Mexican Chicken Cornbread Casserole

March 16, 2024 - Country Cooking

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 iron pan or an appropriately sized casserole dish.

In another bowl, (or you can reuse the same one if you do a good job of scraping all the chicken mixture out!), combine the Martha White® cornbread mix, 1 egg, whatever liquid the package calls for, and 1 cup of  shredded Cheddar Jack cheese you used in the filling. Mix it together, pour on top of the filling, pop in the oven. About 25 minutes later you have a hot, delicious supper and barely any dishes to clean!

Variations and Substitutions

Add 1 cup of rinsed and drained black beans to the filling.

Add a finley diced jalapeno to the filling or you can scatter sliced jalapeno on top of the cornbread batter before baking.

Use 1 pound of cooked and crumbled ground beef in pplace of chicken.

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for 3 days. Reheat in the microwave.

Equipment Needed

You will need a 10-inch cast iron skillet for this recipe.

There are a million things you can do with cornbread besides using it to mop up your potlikker. Just look at the amazing pot luck recipes below.

Cornbread Waffles with Chili & Fixins’ from Brandi of The Country Cook

Cornbread Pan Sandwiches from Christy of Southern Plate

Kickin’ Crab Corn Muffins from Melissa of Melissa’s Southern Style Kitchen

Cheesy Chorizo Cornbread from Paula of Call Me PMC

Stuffed Peppers with Cornbread Crust from Robin of Add a Pinch

Mom’s Mexican Cornbread from Stacey of Southern Bite

Taco Cornbread Muffins from Stephanie of Plain Chicken

Mom’s Meaty Cornbread Skillet from Tina of Mommy’s Kitchen

More Mexican-Style Chicken Recipes

Mexican Chicken and Rice Casserole

One Pot Chicken Tortilla Pie

White Chicken Enchilada Casserole

Slow Cooker Chicken Tortilla Soup

Chipotle Chicken Enchilada Skillet

One Pot Creamy Chicken Enchilada Skillet


Mexican Chicken Cornbread Casserole

Spice up your dinner routine with this flavorful Mexican-inspired Chicken Cornbread Casserole recipe. It has a creamy chicken filling and a cheesy cornbread top. Makes a wonderful weeknight meal and can be made start to finish in 30 minutes.
Course Casserole, Dinner
Cuisine Southern, Tex-Mex
Keyword chicken
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 562kcal
Author Christin Mahrlig


3 cups shredded cooked chicken, I use a rotisserie chicken1 (11-ounce) can corn, drained1 (10-ounce) can Rotel diced tomatoes with green chilies, NOT drained1 packet taco seasoning, I use low sodium1 cup sour cream2 cups shredded Cheddar Jack or Cheddar Cheese, divided1 (6 or 7 ounce) packet Martha White cornbread mix1 egg, lightly beaten


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.


You can vary the spice level of this casserole from mild to very spicy through the taco seasoning and the Rotel tomatoes which come in varying spice levels. I use regular Rotel, but you can also find mild and hot.

Nutritional info is provided as an estimate only and will vary based on brands of products used.


Calories: 562kcal | Carbohydrates: 41g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 141mg | Sodium: 978mg | Potassium: 487mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1358IU | Vitamin C: 10mg | Calcium: 353mg | Iron: 3mg

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Originally published April 9, 2015.

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