Jalapeno Cornbread & Chicken Casserole
A healthy comfort food casserole combining savory chicken, zesty salsa verde, and a golden cornbread crust with a spicy kick. Perfect for an easy, high-protein dinner.
Equipment
- 9x9-inch Baking Dish
- Large skillet
- Mixing Bowl
Ingredients
Chicken Mixture
- 20 oz boneless skinless chicken breasts cubed into 1-inch pieces
- 1 medium onion diced
- 1/2 red bell pepper diced
- 1 tsp garlic powder
- 1 pinch salt and pepper
- 16 oz salsa verde
Cornbread Topping
- 1/3 cup low-fat milk
- 1 large egg
- 8.5 oz Jiffy cornbread mix 1 box
- 1 fresh jalapeno thinly sliced
Toppings
- plain Greek yogurt
- fresh cilantro
Instructions
- Heat your oven to 350°F and lightly spray a 9x9-inch baking dish with non-stick cooking spray.
- Place a large skillet over medium-high heat. Add the cubed chicken, diced onion, and red bell pepper. Sprinkle with the garlic powder, salt, and pepper. Cook for about 4 to 6 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Pour the zesty salsa verde into the skillet, stir to combine, and remove from the heat. Transfer this savory mixture into your prepared baking dish.
- In a medium mixing bowl, whisk together the low-fat milk and egg, then fold in the cornbread mix until just combined. Smooth this batter evenly over the chicken layer.
- Decorate the top with your fresh jalapeno slices (remove seeds first if you prefer a milder kick).
- Bake uncovered for 25 to 30 minutes, or until the cornbread topping is beautifully golden and set.
- Scoop onto plates, top with a refreshing dollop of Greek yogurt, sprinkle with fresh cilantro, and enjoy!
Notes
Nutritional Information (per serving): Calories: 373, Total Carbs: 19g, Net Carbs: 16g, Fats: 9g, Protein: 52g.
