This Mexican Chicken and Cornbread Casserole is Simple, So Good and it’s Skinnyfied!

ByNancy Fox on
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My husband and I love this Mexican Chicken and Cornbread Casserole so much, we ate it three days in a row! It's loaded with tender chicken, sweet corn, Mexican spices, salsa, and a golden cornbread crust with a cheesy topping. So easy to make, incredibly satisfying, and it freezes beautifully! Serve it with a simple side salad for a fabulous family dinner. Each serving has just 323 calories and 8 grams of fat. Comfort food Skinnyfied!®
Skinny Mexican Style Chicken and Cornbread Casserole

Why You'll Love This Mexican Chicken and Cornbread Casserole

  • Easy to make: Simple ingredients and very little prep work.
  • Loaded with flavor: Tender chicken, sweet corn, salsa, and Mexican spices baked together with golden cornbread and melted cheese.
  • A complete dinner: Just add a simple green salad!
  • Great for leftovers: Make it ahead, refrigerate, or freeze individual servings for another day.

Ingredients For Skinny Mexican Chicken and Cornbread Casserole

This easy casserole combines tender chicken, sweet corn, salsa, Mexican spices, and cheese with a golden cornbread topping. It's made with simple, everyday ingredients and comes together without a lot of fuss!
See the recipe card below for the complete ingredient list and exact amounts.

How to Make Skinny Mexican Chicken and Cornbread Casserole

This casserole is surprisingly easy to make! You'll combine seasoned chicken, corn, salsa, and Mexican-inspired flavors, then add the cornbread mixture and cheese. Bake until the cornbread is golden brown and the casserole is hot and bubbly.
Let it rest for a few minutes before serving. Add a simple green salad, and dinner is ready!
See the recipe card below for complete step-by-step instructions, baking temperature, and cooking time.

Helpful Tips About this Recipe

Shopping Tips
  • Cornbread mix: I use Jiffy Corn Muffin Mix for this recipe. It's inexpensive and makes a wonderful golden cornbread topping.
  • Chicken: Using already-cooked chicken makes this casserole especially easy to prepare.
  • Salsa: Choose your favorite mild or medium salsa, depending on how spicy you like your food.
Serving Tips
Serve with a simple green salad for an easy, satisfying dinner. Leftovers are wonderful the next day, too!
Make-Ahead Tip
This casserole freezes well. Cool completely, divide into individual portions, and freeze in airtight containers for easy future meals.
WW Freestyle SmartPoints 9-Blue
WW SmartPoints 11-Green
SKINNY FACTS: for 1 slice
323 calories, 8g fat, 3g sat. fat, 56mg chol, 15g protein, 44g carbs, 4g fiber, 824mg sodium, 14g sugar
FACTS: for Freestyle SmartPoints
246 calories, 3g sat. fat, 5g protein, 12g sugar

 

Skinny Mexican Style Chicken and Cornbread Casserole

This Mexican Chicken and Cornbread Casserole is Simple, So Good and it's Skinnyfied!

4.34 from 6 votes
Print Recipe Download PDF Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6
Calories 323 kcal

Ingredients
  

  • 1¼ cups onions chopped
  • 2 tbsp reduced-fat butter or Smart Balance Light
  • 1 (14.5 oz) can cream-style corn
  • 1½ cups chicken breasts, cooked and diced, see shopping tips
  • 1 egg
  • 1 tbsp fat-free milk
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • 8.5 oz 1 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

Instructions
 

  • Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
  • In a microwave-safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.
  • 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.
  • Spoon cooked onions and liquid left in the bowl evenly over the top.
  • 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.
  • Sprinkle the cheese evenly over the top of the sour cream.
  • Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.
  • 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.

Nutrition

Serving: 1sliceCalories: 323kcalCarbohydrates: 44gProtein: 15gFat: 8gSaturated Fat: 3gCholesterol: 56mgSodium: 824mgFiber: 4gSugar: 14gBlue Smart Points: 9Green Smart Points: 11Plus Points: 8
Tried this recipe?Let me know how it was!

 

 

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Nancy Fox
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4.34 from 6 votes (1 rating without comment)

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45 Comments

  6. Sorry, Margaret. We are changing over to a new recipe template and when this got updated we forgot to add the chicken. It calls for 1½ cups cooked chicken, diced.

  8. Sorry, Debi. This recipe calls for 1½ cups cooked, diced chicken.
    Enjoy!
    All the best,
    Nancy

  10. Sorry, Cathy. We are changing over to a new recipe template and when this got updated we forgot to add the chicken. It calls for 1½ cups cooked chicken, diced.
    Enjoy!
    My best,
    Nancy