This Mexican Chicken and Cornbread Casserole is Simple, So Good and it’s Skinnyfied!
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. 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?
Why You'll Love This Mexican Chicken and Cornbread Casserole
Craving the comforting flavors of a hearty Mexican casserole without the extra calories and fuss? Look no further than this Simple, So Good, and Skinnyfied Mexican Chicken and Cornbread Casserole! Imagine layers of savory shredded chicken, sweet corn, zesty spices, and a light yet satisfying cornbread topping, all baked to golden perfection. This dish offers a delicious and easy way to enjoy those beloved southwestern tastes in a healthier format. It's the perfect solution for a simple weeknight meal that's both satisfying and kind to your waistline. Whether you're looking for a lighter take on a classic, feeding a crowd, or simply want a flavorful and fuss-free dinner, this skinny Mexican chicken and cornbread casserole is a guaranteed crowd-pleaser that won't leave you feeling guilty. Say hello to simple, delicious, and skinny comfort food!Ingredients For Skinny Mexican Chicken and Cornbread Casserole
Chopped Onions (1¼ cups): The foundation of many savory dishes, onions offer more than just a basic flavor. When chopped and sautéed (as they would be before being incorporated into the microwave step in this recipe), they undergo a transformation. Their sharp, sometimes pungent raw taste mellows and sweetens as their cell walls break down, releasing sugars and complex sulfur compounds that create a savory aroma and a deeper flavor profile. The amount used here (1¼ cups) provides a noticeable but not overwhelming oniony base. The size of the chop influences the final texture; a medium dice will soften nicely while still providing a bit of substance. Different types of onions (yellow, white, sweet) could be used for subtle variations in sweetness and intensity.Reduced-Fat Butter or Smart Balance Light (2 tbsp): While the recipe doesn't explicitly call for sautéing the onions in butter, the mention of it suggests that this step could be incorporated for added flavor depth. Butter, even in a reduced-fat form, contributes a rich, creamy mouthfeel and a distinct savory flavor. Smart Balance Light offers a cholesterol-free alternative with a similar buttery taste. The fat helps to conduct heat and allows the onions to soften and caramelize slightly, enhancing their sweetness. The small amount (2 tbsp) keeps the fat content down while still providing a noticeable flavor boost.Cream-Style Corn (14.5 oz can): This isn't just whole corn kernels; the "cream-style" indicates that some of the corn kernels have been processed into a creamy, thickened liquid. This provides a unique textural element to the casserole, creating a smoother, almost sauce-like consistency that binds the other ingredients together. The sweetness of the corn offers a pleasant contrast to the savory chicken and the slight spice of the cumin and chili powder. The canned nature makes it a convenient and readily available ingredient.Chicken Breasts, cooked and diced (1½ cups): The star protein, cooked chicken breasts are lean and versatile. The "skin removed" detail is crucial for keeping the dish "skinny," as the skin contains a significant amount of fat. The method of cooking the chicken (boiled, baked, grilled) can subtly influence its flavor. Dicing it into uniform pieces ensures even distribution throughout the casserole and makes it easy to eat. The neutral flavor of chicken allows it to absorb the surrounding Mexican-inspired spices and the sweetness of the corn.Egg (1): The egg acts as a crucial binder in the cornbread topping. As it cooks, the proteins in the egg coagulate, creating a structure that holds the cornbread together. It also adds a slight richness and a tender crumb to the topping. The ratio of egg to the dry mix is important for achieving the desired texture – not too dry and crumbly, nor too dense and eggy.Fat-Free Milk (1 tbsp): This small amount of liquid is likely added to the Jiffy's Corn Muffin Mix to help create a smoother batter. Even though the mix already contains dry milk solids, a little extra liquid can ensure proper hydration and a more even consistency, preventing the cornbread topping from being too dry or crumbly. Using fat-free milk keeps the added fat minimal.Cumin (¼ tsp): A quintessential spice in Mexican and Southwestern cooking, cumin offers a warm, earthy, and slightly smoky aroma and flavor. Even in a small quantity (¼ tsp), its presence is noticeable and contributes a foundational savory note that underpins the other spices and ingredients. It adds a distinct depth that is characteristic of this type of cuisine.Chili Powder (¼ tsp): Unlike pure ground chiles, chili powder is typically a blend of ground chiles (often mild varieties like ancho), cumin, oregano, garlic powder, and sometimes cayenne pepper for a touch of heat. The specific blend will influence the overall flavor profile, ranging from mild and earthy to slightly smoky and a bit spicy. The small amount (¼ tsp) suggests a subtle warmth and a hint of classic chili flavor without overpowering the other ingredients.Jiffy's Corn Muffin Mix (8.5 oz box): This boxed mix is a convenient shortcut for creating a slightly sweet and crumbly cornbread topping. It typically contains cornmeal, flour, sugar, baking powder, salt, and dried milk. The sweetness of the mix provides a pleasant contrast to the savory chicken and the spicy salsa. Using a pre-made mix simplifies the recipe and ensures a consistent cornbread texture.Salsa (½ cup): Salsa is