna rice casseroles topped with lemon butter are a family favorite dinner.
Jalapeno Cornbread and Chicken Casserole
Equipment
Ingredients
Chicken Verde
- 20 ounces boneless skinless chicken breasts cubed
- 1 medium onion diced
- 1/2 red bell pepper diced
- 1 teaspoon garlic powder
- pinch of salt and pepper
- 16 ounce jar salsa verde
Cornbread
- 1/3 cup low fat milk
- 1 large egg
- 1 box 8.5 ounce jiffy cornbread mix
- 1 jalapeno
Garnishes
- plain Greek yogurt or sour cream
- fresh cilantro or parsley optional
Instructions
- Preheat oven to 350°.
- In a large skillet over medium high heat, add the chicken, bell pepper and onions to the pan. Season with salt, pepper and garlic powder.
- Cook the chicken and vegetables for 4-6 minutes, or until the chicken is cooked through.
- Add the jar of salsa verde and remove from the heat. Pour the mixture into a sprayed 9"x9" baking pan.
- Meanwhile, in a medium bowl, whisk the milk and egg and stir in the jiffy cornbread mix until well combined. Pour this mixture on top of the chicken and vegetable mixture.
- Thinly slice the jalapeño 1/8 inch thick and arrange them over the cornbread mixture.
- Bake for 25-30 minutes until the cornbread is set.
- Serve warm with a dollop of sour cream or plain Greek yogurt and sprinkle with cilantro or parsley. Enjoy!
Megan says
What size box of corn bread?
Danielle Green says
A 8.5oz Jiffy corn bread is what I used.
Lauren @ Mess Makes Food says
Danielle! This is so attractive. At first time, I really wanna make this myself. Thankfully, all of my family members were like this. I had so fun dinner with a delicious meal. Thanks again.
Lauren @ Mess Makes Food says
Danielle! This is so attractive. At first time, I really wanna make this myself. Thankfully, all of my family members were like this. I had so fun dinner with a delicious meal. Thanks again.
Kaylin@EnticingHealthyEating says
Hello there! I am considering on making this dish this upcoming week for my fiance and I. He is quite picky when it comes to leftovers, so I was wondering if this dish does make good leftovers? I’m worried about the cornbread part of the dish. Thank you!
Danielle Green says
Hi Kaylin, the corn bread is going to loose a bit of it original texture after being stored and reheated. This isn’t a dish that will taste just the same for leftovers.
Kaylin@EnticingHealthyEating says
Thank you for the comments, Danielle! I figured it would be a lot different in texture. I just wonder if the picky fiance would like as such…I guess I can try it and see! I really like this recipe idea. Thank you!
Bonnie says
Such a quick and easy dish but it is very tasty. My boyfriend says it’s one of his favorite dishes. Thanks for sharing.
Danielle Green says
So glad you both enjoyed it!
Megan says
Have you tried freezing this? I was thinking of making double and freezing one (I’m freezing meals for after baby girl arrives in a couple of weeks). It seems like it should freeze okay but I wondered if you had done it and had tips. I guess you really have to bake it and then freeze it which means it’s not a PERFECT freezer meal but seems like it would be good enough and would like some variety besides pasta meals.
Danielle | Krafted Koch says
congrats on your impending little one! I have never tried freezing this recipe and honestly I would be a bit hesitant to do so with the cornbread. If you were wanting to freeze this recipe I would recommend freezing the base layer with the chicken and salsa verde in a freezer friendly pan and then when you go to bake it thaw it out and just add the cornbread layer on top that you could mix together in a matter of minutes. If you are tired of pasta dishes and looking for more freezer friendly options I would suggest one of my stuffed pepper recipes which freeze great. Best of luck!
Megan says
Good to know. I haven’t done it but in my head cornbread seems like it would freeze well. I will look at some of your other pepper recipes! Thanks!
Bobbi's Kozy Kitchen says
Yes yes and MORE yes!! This casserole just sounds amazing!
Danielle | Krafted Koch says
Thanks Bobbi!
Bobbi's Kozy Kitchen says
Yes yes and MORE yes!! This casserole just sounds amazing!
Brianna says
For some reason I feel like this should have some shredded cheese in it?
Danielle | Krafted Koch says
Brianna, shredded cheese would be a great addition to this. I was going for a healthier meal with this, so I didn’t add any, but you could easily add a couple of cups of shredded cheddar over the chicken before you pour your cornbread mix over it.
Megan says
This looks great and I can’t wait to make it. What size jar of salsa verde though? I usually buy a really big one, so I need to know how much to add.
Danielle | Krafted Koch says
Hi Megan, I use a 16 oz. jar of salsa verde. I hope you enjoy it!
Julie @ Julie's Eats & Treats says
I’m guessing you know more about what’s going on with the farm than you let on! Love that this combines all aspects of a meal in one dish and it’s lightened up!
Danielle | Krafted Koch says
Haha, not sure about that, you probably know more about what is going on the farm than I do and you aren’t even living on the farm! 🙂
Thalia @ butter and brioche says
i have never tried cornbread before! definitely inspired to recreate this recipe now.. looks delicious!
Danielle | Krafted Koch says
Thanks Thalia, I didn’t grow up in a family ever eating cornbread, but have enjoyed it once I began cooking for myself.
Jaren (Diary of a Recipe Collector) says
I love jalapeno cornbread, but I’ve never had a version like this one. It looks so darn yummy!
Danielle | Krafted Koch says
Thanks Jaren!
CakePants says
This looks and sounds fantastic!! I’m right there with you on not always wanting to plan for and prepare an entree plus side dishes, so casseroles are pretty much my favorite things ever. Looking forward to trying this!
Danielle | Krafted Koch says
I hope you enjoy it, I love a good one-dish meal that is well-balanced, and this definitely fits the bill!
Kathi @ Deliciously Yum! says
This casserole sounds beyond delicious. All of the flavors are fabulous on their own, but I bet they’re even more amazing in this dish. Love the jalapeno slices on top 😉
Danielle | Krafted Koch says
Thanks Kathi, it really is such a simple and great dinner that I love making.
Christie - Food Done Light says
This sounds so delicious. I love to use salsa verde. The cornbread topping puts it over the top. Yum!
Danielle | Krafted Koch says
Thanks Christie, salsa verde is something I only started using a couple of years ago, but have come to love it!