Description
Easy to make casserole with chicken thighs and vegetables topped with cornbread.
Ingredients
- cooking spray
- 1 (8.5 ounce) package cornbread mix
- 2 stalks green onions, sliced, white parts and tops separated
- ½ cup water, or as needed
- 1 ounce shredded Cheddar-Monterey Jack cheese blend
- 1 teaspoon olive oil
- 1 pound skinless, boneless chicken thighs, diced
- 1 (8 ounce) package carrots, sliced
- ½ (8 ounce) package fresh mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, chopped
- 1 medium jalapeno pepper, seeded and minced, or to taste
- 2 teaspoons Cajun seasoning
- salt and ground black pepper to taste
- ¼ cup water
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Prepare a 1 1/2- to 2-quart casserole dish with cooking spray.
- Set aside 2 tablespoons of the cornbread mix and the white portions of the green onions for the filling.
- Prepare the cornbread topping: combine remaining cornbread mix with 1/2 cup water
- Cheddar-Jack cheese
- and green portions of green onions in a mixing bowl; stir to combine. Add additional water
- 1 tablespoon at a time
- until fully combined and a thick
- spreadable batter forms. Set aside.
- Prepare the filling: heat a large nonstick pan over medium-high heat and add olive oil. Add chicken
- carrots
- mushrooms
- bell pepper
- onion
- jalapeno
- reserved white portions of green onions
- Cajun seasoning
- salt
- and pepper. Cook and stir until chicken is no longer pink
- 7 to 8 minutes. Stir in reserved cornbread mix. Add 1/4 cup water and bring to a simmer. Stir occasionally until slightly thickened
- 1 to 2 minutes.
- Transfer chicken and vegetable filling to the prepared casserole dish. Top with cornbread batter and smooth with a spatula. Don’t worry if layer is thin.
- Bake in the preheated oven until browned and bubbly
- 20 to 25 minutes. Let rest for 5 minutes before serving.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 6