Spicy Chicken And Cornbread - Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 4 boneless skinless chicken breasts, cut into eight cubes
• 2 tablespoons olive oil
• 1 (1 ounce) envelope taco seasoning
• 1 cup frozen corn, cooked as directed
• 2 (15 ounce) cans s and w brand caribbean black beans
• 1 (7 ounce) can diced green chilies
• 1 (14 ounce) can diced tomatoes with jalapenos
• 1 (2 1/4 ounce) can sliced olives, drained
• 1/2 cup medium salsa
• 1 tablespoon chicken soup base, paste (smart and final brand if interested) (optional)
• 1 (8 1/2 ounce) package sweet cornbread mix (jiffy brand)
• 1/2 cup grated colby cheese or 1/2 cup cheddar cheese
• 1/2 cup grated monterey jack cheese

Recipe

• 1 in a hot skillet add the olive oil and chicken cubes, cook just until no longer pink.
• 2 stir in the taco seasoning.
• 3 add all the remaining ingredients with the exception of the corn bread mixture and the cheese.
• 4 blend together and pour into a greased 9x12 inch casserole dish.
• 5 mix, but do not bake the corn bread as directed on the package.
• 6 spread the uncooked cornbread mixture on top of the casserole.
• 7 sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture.
• 8 bake in a hot oven at 350 degrees for 35-45 minutes.
• 9 you want the cheese and the corn bread to turn a nice light golden brown color.
• 10 if you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.