more than just a tomato sauce; it's a vibrant blend of tomatoes, onions, chili peppers (often jalapeños), cilantro, and lime juice. The specific type of salsa used (Pace Medium Chunky in this case) will greatly influence the flavor profile, adding tanginess, a bit of heat, and fresh vegetable notes. The chunky texture adds small pieces of tomatoes, onions, and peppers throughout the casserole filling, providing bursts of fresh flavor and textural variation.Fat-Free Sour Cream (½ cup): This dairy product adds a creamy texture and a tangy flavor to the casserole filling without the high fat content of regular sour cream. Its slight acidity helps to balance the richness of the other ingredients and contributes to a more complex flavor profile. It also helps to bind the filling together, preventing it from being too dry.Light Mexican Blend Cheese or Light Cheddar Cheese (¼ cup): The final touch, shredded cheese provides a melty, gooey topping with a classic cheesy flavor. Using a "light" variety significantly reduces the fat and calorie content while still delivering that satisfying cheesy pull and taste. Mexican blend cheeses often include a combination of cheddar, Monterey Jack, and sometimes other mild cheeses, offering a good melting quality and a mild flavor that complements the Mexican spices. Light cheddar provides a sharper, more distinct cheddar flavor. The small amount (¼ cup) provides enough cheesiness without making the casserole overly rich.How to Make Skinny Mexican Chicken and Cornbread Casserole
Step 1: Preparing Your Baking Dish and Initial Flavors- Preheat Your Oven: Begin by preheating your oven to 425 degrees Fahrenheit (approximately 220 degrees Celsius). This higher temperature helps the cornbread topping to cook through and become nicely golden brown.
- Prepare Your Baking Pan: Coat a 9x9 inch baking pan generously with cooking spray. This will prevent the casserole from sticking, ensuring easy serving and cleanup.
- Microwave Onions and Butter: In a microwave-safe bowl, combine 1¼ cups of chopped onions and 2 tablespoons of reduced-fat butter or Smart Balance Light. Cook in the microwave on high for approximately 4 minutes, or until the onions are soft and translucent. This step pre-cooks the onions, enhancing their sweetness and ensuring they are tender in the final casserole. Set the bowl aside; the flavorful liquid released by the onions will be used later.
- Combine Filling Ingredients: In a large mixing bowl, add 1 (14.5 oz) can of cream-style corn, 1½ cups of cooked and diced chicken breasts (skin removed), 1 egg, 1 tablespoon of fat-free milk, ¼ teaspoon of chili powder, and ¼ teaspoon of cumin. Blend these ingredients together thoroughly until well combined. This mixture forms the base of our flavorful and protein-rich casserole.
- Incorporate the Cornbread Mix: Add one 8.5 oz box of Jiffy's Corn Muffin Mix to the large bowl with the chicken mixture. Stir gently until just blended. It's okay if the batter appears a bit bumpy; overmixing can result in a tougher cornbread topping.
- Spread the Batter: Carefully spread the cornbread batter evenly into the prepared 9x9 inch baking pan.
- Distribute the Cooked Onions: Spoon the cooked onions and any liquid that has accumulated in the microwave-safe bowl evenly over the top of the cornbread batter in the pan. This adds a layer of sweet and savory flavor throughout the casserole.
- Spread the Salsa: Using a rubber spatula, carefully spread ½ cup of your favorite salsa (like Pace Medium Chunky) evenly over the layer of cooked onions. It's normal if the salsa doesn't completely cover the onions; aim for a relatively even distribution. The salsa adds a tangy, tomato-based flavor with a touch of spice.
- Dollop with Sour Cream: Using the same rubber spatula, carefully spread ½ cup of fat-free sour cream evenly over the layer of salsa. Again, it's okay if it doesn't completely cover the entire casserole; aim for a somewhat even distribution. The sour cream adds a creamy tanginess that complements the other Mexican flavors.
- Sprinkle with Cheese: Sprinkle ¼ cup of Light Mexican Blend Cheese or light cheddar cheese evenly over the top of the sour cream layer. The cheese will melt during baking, creating a delicious and slightly gooey topping.
- Bake Thoroughly: Place the baking pan in the preheated oven and bake for approximately 45 minutes, or until the entire casserole is cooked through and the cornbread topping appears very golden brown. The longer baking time ensures that the cornbread is fully cooked in the center and the flavors have melded together beautifully.
- Rest Before Serving: Once baked, remove the casserole from the oven and let it stand for at least 10 minutes before cutting it into 6 slices. This resting period allows the casserole to set slightly, making it easier to serve and helping it hold its shape.
- Serving Suggestions: Serve the Skinny Mexican Chicken and Cornbread Casserole warm. It's a complete meal on its own, but you can also pair it with a side salad for a lighter option.
- Make Ahead and Reheating: This casserole can be made ahead of time. Simply prepare it as instructed, let it cool completely, cover it tightly, and refrigerate it. To reheat, bake in a preheated 350-degree oven until heated through.
- Freezing for Later: This casserole also freezes very well. Allow it to cool completely, then cut it into individual servings (if desired) and wrap each portion tightly in plastic wrap and then foil, or place the entire casserole in a freezer-safe container. To reheat from frozen, thaw overnight in the refrigerator and then bake as directed for reheating.
