Skinny Mexican Style Chicken and Cornbread Casserole

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mexican cornbread casseole

My husband and I love this main course casserole so much, we ended up eating it 3 days in a row! I hope you get a chance to try it. Each serving has 323 calories, 8 grams of fat and 11 Weight Watchers SmartPoints. It’s a real cinch to make, freezes great and only needs a side salad to serve with it! Easy, right and did I mention that it’s absolutely DELICIOUS?

Prep Time: 15 minutes
Bake Time: 45 minutes


1¼ cups onions, chopped

2 tablespoons reduced-fat butter or Smart Balance Light

1 (14.5 oz) can cream-style corn

1¼ cups chicken breast, cooked and diced, see shopping tips

1 egg, I love Egg-Land’s Best eggs

1 tablespoon fat-free milk

¼ teaspoon cumin

¼ teaspoon chili powder

1 (8.5 oz) box Jiffy’s Corn Muffin Mix, see shopping tips

½ cup salsa, I used Pace Medium Chunky Salsa or use your favorite

½ cup fat-free sour cream

¼ cup Light Mexican Blend Cheese or light cheddar cheese


1. Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.

2. In a microwave safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.

3. In a large bowl, mix together the cream-style corn, chicken, egg, milk, chili powder and cumin. Blend well. Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan.

4. Spoon cooked onions and liquid left in the bowl evenly over the top.

5. Using a rubber spatula, carefully spread the salsa evenly over the onions.  It won’t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also won’t completely cover the entire casserole.

6. Sprinkle the cheese evenly over the top of the sour cream.

7. Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.

8. Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated and reheated. It also freezes great.

Makes 6 servings (each serving, 1 slice)

Shopping Tips

Most supermarkets sell Jiffy corn muffin mix in the baking aisle. If you can’t find it use another brand that is about 8.5 ounces.

Trader Joe’s sells packages of cooked, sliced or chopped, chicken breasts that are really tasty.  If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this dish.

Weight Watchers SmartPoints 11
Weight Watchers POINTS PLUS 8
Weight Watchers
(old points) 6

SKINNY FACTS: for 1 slice
323 calories, 8g fat, 3g sat. fat, 56mg chol, 15g protein, 44g carbs, 4g fiber, 824mg sodium, 14g sugar

FAT FACTS: for 1 slice using full fat ingredients
476 calories, 24g fat, 20g protein, 43g carbs, 1050mg sodium, 14g sugar

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61 Responses to “Skinny Mexican Style Chicken and Cornbread Casserole”

  1. Bev Says:

    In the ingredients list, “1 tablespoon fat-free” (item just below eggs) looks like it should be “1 tablespoon fat-free milk”.

  2. admin Says:

    You are so right Bev. Thanks for your help! I just added it to the recipe.

  3. Rhonda Says:

    Sorry to bother you, but the ingredient under egg just says Fat Free… Can you finish that line please

  4. admin Says:

    Oops…Thanks so much for letting me know Rhonda! It’s fat-free milk and I just added it to the recipe.

  5. Jeni Says:

    I love a casserole, and the fact that it is skinny makes it even better.

  6. admin Says:

    Thanks Jeni. It’s a really yummy one to try. I hope you like it!

  7. Brenda Says:

    I confess I was reluctant to try, but did anyway. It’s a keeper. The critics loved it. Thanks!

  8. admin Says:

    Oh wonderful Brenda. I’m so glad and relieved everyone ended up loving it! There’s nothing worse that spending the time in the kitchen and not liking the results.

  9. Jessica Says:

    If you don’t buy the packaged chicken how would you recommend cooking it?

  10. admin Says:

    Jessica, Here’s my favorite, quickest way to cook boneless, skinless chicken breasts:
    1. Place chicken breast on a plate or dish. Squeeze 1 lemon over the breasts. Marinate in the refrigerator for at least 20 minutes or up to a few hours.
    2. Coat a nonstick pan with cooking spray. Add the chicken breasts. Sprinkle with a little salt and pepper. Cook for about 4 minutes. Turn over and continue to cook for 4-5 minutes until cooked through. You can cut open 1 breast to make sure it’s white and no longer pink inside.
    3. Remove from pan. Cool slightly and cut into bite size pieces.

    This chicken works great for adding to soups, casseroles or salads.
    I hope this helps Jessica!
    Best regards,

  11. Diane Balch Says:

    So hearty for a low cal recipe… I hope you are bringing this by foodie friday today.

  12. admin Says:

    Thanks Diane. Will do!

  13. Kathie Says:

    I found you from the Mop it up Mondays link up. I would love to have you come share your post with my readers over at Sassy Little Lady’s Show and Tell Saturday. Hope to see you there!


  14. admin Says:

    Sounds like fun Kathie…Thanks for the invite!

  15. Kathie Says:

    Thank you for linking up with me for Show and Tell Saturday at Sassy Little Lady! Be sure to stop by next week!

  16. admin Says:

    My pleasure Kathie. Thanks so much for hosting your fun link party!

  17. HungryLittleGirl Says:

    I just pinned this. I had no idea a cornbread casserole was possible to be skinny! I am so loving this! Thank you so much for sharing this at Wednesday Extravaganza – see you there again next week with more deliciousness :)

  18. admin Says:

    Wow…Thanks for sharing it on Pinterest. It’s one of my very favorite casseroles! See you on Wednesday at your link party!!!

  19. Jennifer Says:

    How big of a slice for the searving?

  20. admin Says:

    Jennifer, to make each slice the proper size to match my skinny facts, first slice the entire casserole in half, straight down. Next, cut 3 slices evenly straight across to create 6 slices. This should make all 6 slices the same size. I hope this helps and I hope you love this casserole!
    With best wishes,

  21. Melanie Says:

    I was weary about making this but it was delicious. My husband loved it as well.

