Southwestern Chicken, Squash, and Cornbread Casserole

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!

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
1 7x11-inch casserole


  • 1 tablespoon extra-virgin olive oil

  • 1 cup sliced zucchini

  • 1 cup sliced yellow squash

  • 3 scallions, sliced

  • ½ teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • 1 (15.25 ounce) can Southwest-style corn with poblano and red peppers, drained

  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained

  • 1 cup chopped cooked chicken

  • 1 pinch salt and ground black pepper to taste

  • 1 (13 ounce) can evaporated milk

  • 2 ½ cups shredded Cheddar cheese

  • 1 tablespoon cornstarch

  • ¼ cup chopped cilantro

  • 1 (6 ounce) package Mexican-style cornbread mix (such as Martha White®)

  • cup milk

  • 1 egg

  • ½ jalapeno, sliced crosswise, or to taste


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

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

  7. 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 (per serving)

549 Calories
29g Fat
46g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 549
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 76%
Cholesterol 118mg 39%
Sodium 1269mg 55%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 10g
Protein 29g
Vitamin C 20mg 98%
Calcium 666mg 51%
Iron 3mg 19%
Potassium 626mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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