Helpful Tips About this Recipe
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.
WW Freestyle SmartPoints 9-Blue
WW SmartPoints 11-Green
WW SmartPoints 11-Green
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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 |
This Mexican Chicken and Cornbread Casserole is Simple, So Good and it's Skinnyfied!
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!
Really liked this recipe. Although I used 2 teaspoons each of chili powder and cumin. I like it spicier. This is a keeper.
Thanks so much for your feedback. I’m thrilled you enjoyed this casserole, Sheila!
All the best,
Nancy
This sounds so good! Do you know if you could sub Fage in place of the sour cream?
You sure can, Suzy. Many times I use nonfat Greek yogurt to replace light sour cream.
This sounds delicious! How many servings does the 9×9 pan yield?
Barb, you get 6 nice size slices. It’s so good and so satisfying!
Enjoy!
Nancy
This was delicious! It was filling and unusual, as it had a sweetness to it. I will keep this one and I actually wouldn’t change a thing! I served with salad and some fage Greek yogurt and salsa on the side. A+!
Love your feedback, Nancy. Thank you! I created this casserole years ago and it’s still one of my favorites!
All the best to you,
Nancy
I have light sour cream on hand can I use that instead of fat free sour cream. Would this count as extra points
Gloria using light sour cream instead of fat-free will add 1 extra point. You could also use fat-free plain Greek yogurt to substitute.
All the best,
Nancy
Not sure if I am overlooking it or it is not there. How much chicken should go in the recipe?
I see chicken in the instructions but not in the ingredients list. How much chicken and what kind?
It looks good, but I don’t see how much chicken to use in the ingredient list.
Do I need a seeing-eye dog???
What kind of chicken and how much. Never mentioned in the actual ingredients
You mention chicken in the recipe. How much? Cooked and shredded?
Recipe doesn’t say how much chicken to use,so how much?
Just wondering how much chicken you used?
Sounds and looks delish, but…where’s the chicken????????
Am I missing something?ow much chicken do I need? Really want to try…
I’m confused….The recipe is called Skinny Mexican Style Chicken and Cornbread Casserole, but there’s no Chicken as an ingredient??
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
Sorry, Cindy. It’s now added. It calls for 1½ cups cooked chicken, diced.
My best,
Nancy
Sorry, Debi. This recipe calls for 1½ cups cooked, diced chicken.
Enjoy!
All the best,
Nancy
Sorry, Sandra. It calls for 1½ cups cooked chicken, diced.
My best,
Nancy
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.
Sorry, Peg. It’s 1 ½ cups cooked, diced chicken.
Sorry Toby. It’s 1 ½ cups cooked, diced chicken.
So sorry. It’s 1½ cups cooked, diced chicken.
Sorry, Helyn. It’s 1½ cups cooked, diced chicken.
Sorry Brandy. It’s 1½ cups cooked, diced chicken.
To clarify, in step #3, do you dump the dry cornbread mix into the corn/chicken and mix that and place in the pan?
Yes, Tammy. Mix together the cream-style corn, chicken, egg, milk, chili powder, and cumin. Blend well. Stir in cornbread mix and only stir until blended. Finally, spread cornbread batter into a prepared pan.
Enjoy!
My best,
Nancy
I would prefer not to use cream corn, if I used niblets how much moisture would I use? Maybe 1 cup?
Sue, If you don’t want to use creamed corn, use this as a substitute. Use 1 cup of corn kernels. Put all the corn + 1/3 cup water and 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Use all of it in place of canned creamed corn in this recipe.
Enjoy!
My best,
Nancy
This looks yummy ………………have you tried making this with other than Jiffy cornbread mixes ?? The Jiffy is much too sweet for our tastes….or could we substitute corn meal and leavening agents instead ?? Any hints/suggestions/alternatives appreciated ..thanks
Doris, I’ve only used cornbread mixes. Another one I like is Marie Calander’s but it’s a 1 lb container so you only use 1/2. Not sure about using cornmeal and a leaving agent. Sorry!
Actually, when you make this casserole it ends up not tasting sweet because of the savory ingredients added to it. I hope you give it a try!
All the best,
Nancy
My husband and I absolutely loved this casserole! The only thing I added was green chilies and talk about yummy!!! Thank you!
Anita, I’m so happy you enjoyed this. It’s one of our favorites! I love your addition of green chilies. Yum!
All the best,
Nancy
This was absolutely fabulous! We loved it! Thank you
I’m loving that you love this recipe so much. Thank you! It’s one of our favorites, too!
My warmest regards,
Nancy
Too sweet, May try again with straight corn meal. Corn breal mix ruined the taste.
Although my family loves this with the cornbread mix, I’m not sure straight cornmeal will work. Please share if you give it a try.
My best wishes,
Nancy
I’ve tried this and have made it over and over! My husband and I both love it and will certainly keep it on our menu. Just hits the spot every time. So glad you noted that casserole “gets very brown” because it sure does.
Oh this message makes me so happy! Thank you, Jamie! Like I said, my husband and I love it so much we sometimes have it 3 days in a row.
With my very best wishes,
Nancy