  22. admin Says:

    I’m so glad you both enjoyed this recipe, Melanie. Thanks for the feedback!

  23. Lauren Says:

    I don’t have cream style corn..just regular canned corn. Anything else I should add? I can’t wait to try it :)

  24. admin Says:

    Lauren, I think you can drain the juice from the can of corn and add to a small bowl. Mix in a little reduced-fat or non-fat milk and a little flour. Mix to blend. Be sure it has a slightly thick, creamy consistency. Add a little more flour or milk, if needed.
    That should work. I’d love to hear how it turned out!
    Best regards,

  25. Weekly Healthy-ish Meal Plan 2/17/2013 Says:

    […] Friday – Skinny Mexican Style Chicken and Cornbread Casserole […]

  26. admin Says:

    Jayme, thanks so much for sharing my Skinny Mexican Style Chicken and Cornbread Casserole! It’s one of my all time favorites.
    Wishing you all the best,

  27. Ericka Says:

    This looks like a great healthy recipe that would be very filling as well! Thanks for sharing on Foodie Friends Friday!

  28. admin Says:

    Thanks so much Ericka for hosting your Foodie Friends Friday every week!

  29. Shauna {The Best Blog Recipes} Says:

    This recipe looks so fantastic! I am definitely going to have to try this one :)

    Thanks for sharing at my weekend link party last week!

  30. admin Says:

    Thanks so much for hosting each week Shauna!

  31. Crystal C Says:

    You mention freezes well, which go you suggest, freeze before or after cooking?

  32. admin Says:

    Crystal, I suggest you bake it first, let cool and then freeze!
    I hope you enjoy it.
    Best wishes,

  33. Silvia Says:

    Could you use plain yogurt in place of sour cream?

  34. admin Says:

    Silvia, you sure could use yogurt. I hope you enjoy this casserole…It’s one of my favorites!
    With best wishes,

  35. Terri Says:

    Yum, yum! Can’t wait to try it.

    Found you on Sew Linky Party.

  36. admin Says:

    Thanks so much Terri…I hope you enjoy it!
    All the best,

  37. June Says:

    Stopping over from Create with Joy – recipe looks like a winner – I’m always looking for ideas that freeze well for my dad. Thanks for sharing!

  38. admin Says:

    Thanks so much June…I hope your dad enjoys it!
    My best,

  39. Jeni Says:

    This looks very good! I love casseroles!

  40. admin Says:

    Thanks Jeni!

  41. Becky Says:

    I have two babies in diapers so try to get my meals made during their naps. Would you recommend assembling it and waiting to bake it at dinner time, or baking it during the day and reheating?

    (I love this dish and make it at least once a month. I’ve also made it for friends with new babies since it is freezer friendly. I always get rave reviews!)

  42. admin Says:

    Wow Becky, sounds like you have your hands full! I would bake this casserole earlier in the day or the day before and reheat just before you serve it.
    I’m so delighted you and your friends enjoy this casserole! It’s one of my favorites.
    With my very best wishes,

  43. Jenn Says:

    Have you tried it without chicken and was it still delicious?

  44. admin Says:

    I haven’t Jenn but I bet it would still taste yummy. If you decide too, I’d love to hear how it turned out!
    Best of luck,

  45. Tracy Says:

    Made this for the first time about a month ago and hubby declared it his new favorite dinner, so we are having it again tonight for his birthday. Thank you!

  46. admin Says:

    Thanks so much for your fantastic feedback Tracy. Happy Birthday to your husband. Small world…Looks like we share the same birthday!!!
    Enjoy your dinner,

  47. Tracy Says:

    When reheating, how long and at what temp do you recommend (if refrigerated)?

  48. admin Says:

    Tracy, If you’re looking to reheat the entire casserole, either heat in the microwave for about 5 minutes, until heated throughout. Or, heat in a preheated 350 degree oven for about 10-15 minutes until heated through.
    If it’s just a few slices, place on a plate and heat the microwave.
    Good luck!
    My best,

  49. Mckenzie Says:

    Hi! Super anxious to try this, except I am not a fan of creamed corn or corn at all. Is there anything I could substitute for this? Thanks!!

  50. admin Says:

    Mckenzie, I think a can of black beans would work great instead of the cream-style corn.
    If you give it a try, I’d love to hear how it turned out.
    Best of luck to you,

  51. Mckenzie Says:

    Hi Nancy,

    I dont eat black beans either :/ Anything else?

  52. Rose Says:

    Instead of layering sour cream, salsa and onions on top, can they just be mixed into batter, poured into pan, and sprinkle cheese on top?

  53. admin Says:

    Rose, I’ve never tried it that way but I can’t imagine why it wouldn’t work. If you give it a try, I’d love your feedback!
    All the best,

  54. Shawna Says:

    What’s with he 1 tablespoon of milk in these casserol recipes? Does it really make a difference because I don’t want to buy a ton of milk for 1 tbs :)

  55. admin Says:

    Shawna, you can use 1 tablespoon water and it will work just fine. Enjoy!

  56. Pam@over50feeling40 Says:

    I am going to make this….this weekend! Looks like something we would love!

  57. admin Says:

    Pam, I hope you enjoy it as much as my husband and I did!

  58. Estelle Says:

    I love casserole dishes, and this looks like one I would like to try. I think I’ll make it next week. Thanks for sharing the recipe.

  59. admin Says:

    My pleasure Estelle. Enjoy!

  60. Ellen Hampton Says:

    I just made this casserole and it was delicious, a keeper. Thanks

  61. admin Says:

    I’m so happy you did Ellen. It freezes great too.
    Happy, Healthy New Year.
    My best,