Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

Ingredients

• 2 boxes cornbread muffin mix , 8.5-ounce
• 1 cup chicken broth
• 3 cups rotisserie chicken
• 1 jar salsa , 15-ounce
• 1 bag corn kernels , 12-ounce
• 2 cups shredded Cheddar cheese
• 1 cup nacho-flavored tortilla chips
• 1 can black olives , 2.25 ounce
• 3 medium green onions , chopped
• 1 cup ranch dressing
• 1 teaspoon hot sauce , or to taste

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch glass or ceramic casserole dish with nonstick cooking spray.

2. 2

   Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish.

3. 3

   Bake in the preheated oven for 15 minutes.

4. 4

   Add shredded chicken on top of the cornbread layer. Use a spoon to dot chicken with salsa. Sprinkle corn evenly over chicken, followed by shredded cheese

5. 5

   Bake in the preheated oven on the center rack for an additional 15 minutes, or until the bottom crust is golden brown.

6. 6

   Mix together ranch dressing with hot sauce in a small bowl and drizzle over the top of casserole.

7. 7

   Cut into 6 or 8 rectangles to serve.