Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!

Recipe Summary

20 mins
40 mins
1 hr
1 7x11-inch casserole


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.

  • Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.

  • Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.

  • Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.

  • Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.

  • Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.

  • Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.

Cook's Note:

This recipe has just a mild heat, but if you prefer, use the hot RO*TEL(R), a bit more chili powder, and sub in pepper Jack cheese for some of the Cheddar. Use extra jalapenos on top, if you wish.

Nutrition Facts

549 calories; protein 29g; carbohydrates 45.6g; fat 29.2g; cholesterol 117.7mg; sodium 1269.4mg. Full Nutrition